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1
For the waffles: Preheat the oven to 250 degrees F.
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2
Sift together the flour, cornmeal, granulated sugar, baking powder, baking soda and salt in a large bowl.
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3
In a separate bowl, combine the buttermilk, melted butter (can be melted quickly in the microwave), and then the eggs.
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4
Gradually whisk the wet ingredients into the dry until the batter is just mixed and not clumpy.
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5
Heat a waffle iron to medium heat, spray the iron well with nonstick cooking spray and add 6 ounces of batter.
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6
Cook according to the manufacturer's instructions.
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7
Transfer the cooked waffles to the oven to keep warm until ready to serve.
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8
Repeat with the remaining batter.
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9
For the chicken: Remove all the meat from the bones of the chickens.
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10
In a large saute pan or skillet, toss the pulled chicken in enough of BBQ sauce to coat.
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11
Add 1/3 cup water, a pinch of salt and simmer over medium heat until the chicken is warmed through.
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12
For the bourbon butter: Melt the butter in a heavy-bottomed saucepan over low heat.
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13
Whisk in the brown sugar to form a thick paste.
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14
Gradually pour in the bourbon, whisking vigorously, and then remove from the heat.
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15
Stir in the vanilla and allow to cool to room temperature.
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16
If not using immediately, pour into a jar with a tight-fitting lid and refrigerate up to 2 weeks; bring to room temperature before using.
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17
In a medium saute pan, coat the fruit with enough bourbon butter to cover.
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18
Simmer over low heat until the fruit starts to sizzle and release sugars.
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19
You can also put the pan in a hot oven for 5 to 10 minutes until the same reaction occurs.
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20
To serve, quarter the waffles and shingle them along the side of a plate.
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21
Place the BBQ pulled chicken in the center of the plate and spoon the bourbon-glazed fruit over both.
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22
Top with some toasted pecans and small pieces of goat cheese, for garnish, if desired.
