Savory bites with buffalo chicken, bacon, and mini waffles featuring spicy and smoky flavors in a crispy texture.
# Components:
→ 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 (approximately ⅝ inch deep)
→ 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 (or homemade if preferred)
→ Toppings
14 - ¼ 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. Line a baking sheet with parchment paper. Place bacon slices on the sheet and bake 15–18 minutes until crisp. Transfer to paper towels, cool, then cut each strip in half.
02 - In one bowl, combine flour, salt, pepper, and garlic powder. Beat eggs in a second bowl. Place panko breadcrumbs in a third bowl.
03 - Dredge chicken cubes in flour mixture, dip in beaten eggs, then coat evenly with panko breadcrumbs.
04 - Heat vegetable oil to approximately 1.5 cm 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.
05 - Whisk together hot sauce, melted butter, and honey. Toss fried chicken pieces in the buffalo sauce until thoroughly coated.
06 - Toast mini waffles according to package instructions until crisp.
07 - Place one half-strip of bacon on each waffle, top with a buffalo chicken bite, blue cheese crumbles, and a sprinkle of chopped chives. Optionally drizzle with ranch or blue cheese dressing.
08 - Serve immediately while the bites remain warm and crispy.
