# What You'll Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts, cut into 3/4 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, beaten
07 - 1 cup panko breadcrumbs
08 - Vegetable oil, for frying (about 1/4 inch depth)
→ 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 for drizzling
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and arrange bacon slices in a single layer.
02 - Bake bacon for 15 to 18 minutes until crispy. Transfer to paper towels to drain excess fat, then cut each slice in half once cooled.
03 - In separate bowls, place seasoned flour (flour, salt, pepper, garlic powder), beaten eggs, and panko breadcrumbs.
04 - Dredge chicken cubes in flour mixture, dip into eggs, then coat thoroughly with panko breadcrumbs.
05 - Heat vegetable oil to approximately 1/2 inch depth in a deep skillet over medium-high heat. Fry chicken in batches for 3 to 4 minutes per side until golden and cooked through. Drain on paper towels.
06 - Combine hot sauce, melted butter, and honey in a small bowl. Toss fried chicken pieces gently to coat with sauce.
07 - Toast mini waffles according to package instructions until crisp and warmed through.
08 - Place a toasted mini waffle on a serving platter. Top each with half a slice of bacon, a buffalo chicken bite, blue cheese crumbles, and sprinkle with chopped chives. Drizzle with dressing if desired.
09 - Serve the assembled bites warm and enjoy promptly to maintain crispiness.
