Giant BBQ Beignet

Buttery brioche dough into our hot 350° oil here and now we're going to go right through the center and base this with our hot oil, pressing that parchment paper down onto our rack. Let that drain. All right, we're done straining the oil off of this, and now we're going to get a nice coat of BBQ spice right on here. Just going to rotate this as we coat it. Now let's cut this open. Just like a sandwich. We're going to have a top and bottom to this doughnut. Go ahead and rotate it as you cut it. Being careful. All right, now we've separated the top and the bottom. We're going to put the top right over here. Now, cheddar cheese sauce right over the top. We've got a nice coating on there. Don't be shy with it. Take our little brush here and distribute it evenly. Now we're going to take the top half of our cheddar cheese glazed doughnut, and we're going to invert it right on top of the bacon here. Really embed that bacon into there. And now we've got our chicken here, freshly roasted. I'm just going to tear the breast meat right off and shred it right onto our doughnut. And now we're going to take our top part of the bun covered in bacon and cheddar cheese and place that right on top. Look at that. Beautiful. And now we're going to take our BBQ sauce. For our BBQ sauce injections. We've got our last BBQ injection for a top bun there, and now we're going to move on to our waffles here and we're going to hit them with Maple syrup, just half of them here. And now jalapenos to spice it up. Red and green because we want to be colorful. And now we're going to close these up for a nice sweet and spicy waffle sandwich. Move these out of the way. Now we can smash these down and give these a slice on the bias. We're going to take our waffle sandwiches. We're just going to place them a fantastic version, new and advanced chicken and waffles, right? The moment of truth. We're going to cut into this. Take a little slice for myself.