14Buffalo Chicken Nuggets(can substitute store bought)
Buffalo Hot Sauce Dip:
½CupBuffalo Hot Sauce
Salt, to taste
For Waffles: Preheat waffle maker according to manufacturer’s instructions. Preheat oven to 200 degrees and set a wire rack insert into a sheet pan.
Dry Ingredients: In a large bowl combine flour, baking soda, baking powder, salt, sugar, bacon & blue cheese. Whisk until incorporated. Set aside.
Wet Ingredients: In a separate medium sized mixing bowl, whisk together egg yolks, buttermilk, melted butter and bacon drippings. Set aside.
In another separate bowl whip egg whites with cream of tartar until stiff peaks form. Set aside.
Pour the wet ingredients into the dry ingredients. Mix gently, until JUST combined, being sure not to overmix ingredients. Gently fold in whipped egg whites.
To Cook Waffles: Spray preheated waffle maker with nonstick cooking spray. Add batter, about 3/4 cup per waffle, to maker. Cook according to manufacturer’s instructions, until fully cooked and cheese is a little oozing. (Mine took about 5-7 minutes). Transfer cooked waffles to wire rack and place in oven to keep warm. Continue cooking the remaining waffle batter.
Prepare the Nuggets for Sliders: In a large mixing bowl combine the ingredients for the buffalo hot sauce dip. Add the nuggets and toss to coat. Set aside.
For Sliders: Adjust oven rack to the top third position. Preheat the oven to low broil. Using scissors or a chef knife, cut the waffles into four equal squares. Place one buffalo sauce coated nugget on top of half of the waffle squares. Top with two halves of bacon and crumbled blue cheese. Broil until blue cheese is melted. Transfer to a serving platter and drizzle with blue cheese dressing (optional) and top with remaining half of waffle squares. Serve warm and enjoy!