# What you need:
→ 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
07 - 1 cup panko breadcrumbs
08 - Vegetable oil, for frying (about ⅝ inch deep)
→ Buffalo Sauce
09 - ⅓ 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 - ¼ cup blue cheese crumbles
15 - 2 tablespoons chopped fresh chives
16 - Ranch or blue cheese dressing, for drizzling (optional)
# How to make it:
01 - Preheat oven to 400°F. Arrange bacon slices on a parchment-lined baking sheet and bake for 15–18 minutes until crisp. Transfer to paper towels to drain, then cut each slice in half once cooled.
02 - In one bowl, combine flour, salt, black pepper, and garlic powder. Beat eggs in a second bowl. Place panko breadcrumbs in a third bowl.
03 - Dredge chicken cubes in the seasoned flour mixture, dip into beaten eggs, then coat evenly with panko breadcrumbs.
04 - Heat vegetable oil to about 320°F in a deep skillet, maintaining approximately ⅝ inch depth. Fry chicken pieces in batches for 3 to 4 minutes per side until golden brown and cooked through. Drain on paper towels.
05 - Whisk together hot sauce, melted butter, and honey in a small bowl. Toss fried chicken bites until fully coated.
06 - Toast frozen mini waffles according to package instructions until crisp and heated through.
07 - Top each mini waffle with half a slice of bacon, one buffalo chicken bite, blue cheese crumbles, and a sprinkle of fresh chives. Drizzle with ranch or blue cheese dressing if desired.
08 - Serve immediately while warm and crisp for optimal texture and flavor.
