Chicken & Waffle Benedict Recipe

Make batter

In a large bowl whisk together 2 cups flour, 2 tablespoons sugar, 1 tablespoon baking powder and 1 teaspoon salt. In a separate bowl whisk milk, eggs and melted butter and 1 teaspoon vanilla until combined. Pour wet into dry and fold gently until just combined; small lumps are fine. Let rest 5–10 minutes.

Preheat waffle iron to medium-high and lightly grease. Cook batter according to your waffle iron’s instructions (about 3–5 minutes each) until golden and crisp. Keep waffles warm on a baking sheet in a 200°F (95°C) oven while finishing other components.

Marinate

Place chicken pieces in a shallow dish or zip-top bag and pour 1 cup buttermilk and 1 teaspoon hot sauce over them. Refrigerate for at least 30 minutes, up to 4 hours.

Prep dredge

Whisk together 1 cup flour, 2 tablespoons cornstarch, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne, 1 teaspoon salt and 1/2 teaspoon black pepper in a shallow bowl or plate.

Heat 2 cups vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Remove chicken from buttermilk, let excess drip off, then dredge thoroughly in the seasoned flour mixture, pressing to adhere. Shake off excess.

Fry chicken in batches so pieces don’t crowd the pan, 4–6 minutes per side (depending on thickness) until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain and keep warm in the 200°F oven if needed.

Bring 6 cups water and 2 tablespoons white vinegar to a gentle simmer (small bubbles) in a wide shallow saucepan. Reduce heat to maintain a gentle simmer and stir water to create a mild whirlpool.

Crack each egg into a small ramekin. One at a time, gently slide eggs into the center of the whirlpool. Poach until whites are set and yolks are still soft, about 3 minutes for slightly runny yolks. Use a slotted spoon to lift eggs and drain on paper towel briefly. Keep warm in a bowl of warm water if not serving immediately.

In a small saucepan or microwave-safe bowl gently warm 1/2 cup honey with 1 teaspoon red pepper flakes until fragrant and pourable, 30–60 seconds. Stir in 1 teaspoon apple cider vinegar if you want a slightly thinner consistency and bright note. Keep warm.

In a small saucepan melt 2 tablespoons butter over medium heat. Whisk in 2 tablespoons flour and cook, whisking constantly, about 1–2 minutes until the roux smells toasty but not browned.

Slowly whisk in 1.5 cups chicken stock until smooth. Add 1/4 cup heavy cream (optional) and 1/2 teaspoon Worcestershire sauce. Simmer, whisking occasionally, until slightly thickened, 3–5 minutes. Season to taste with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Keep warm.

Slice or keep whole the warm waffles. Spread a little of the 2 tablespoons butter on warm waffles so they shine and stay moist.

Place one waffle on each plate, top with a piece of fried chicken. If chicken pieces are large, halve them so each portion stacks neatly.

Gently place one poached egg on top of each chicken piece.

Drizzle spicy honey over the egg and chicken (about 1–2 teaspoons per serving) and sprinkle chopped chives or parsley. Serve the gravy on the side in a small pitcher or ramekin for pouring over the chicken or waffle as desired. Add hot sauce, salt and pepper to taste.