# Components:
→ 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
07 - 1 cup panko breadcrumbs
08 - Vegetable oil, for frying (approximately 3/4 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, for drizzling (optional)
# Method:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Arrange bacon slices on the prepared baking sheet and bake for 15 to 18 minutes until crisp. Transfer to paper towels to drain and cool, then cut each slice in half.
03 - Place flour, salt, black 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 the flour mixture, dip into beaten 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 pieces in batches for 3 to 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 pieces in the sauce to coat evenly.
07 - Toast frozen mini waffles according to package instructions until crisp and warm.
08 - Top each toasted waffle with half a slice of bacon, one buffalo chicken piece, blue cheese crumbles, chopped chives, and drizzle ranch or blue cheese dressing if desired.
09 - Serve immediately while warm and crispy.
