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Nashville Hot Chicken 'Sliders'
Nashville Hot Chicken "Sliders"

Nashville Hot Chicken 'Sliders'

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Cook Minutes 30 Min
Prep : 10 Min Cook: 20 Min
Baked chicken nuggets top waffle fries to make our Nashville Hot Chicken "Sliders." Try these savoury chicken "sliders" at your next family get-together—they're crowd-pleasing, full-flavoured finger food!
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12 Servings
Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
24 frozen waffle fries
12 frozen breaded chicken nuggets
1/4 cup Bull's-Eye Old West Hickory Barbecue Sauce
2 Tbsp. Heinz Tomato Ketchup
1/4 tsp. cayenne pepper
1 Claussen Dill Pickle, cut in 12 slices
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How do I make it ?
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Step 1
Bake waffle fries and chicken nuggets as directed on packages. Meanwhile, mix barbecue sauce, ketchup and cayenne pepper in small bowl until blended.
Step 2
Place 12 waffle fries in single layer on serving plate. Dip chicken nuggets, 1 at a time, into barbecue sauce mixture, turning to evenly coat both sides of each nugget with barbecue sauce mixture; place on fries on plate. Top with dill pickle slices and remaining waffle fries. Insert frilled toothpick through top of each to secure.
Kraft Kitchen Tips!
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Variation
Prepare using your favourite variety of Bull's-Eye Barbecue Sauce.
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Special Extra
For more heat, prepare using Heinz Jalapeño Ketchup Style Sauce.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
80
Calories From Fat
0
% Daily Value
Fat 4 g
Saturated fat 1 g
5 %
Cholesterol 5 mg
Sodium 260 mg
11 %
Carbohydrate 8 g
Fibre 1 g
Sugars 2 g
Protein 0 g
Vitamin A
0 %
Vitamin C
0 %
Calcium
0 %
Iron
2 %
Servings
12 servings, 1 "slider" each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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