# What You'll Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts (about 14 oz), cut into 3/4-inch cubes
02 - 1/2 cup all-purpose flour (60 g)
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 (60 g)
08 - Vegetable oil, for frying (about 2/3 inch depth)
→ Buffalo Sauce
09 - 1/3 cup hot sauce (80 ml, e.g., Frank's RedHot)
10 - 2 tablespoons unsalted butter, melted (30 g)
11 - 1 teaspoon honey
→ Bacon
12 - 8 slices bacon
→ Waffles
13 - 16 frozen mini waffles
→ Toppings
14 - 1/4 cup blue cheese crumbles (30 g)
15 - 2 tablespoons chopped fresh chives (8 g)
16 - Ranch or blue cheese dressing, for drizzling (optional)
# Method:
01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - Arrange bacon slices on the prepared baking sheet and bake for 15–18 minutes until crisp. Transfer to paper towels to drain and cool, then cut each strip in half.
03 - In one bowl, mix flour, salt, black pepper, and garlic powder. In a second bowl, beat eggs. Place panko breadcrumbs in a third bowl.
04 - Dredge chicken pieces in flour mixture, dip into beaten eggs, then coat thoroughly with panko breadcrumbs.
05 - Heat vegetable oil to about 2/3 inch depth in a deep skillet over medium-high heat. Fry chicken pieces in batches for 3–4 minutes per side until golden brown and cooked through. Drain on paper towels.
06 - Whisk together hot sauce, melted butter, and honey in a small bowl. Toss fried chicken bites in the sauce to coat evenly.
07 - Toast mini waffles according to package instructions until crispy.
08 - Top each waffle with half a strip of bacon, a buffalo chicken bite, blue cheese crumbles, and a sprinkle of chopped chives. Drizzle with ranch or blue cheese dressing if desired.
09 - Serve immediately while warm and crispy for optimal texture and flavor.
