Chicken & Waffles Benedict Recipe
Homemade Belgian waffles topped with southern fried chicken breast, poached eggs topped with Hollandaise sauce. Served with syrup.
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Ingredients
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Waffles (Belgian)
Southern Fried Chicken
Poached Eggs & Hollandaise
To Serve
Method
Waffles (Belgian)
Make batter
In a large bowl whisk together 2 cups flour, 2 tbsp sugar, 1 tbsp baking powder and 1 tsp salt. In a separate bowl beat 2 eggs then whisk in 1 1/2 cups milk, 4 tbsp melted butter and 1 tsp vanilla. Pour wet into dry and stir just until combined; small lumps are fine. Let rest 5–10 minutes.
Cook waffles
Preheat a Belgian waffle iron. Lightly oil or spray. Pour batter to manufacturer’s recommended amount and cook until golden and crisp, about 4–6 minutes per waffle depending on iron. Keep waffles warm in a single layer on a rack in a 200°F (95°C) oven while finishing other components.
Southern Fried Chicken
Prep chicken
If breasts are thick, butterfly or pound to 1/2–3/4-inch thickness and cut each into 1–2 portions as desired. In a bowl combine 1 cup buttermilk and 1 tsp hot sauce and submerge the chicken; refrigerate for at least 30 minutes (up to 4 hours).
Make dredge
In a shallow bowl combine 1 cup flour, 2 tbsp cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/4 tsp cayenne, 1 tsp salt and 1/2 tsp black pepper. Mix well.
Fry chicken
Pour 2 cups vegetable oil into a heavy skillet or Dutch oven to reach ~1/2–3/4-inch depth and heat to 350°F (175°C). Remove chicken from buttermilk, let excess drip, then dredge thoroughly in the seasoned flour mixture, pressing to adhere. Fry in batches without crowding, 3–5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack over a baking sheet and keep warm in the oven alongside waffles if needed.
Poached Eggs & Hollandaise
Prepare for poaching
Bring a medium saucepan of water to a gentle simmer (not a rolling boil). Add 1 tsp white vinegar. Crack eggs individually into small bowls and keep ready.
Poach eggs
Create a gentle whirlpool in the simmering water with a spoon. Slip one egg at a time into the center of the whirlpool and cook 3–3 1/2 minutes for runny yolks or 4 minutes for slightly firmer. Remove with a slotted spoon to a paper towel-lined plate to drain. Repeat with remaining eggs. Keep warm; you can briefly hold them in warm water off heat for a minute before serving.
Make Hollandaise (stove-top, small batch)
Melt 6 tbsp unsalted butter until foaming and bright (clarified slightly) and keep warm. In a heatproof bowl whisk 3 egg yolks with 1 tbsp lemon juice and a pinch of salt. Set the bowl over (not in) a barely simmering pan of water (bain-marie) ensuring the bowl bottom does not touch the water. Whisk constantly until the yolks thicken slightly and become pale, about 2–3 minutes. Remove bowl from heat and very slowly drizzle in the warm melted butter in a thin stream, whisking continuously until sauce emulsifies and thickens. If too thick, whisk in a teaspoon or two of warm water. Season with 1/4 tsp salt and 1/8 tsp white pepper or a pinch of cayenne. Keep warm but not hot (hold over warm water off heat).
Assembly & Serve
Place one warm Belgian waffle on each plate. Top each waffle with a piece of southern fried chicken. Gently place two poached eggs (or one per half-portion) on top of the chicken.