Brunch has been served! In this delicious benedict dish, comfort food is exactly what the guest will receive. Adding golden brown fried chicken to the soft buttermilk biscuit, creates this savory treat. The traditional Eggs Benedict is elevated with this chicken pairing and guests will then be requesting this chicken option instead.
Ingredients
· 2 Walker Farms Chicken Breasts – SGC #211935
· 1 Cup Buttermilk
· 1 Cup Flour
· 1-2 Teaspoons Salt
· 1/4 Teaspoon Cayenne
· 2-3 Dashes Frank’s Hot Sauce
· 2 Yellow Bonnet biscuits – SGC# 211124
· 1 Splash of Vinegar
· 4 Eggs + 3 Yolks
· 1/2 Cup (1 Stick) Butter
· 1 Tablespoon Lemon Juice
· 12oz Custom Culinary Hollandaise Sauce
· Canola Oil, for frying
· Salt and Pepper, to taste
· Paprika, to taste
Directions
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In a bowl or ziplock bag, combine the chicken, buttermilk, and hot sauce. Allow to marinate in the fridge for at least 2 hours, ideally overnight.
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Heat oil to 350°F.
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Combine the flour, salt, and cayenne in a bowl for the dredge. Remove chicken from buttermilk, allowing excess to drip off and coat in the flour dredge.
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Fry the chicken for 8-10 minutes until fully cooked through and golden brown.
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While the chicken is cooking, add a splash of vinegar and a pinch of salt to a large pot of simmering water and poach the eggs for 3-4 minutes. (Tip: Crack each egg into a small dish or cup, then carefully pour the egg into the simmering water, being careful not to let it boil too rapidly. Use a slotted spoon to remove each egg as soon as it is finished.)
