Directions:

• For reduction: Combine balsamic vinegar, maple syrup, orange juice, and ¼ teaspoon salt in a saucepan. Let simmer until reduced by approximately half the volume (about 7 minutes), stirring occasionally. Pour into serving dish and set aside; it will thicken as it cools.
•  For chicken: Preheat oven to 425oF. Place butter on a dark baking tray, place in the oven to melt and remove once melted. Set aside.
•  In a bowl, whisk together egg and buttermilk.
•  In a separate bowl, mix flour, breadcrumbs, 2 teaspoons salt, paprika, garlic powder, onion powder and black pepper.
•  Dredge chicken pieces through the flour mixture; shake off extra flour. Dip pieces into the egg mixture. Once again, dredge chicken pieces in the flour mixture and place on the dark baking tray with the melted butter, evenly spaced.
•  Bake for 7-10 minutes, flip carefully and bake for another 5-7 minutes. Baking time will depend on how thick the chicken pieces are.
•  If you like your chicken extra crispy, broil until desired color and crispiness.
•  To toast waffles: Set toaster on low setting. Place 1 frozen waffle in each slot. Toast for 1-2 toaster cycles or until lightly toasted.
•  After toasting, cut each waffle into quarters.
•  To assemble: Stack sliders in the following order: ¼ waffle, chicken piece, desired toppings, remaining ¼ waffle.  Place toothpick through slider to keep from falling and serve with the previously made Maple Balsamic Reduction.
•  For sides, we recommend marinated vegetables or thin slices of baby yellow squash and baby zucchini.