# What you'll need:
→ Chicken
01 - 2 boneless, skinless chicken breasts, cut into 0.8-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, for drizzling (optional)
# Method:
01 - Set oven to 400°F and line a baking sheet with parchment paper.
02 - Arrange bacon slices on the sheet and bake for 15–18 minutes until crisp. Transfer to paper towels to drain and cool, then cut slices in half.
03 - Place flour, salt, pepper, and garlic powder in one bowl. Beat eggs in a second bowl. Place panko breadcrumbs in a third bowl.
04 - Dredge chicken cubes in flour mixture, dip in beaten eggs, then coat evenly with panko breadcrumbs.
05 - Heat vegetable oil to 0.6 inches deep in a deep skillet over medium-high heat. Fry chicken in batches for 3–4 minutes per side until golden and cooked through. Drain on paper towels.
06 - Combine hot sauce, melted butter, and honey in a bowl. Toss fried chicken pieces to coat thoroughly.
07 - Toast mini waffles following package instructions until warm and crisp.
08 - Top each waffle with half a bacon slice, a buffalo chicken piece, blue cheese crumbles, and chopped chives. Drizzle with dressing if desired.
09 - Serve immediately to enjoy warm and crispy bites.
