Chicken Waffle Sliders with Maple Mustard Dip

This recipe comes courtesy of Shingle Springs-based food bloggers (and sisters!) Pearl Yoshitomi and Gale Hetherington. View their other mouthwatering bites and party favor ideas at bigbangbites.com.

Tomato Jam

• 2 cups Roma tomatoes, rough chopped 
• 2 tbsp. sugar
• 3 tsp. apple cider vinegar
• 1 tsp. sambal oelek (found in the Asian food aisle)

Maple Mustard Dip:

• 1/4 cup maple syrup
• 6 tbsp. yellow mustard

About 4 chicken thighs, cut into 16 pieces to fit the mini waffles (how many pieces you get will depend on the size of the thighs)

• 1/2 cup flour
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. paprika
• 1/4 tsp. garlic powder
• 1 tsp. dried parsley
• Oil for frying
• 1 pkg. frozen mini waffles  (you’ll need 32 individual pieces)
• 4 pieces of thick-sliced bacon
• 16 or more mini waffle-size pieces of pepper jack cheese (for pre-sliced cheese, cut into fourths. You might need to use more than one piece if it’s thin. I used 3 pieces. If using block cheese, you can slice thicker pieces.)

Combine the ingredients for the tomato jam and cook until boiling. Lower heat to medium and cook for about 20 minutes until it reaches a jam consistency, stirring constantly. Make the maple mustard dip and set aside. Cook the bacon in the microwave according to package directions; mine took 2 minutes. Cut into fourths.

Salt and pepper the thighs. Combine the flour, salt, pepper, paprika, garlic powder and parsley. Dredge the chicken and set aside. Heat the oil. Dredge the chicken again, and then fry until golden. While they drain on a paper towel, set the cheese on top of each piece of chicken. This will soften and warm the cheese.

Toast the mini waffles according to package directions.

Assemble the sliders with the cheese on the bottom, chicken, bacon and tomato jam. Serve with the maple mustard dip on the side. Makes 16 or more.

ANDERSON VALLEY BREWING COMPANY’S BOONT AMBER ALE

Like many craft breweries, Anderson Valley Brewing Company—founded on December 26, 1987—had humble beginnings. Based in Boonville, CA, they started brewing out of 10 barrels in the lower level of their original brewpub: The Buckhorn Saloon. Over the years, they’ve garnered numerous awards and have expanded twice; currently, their authentic ales, balanced lagers and barrel-aged offerings are crafted in a three-story Bavarian-style house.  

Anderson Valley Boont Amber Ale was a gold medal winner at the 2014 Brussels Beer Challenge and is available year-round. Balance is what makes it unique—rich crystal malts lend a deep copper hue and slight caramel sweetness, while herbal, spicy bitterness (from carefully selected whole cone hops) impart a crisp, clean finish. Hints of sun-toasted grains, toffee and fruity esters complement the mellow, noble hop aroma. The combination of sweetness and spicy bitterness make it a perfect pairing for this month’s Chicken Waffle Sliders with Maple Mustard Dip; other friendly couplings include onion rings, grilled steaks, roasted chicken, pasta Bolognese and poached pears.

—Zach Davies, Beer BevMologist

BevMo, Folsom

Recipe photo courtesy of Big Bang Bites; Beer photo courtesy of Anderson Valley Brewing Company