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Nutrition Facts
Serving Size 201 g
(Approx. 8 Servings)
Amount Per Serving
Calories 590 Calories From Fat 350
% Daily Value*
Total Fat 39 g 60%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 90 mg 30%
Sodium 1150 mg 48%
Total Carbohydrate 45 g 15%
Dietary Fiber 1 g 4%
Sugars 16 g
Protein 15 g
Vitamin A 6% Iron 10%
Vitamin C 0% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Chicken and Waffle Sliders with Maple Sriracha Mayo
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

2 cup(s) H-E-B Pancake and Waffle Mix
1 1/2 cup(s) whole milk
2 large eggs
1 Tsp dry sage
1 cup(s) mayonnaise
3 Tbsp maple syrup
1 Tbsp Sriracha sauce
1 Tsp Dijon mustard
1 L oil, for frying
16 pieces H‑E‑B Natural Fully Cooked Cornbread Chicken
8 slices of bacon, cut in half
1 Oz baby arugula
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Instructions

1
Preheat oven to 175ºF. Preheat waffle iron.
2
In a large bowl, whisk together pancake mix, milk, eggs and sage. Set aside.
3
In a small bowl, whisk together mayonnaise, maple syrup, Sriracha sauce and Dijon mustard.
4
Cook waffles to a golden brown and hold in warm oven while cooking chicken.
5
Place oil in a heavy uncovered pan. Heat to 350ºF.
6
Gently lower cornbread chicken nuggets into oil and cook 4 to 5 minutes. Set aside in oven to keep warm.
7
Wrap bacon in a paper towel and microwave 30 seconds (just to heat through).
8
To assemble sliders, cut or break waffles into 16 equal slider sized portions. Place arugula and bacon on waffle, top with chicken and maple Sriracha mayonnaise. Place remaining waffle on top and serve immediately.

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