Southern Benedict Recipe

Inspired by Cardinal

Time45m

Serves4

buttermilk biscuits, fried chicken, poached eggs, sausage gravy, choice of side

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Southern Benedict Ingredients

4 pieces Buttermilk biscuits

2 pieces Fried chicken breasts

4 pieces Eggs

1 cup Sausage

2 cups Milk

1 cup Flour

4 tablespoons Butter

1 teaspoon Celtic sea salt

1 teaspoon black pepper

1 serving Optional side (e.g., collard greens or hash browns)

Method

Southern Benedict Directions

Prepare the Sausage Gravy

In a skillet over medium heat, crumble the sausage and cook until browned. Sprinkle flour over the sausage and stir to combine. Gradually add milk while stirring to avoid lumps. Continue cooking until thickened. Season with salt and black pepper.

Fry the Chicken

Heat oil in a frying pan. Dredge chicken breasts in seasoned flour and fry until golden brown and cooked through. Drain on paper towels.

Poach the Eggs

Bring a pot of water to a simmer. Crack each egg into a small bowl and gently slide into the water. Poach for about 3-4 minutes until whites are set but yolks are still runny. Remove with a slotted spoon.

Assemble the Dish

Split buttermilk biscuits in half. Place a piece of fried chicken on each biscuit half, top with a poached egg, and generously spoon sausage gravy over the top. Serve with your choice of side.