Chicken & Waffle Benedict Recipe
Two Belgian waffle quarters topped with crispy chicken tenders, poached eggs, and hollandaise sauce.
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Ingredients
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Waffles
Chicken Tenders
Poached Eggs
Hollandaise Sauce
Method
Waffle Preparation
- 1
Make the Waffle Batter
In a large bowl, combine the flour, baking powder, sugar, and salt. In another bowl, whisk together the eggs, milk, melted butter, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- 2
Cook the Waffles
Preheat your waffle iron according to the manufacturer's instructions. Pour enough batter into the waffle iron to cover the surface and close the lid. Cook until golden brown, about 5 minutes. Repeat with remaining batter.
- 3
Cut the Waffles
Once cooked, cut each waffle into quarters and keep warm.
Chicken Tender Preparation
- 4
Prepare the Chicken
Cut the chicken breast into strips. Season with salt, black pepper, and paprika.
- 5
- 6
Fry the Chicken
In a large skillet, heat oil over medium-high heat. Once hot, add the breaded chicken strips and fry until golden brown and cooked through, about 5-7 minutes. Drain on paper towels.
Poaching the Eggs
- 7
Prepare the Poaching Liquid
In a large saucepan, bring water and vinegar to a simmer over medium heat.
- 8
Poach the Eggs
Crack each egg into a small bowl. Create a gentle whirlpool in the water with a spoon and gently slide each egg into the center. Poach for 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside.
Hollandaise Sauce Preparation
- 9
Melt the Butter
In a small saucepan, melt the butter over low heat until completely melted. Set aside to cool slightly.
- 10
Whisk the Egg Yolks
In a heatproof bowl, whisk together the egg yolks, lemon juice, and salt. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens and doubles in volume.
- 11
Incorporate the Butter
Gradually whisk in the melted butter until the sauce is thick and creamy. Add cayenne pepper to taste.
Assembly
- 12
Assemble the Benedict
On a plate, place two quarters of waffle. Top with two chicken tenders and a poached egg. Drizzle with hollandaise sauce. Repeat for additional servings.
