Baked Nashville Hot Chicken & Waffle Sliders

Instructions

1. In a large bowl, whisk together the buttermilk, pickle brine, hot sauce, and half of the spices (paprika, garlic powder, onion powder, cayenne, salt, and pepper). Add the chicken and toss to coat. Cover and refrigerate for at least 1 hour and up to overnight.
2. Line a baking sheet with foil and set a wire rack over top. Spray the wire rack generously with oil.
3. In a separate large bowl, combine the crushed cornflakes, flour, and the remaining half of the paprika, garlic powder, onion powder, cayenne, salt, and pepper. Mix thoroughly so the seasoning is evenly distributed. One piece at a time, remove the chicken from the brine, letting the excess drip off, and then press firmly into the cornflake mixture until well coated. Arrange on the prepared wire rack.
4. Oven: Bake at 425°F for 20-25 minutes, flipping once halfway through, until golden and cooked through. Air fryer: Cook in batches at 400°F for 12-15 minutes, flipping once, until crisp. Let rest while you prepare the hot honey butter.
5. id="instruction-step-5">5. Make the Hot Honey Butter. In a small saucepan over low heat, melt the butter. Stir in the hot honey, cayenne, and paprika until smooth. Brush generously over the warm chicken.
6. id="instruction-step-6">6. Make the Creamy Dijon Pickle Sauce. In a small bowl, whisk together the mayonnaise, Dijon mustard, pickle brine, and hot honey until smooth. Adjust to taste.
7. id="instruction-step-7">7. Assemble the Sliders. Place a piece of hot honey-brushed chicken onto the bottom half of a toasted Liege brioche waffle. Spoon over the Dijon sauce, if desired, add pickles or jalapeños if using, and top with the remaining waffle half. Serve immediately.