# Components:
→ Chicken
01 - 2 boneless, skinless chicken breasts, cut into 0.75 inch cubes
02 - 1/2 cup all-purpose flour
03 - 1/2 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon garlic powder
06 - 2 large eggs
07 - 1 cup panko breadcrumbs
08 - Vegetable oil for frying
→ Buffalo Sauce
09 - 1/3 cup hot sauce (e.g., Franks RedHot)
10 - 2 tablespoons unsalted butter, melted
11 - 1 teaspoon honey
→ Bacon
12 - 8 slices bacon
→ Waffles
13 - 16 frozen mini waffles
→ Toppings
14 - 1/4 cup blue cheese crumbles
15 - 2 tablespoons chopped fresh chives
16 - Ranch or blue cheese dressing (optional)
# Preparation Steps:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper. Arrange bacon slices on the sheet and bake for 15 to 18 minutes until crisp. Transfer to paper towels to drain, then cut each strip in half once cooled.
02 - Set up three bowls: combine flour, salt, black pepper, and garlic powder in the first; beat eggs in the second; place panko breadcrumbs in the third.
03 - Dredge chicken cubes first in the flour mixture, then dip into eggs, and finally coat with panko breadcrumbs.
04 - Heat vegetable oil in a deep skillet over medium-high heat to about 0.6 inches depth. Fry chicken pieces in batches for 3 to 4 minutes per side, until golden brown and fully cooked. Drain on paper towels.
05 - Whisk together hot sauce, melted butter, and honey in a small bowl. Toss fried chicken bites in the sauce to coat evenly.
06 - Toast frozen mini waffles according to package directions until crisp and warm.
07 - Top each waffle with half a slice of bacon, one buffalo chicken piece, blue cheese crumbles, and chopped chives. Drizzle with ranch or blue cheese dressing if desired.
08 - Serve the assembled bites immediately while warm and crispy.
