Part 1: Make the Crispy Potato Waffles

1. Preheat and Prepare: Preheat your waffle iron to a medium-high setting.
2. Shred the Potatoes: Using the large holes of a box grater, shred the peeled potatoes into a large bowl filled with cold water. This prevents them from browning.
3. Squeeze Out All Moisture: This is the most crucial step for crispy waffles. Drain the potatoes and transfer them to the center of a clean kitchen towel or several layers of cheesecloth. Gather the ends and twist, wringing out as much liquid as humanly possible over the sink. You’ll be amazed at how much water comes out. The drier the potatoes, the crispier the waffle.
4. Make the Batter: Transfer the squeezed, dry potatoes to a large, dry bowl. Add the grated onion, 1/4 cup of flour, the beaten egg, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Mix with your hands until everything is just combined.
5. Cook the Waffles: Liberally spray your preheated waffle iron with non-stick spray or brush with melted butter. Spoon a portion of the potato mixture onto the iron, spreading it into an even layer. Close the lid and cook for 6-10 minutes, or until the waffle is deeply golden brown and crispy. Do not open the iron too early. The cooking time will vary depending on your waffle iron.
6. Keep Warm: As each waffle is done, transfer it to a wire rack set on a baking sheet and place it in a preheated 200°F (95°C) oven to keep warm and crisp while you cook the remaining waffles.

Part 2: Prepare the Buffalo Chicken

1. Combine Ingredients: In a medium saucepan over medium-low heat, whisk together the melted butter, Frank’s RedHot sauce, and garlic powder.
2. Heat Through: Add the shredded chicken to the saucepan and stir to coat completely. Heat the chicken gently, stirring occasionally, until it is warmed through. Keep it warm over low heat.

Part 3: Make the Quick Gravy

1. Make the Roux: In a separate small saucepan, melt the 2 tablespoons of butter over medium heat. Whisk in the 2 tablespoons of flour and cook, whisking constantly, for 1 minute. This is your roux.
2. Add Broth: While still whisking, slowly pour in the warm beef broth. Continue to whisk vigorously to prevent lumps.
3. Simmer and Season: Bring the mixture to a simmer. Let it cook, stirring occasionally, for 3-5 minutes, or until the gravy has thickened enough to coat the back of a spoon. Stir in the Worcestershire sauce, and season with salt and pepper to taste. Keep warm over low heat.

Part 4: Assemble Your Masterpiece

1. Foundation: Place a warm, crispy potato waffle on each serving plate.
2. The Cheese: Scatter a generous handful of cheese curds (about 1/2 cup per waffle) over the hot waffle.
3. The Gravy Cascade: Immediately ladle the hot, savory gravy over the cheese curds. The heat from the gravy is what will gently melt the curds into gooey perfection.
4. The Main Event: Spoon a hearty portion of the warm buffalo chicken over the gravy and curds.
5. Final Touches: Drizzle with ranch or blue cheese dressing and garnish with a sprinkle of thinly sliced green onions. Serve immediately and enjoy the flavor explosion.