Hickory Smoked BBQ Chicken Waffles
Pulled smoked chicken tossed in BBQ sauce over cheddar-infused waffles.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 4 lbs Whole Chicken
- 3 large pieces Hickory Wood Chunks
- 1 1/2 cups Bourbon BBQ Sauce
- 2 cups All-purpose Flour
- 1 1/2 cups Sharp White Cheddar, finely grated
- 1 3/4 cups Buttermilk
- 1/2 cup Unsalted Butter, melted
- 2 large Eggs, separated
- 1 tablespoon Smoked Paprika
- 1 tablespoon Baking Powder
- 1/4 cup Maple Syrup(optional)
- 2 tablespoons Fresh Chives, minced
Instructions
- 1
Prepare your smoker to a consistent 225°F (107°C) using hickory wood for a deep, pungent smoke profile.
- 2
Season the chicken with smoked paprika and salt, then smoke for approximately 3-4 hours until the internal temperature reaches 165°F.
- 3
While the chicken smokes, whisk together flour, baking powder, and salt; in a separate bowl, combine buttermilk, melted butter, and egg yolks.
- 4
Whip the egg whites to stiff peaks and gently fold them into the batter along with the grated cheddar and chives to ensure a light, airy waffle texture.
- 5
Once the chicken is finished, rest for 20 minutes, then shred the meat by hand, discarding skin and bones.
- 6
Toss the shredded chicken in the bourbon BBQ sauce and keep warm in a cast iron skillet over low heat.
- 7
Cook the waffle batter in a preheated Belgian waffle iron until golden brown and the cheese creates a crisp exterior lace.
- 8
Top each waffle with a generous portion of the sauced hickory chicken and a drizzle of maple syrup for a sweet-savory finish.
Ratings & Reviews
No ratings yet
