# Ingredient list:
→ 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 depth
→ 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)
# Step-by-Step Guide:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper, arrange bacon slices in a single layer, and bake for 15 to 18 minutes until crisp. Transfer bacon to paper towels to drain, then cut each slice in half once cool.
02 - Prepare three bowls: one with flour, salt, pepper, and garlic powder; a second with beaten eggs; and a third with panko breadcrumbs.
03 - Coat chicken cubes first in the seasoned flour mixture, then dip in beaten eggs, and finally dredge in panko breadcrumbs until evenly coated.
04 - Heat vegetable oil in a deep skillet to about 1.5 cm (⅝ inch) over medium-high heat. Fry chicken pieces in batches for 3 to 4 minutes per side until golden brown and cooked through. Drain on paper towels.
05 - In a small bowl, whisk hot sauce, melted butter, and honey together. Toss fried chicken pieces in the sauce to evenly coat.
06 - Toast mini waffles according to package instructions until warm and crisp.
07 - Top each toasted waffle with a piece of bacon, a buffalo chicken bite, blue cheese crumbles, and sprinkle with chopped chives. Drizzle with ranch or blue cheese dressing if desired.
08 - Serve immediately while warm and crispy for optimal texture and flavor.
