# Components:
→ Chicken
01 - 2 boneless, skinless chicken breasts, cut into ¾ inch cubes
02 - ½ cup all-purpose flour
03 - ½ teaspoon salt
04 - ½ teaspoon black pepper
05 - ½ teaspoon garlic powder
06 - 2 large eggs, beaten
07 - 1 cup panko breadcrumbs
08 - Vegetable oil, ⅝ inch depth for frying
→ Buffalo Sauce
09 - ⅓ cup hot sauce (e.g., Frank's RedHot)
10 - 2 tablespoons unsalted butter, melted
11 - 1 teaspoon honey
→ Bacon
12 - 8 slices bacon
→ Waffles
13 - 16 frozen mini waffles
→ Toppings
14 - ¼ cup blue cheese crumbles
15 - 2 tablespoons chopped fresh chives
16 - Ranch or blue cheese dressing, for drizzling (optional)
# Method:
01 - Preheat oven to 400°F. Arrange bacon slices on parchment-lined baking sheet and bake for 15 to 18 minutes until crisp. Drain on paper towels and cut each slice in half once cooled.
02 - In one bowl, combine flour, salt, pepper, and garlic powder. Beat eggs in a second bowl. Place panko breadcrumbs in a third bowl.
03 - Coat chicken pieces in seasoned flour, dip in beaten eggs, then cover thoroughly with panko breadcrumbs.
04 - Heat vegetable oil to approximately 350°F (1.5 cm depth) in a deep skillet. Fry chicken in batches for 3 to 4 minutes per side until golden brown and cooked through. Drain on paper towels.
05 - Combine hot sauce, melted butter, and honey in a small bowl; whisk until smooth. Toss fried chicken bites in the sauce to coat evenly.
06 - Toast mini waffles according to package instructions until warm and crisp.
07 - Top each waffle with half a bacon slice, one buffalo chicken bite, a sprinkle of blue cheese crumbles, and chopped chives. Drizzle with dressing if desired.
08 - Serve immediately while warm and crispy for optimum texture and flavor.
