Baked Hair Of The Dog Skillet Recipe

Prep and marinate

Trim chicken and cut into bite-sized pieces (about 1 to 1½-inch). Toss chicken with buttermilk and 1 tsp hot sauce (if using) in a bowl. Cover and refrigerate 15–30 minutes (or up to 2 hours) to tenderize.

Dredge

In a shallow bowl combine flour, cornstarch, smoked paprika, garlic powder, onion powder, 1 tsp salt, and ½ tsp black pepper. Remove chicken from marinade, letting excess drip off, and dredge pieces in the flour mixture, pressing to adhere.

Fry

Heat ½ cup vegetable oil in a 10–12 inch ovenproof skillet over medium-high heat until shimmering (about 350°F if using a thermometer). Add chicken bites in a single layer (work in batches if needed) and cook 2–3 minutes per side until golden brown and internal temperature reaches 165°F. Transfer fried bites to a paper towel-lined plate and keep warm.

While chicken is marinating or frying, cook bacon in a separate skillet over medium heat until crisp, 6–10 minutes depending on thickness, turning as needed. Drain on paper towels, then chop or crumble into bite-sized pieces. Reserve 1 tablespoon of rendered bacon fat and discard or save the rest.

Preheat oven to 400°F (200°C). Toss halved/cubed potatoes with 1 tbsp olive oil, ½ tsp smoked paprika, ½ tsp garlic powder, ¾ tsp salt, and ½ tsp black pepper. Spread potatoes cut-side down (if halved) in the same 10–12 inch ovenproof skillet used for frying (wipe most oil but leave a thin film or the reserved bacon fat) and roast 20–25 minutes until golden and tender, shaking pan once halfway through.

While potatoes roast, combine shredded smoked gouda, cream cheese, mayonnaise, chopped pimentos, shredded cheddar, ½ tsp hot sauce (if using), and ¼ tsp black pepper in a bowl. Mix until cohesive and spreadable. Taste and adjust seasoning.

After potatoes are tender (about 20–25 minutes), reduce oven to 375°F (190°C) if you prefer. Scatter fried chicken bites evenly over roasted potatoes in the skillet. Sprinkle chopped crisp bacon over chicken. Dollop or spread the pimento-smoked gouda blend across the top so it melts into pockets. Transfer skillet to the oven and bake 8–10 minutes until cheese is melted and bubbling and everything is heated through.

While skillet finishes baking, heat 1 tbsp butter in a nonstick pan over medium-low. Crack eggs and cook sunny-side up: keep heat low so whites set gently while yolks remain runny, cooking 3–4 minutes until whites are set but yolks glossy. Season eggs with salt and pepper.

Remove skillet from oven. Carefully top the baked skillet with sunny-side up eggs (one per serving). Drizzle hot sauce (about ½ tsp per serving) over eggs and the skillet. Garnish with sliced scallions or chives and additional black pepper to taste.

Serve immediately straight from the skillet so yolks can be broken into the cheesy potatoes and chicken.