Name: Char Bar - Westports NASHVILLE CHICKEN BENNY* Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 pieces boneless chicken thighs; 3 tbs Nashville hot chicken seasoning; 1 cup buttermilk; 1 cup all-purpose flour; 2 cups vegetable oil; 4 slices smoked bacon; 4 pieces large eggs; 1 tbs white vinegar; 3 pieces large egg yolks; 1 cup unsalted butter; 1 tbs lemon juice; 1 tsp salt; 1 tsp cayenne pepper; 2 cups all-purpose flour; 1 tbs baking powder; 1 tsp salt; 1 stick unsalted butter; 3 ml milk; 1 lb baby potatoes; 2 tbs olive oil; 1 tsp paprika; 1 tsp salt; 1 tsp black pepper

Tennessee Avenue Beer Hall is where friends, family, and flavor collide – right in the heart of Atlantic City, just steps from the world-famous boardwalk and beach. You’ll find 40 craft beers on draft and over 60 more in bottles and cans, but don’t let the name fool you – we’re not just a beer hall. We’re the beer hall. As for our cocktail game, think modern, bold, and dangerously crushable. Hungry? Good. Our menu takes American classics – burgers, hot dogs, all the hits – and gives them a gourmet glow-up you didn’t know you needed. It’s indulgent, it’s elevated, it’s a little over the top... just like us.

Tennessee Avenue Beer Hall

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

crispy nashville hot chicken, smoked bacon, poached eggs, hollandaise, biscuit, breakfast potatoes

In a bowl, combine the buttermilk and Nashville hot chicken seasoning. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or overnight for best results.

Marinate the Chicken

Heat vegetable oil in a deep pan over medium-high heat. Remove the chicken from the marinade and let excess drip off. Dredge in flour, then carefully place in the hot oil. Fry for about 6-8 minutes on each side until golden brown and cooked through. Drain on paper towels and keep warm.

Fry the Chicken

In a skillet over medium heat, cook the smoked bacon slices until crispy. Remove from the pan and drain on paper towels.

Cook the Bacon

Bring a pot of water to a gentle simmer and add white vinegar. Crack each egg into a small cup and gently slide it into the water. Poach for about 3-4 minutes until whites are set and yolks are still runny. Remove with a slotted spoon and set aside.

Poach the Eggs

In a heatproof bowl, whisk together egg yolks and lemon juice until pale. Place over a pot of simmering water, whisking constantly. Gradually add melted butter until the sauce thickens. Stir in salt and cayenne pepper. Keep warm.

Make the Hollandaise Sauce

Preheat your oven to 425°F (220°C). In a bowl, mix flour, baking powder, and salt. Cut in the butter until mixture resembles coarse crumbs. Stir in milk until just combined. Do not overmix.

Prepare the Biscuit Dough

Turn dough onto a floured surface and pat into a 1-inch thick round. Cut out biscuits and place on a baking sheet. Bake for 12-15 minutes until golden brown.

Bake the Biscuits

Wash and halve the baby potatoes. Toss with olive oil, paprika, salt, and black pepper. Spread on a baking sheet and roast in the oven at 425°F (220°C) for 25-30 minutes until crispy and tender.

Prepare the Breakfast Potatoes

boneless chicken thighs

Nashville hot chicken seasoning

buttermilk

all-purpose flour

vegetable oil

smoked bacon

large eggs

white vinegar

large egg yolks

unsalted butter

lemon juice

salt

cayenne pepper

baking powder

milk

baby potatoes

olive oil

paprika

black pepper