Fried Chicken and Waffle Sandwich Bites

Ingredients

• 8 slices bacon cut in half
• 8 oz chicken breast boneless skinless
• 0.1 teaspoon salt 
• 1 Dash pepper black freshly ground
• 0.5 teaspoon chipotle sauce 
• 1  eggs 
• 2 tablespoons vegetable oil 
• 0.3 cup butter softened
• 2 tablespoons maple syrup pure
• 2 teaspoons irish whiskey 
• 1  eggs 
• 6 oz beer 
• 1 tablespoon vegetable oil 
• 0.5 cup frangelico 
• 1.3 cups frangelico 

Equipment

• bowl
• frying pan
• paper towels
• oven
• plastic wrap
• rolling pin
• meat tenderizer
• waffle iron

Directions

1. In 12-inch skillet, cook bacon over low heat 8 to 10 minutes, turning occasionally, until crisp.
2. Drain on paper towels. Set aside.
3. Between pieces of waxed paper or plastic wrap, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick.
4. Cut into 2-inch pieces. Season chicken with salt and pepper.
5. In shallow bowl, mix 1/2 cup Bisquick mix and the chipotle powder. In another bowl, beat egg with fork. Dip chicken into egg mixture; coat with Bisquick mixture.
6. In 12-inch nonstick skillet, heat 2 tablespoons oil over medium heat.
7. Add chicken; cook 6 to 8 minutes, turning once, until chicken is no longer pink in center and coating is golden brown. Meanwhile, in another small bowl, stir together Maple-Bourbon Butter ingredients until smooth. Set aside.
8. Heat waffle iron. In medium bowl, stir Beer Waffle ingredients until blended.
9. Pour about 1 tablespoon batter onto center of each quarter of hot waffle iron. Close lid of waffle iron.
10. Bake about 2 minutes or until steaming stops. Carefully remove waffles. Repeat with remaining batter, making 32 small waffles.
11. Place waffle section on plate; spread Maple-Bourbon Butter on waffle, top with 1 half slice bacon, 1 piece chicken, and another waffle section.