Chicken N' Waffles Benedict Recipe

Preheat the waffle iron and brush with a little melted butter. If using fresh batter, cook 4 Liege waffles according to recipe or waffle iron instructions until golden and caramelized (about 3–5 minutes each). If using frozen, reheat per package instructions or in a hot waffle iron until crisp. Keep warm in a low oven (200°F / 95°C).

Pound chicken pieces to an even thickness if needed (about 3/4 inch) for even cooking.

In a bowl, combine buttermilk and 1 tsp hot sauce. Add the chicken, cover, and refrigerate for at least 30 minutes (up to 4 hours).

In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, 2 tsp salt and 1 tsp black pepper.

Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Use a thermometer for accuracy; oil should be deep enough to partially submerge chicken (about 1–1.5 inches).

Remove chicken from buttermilk, let excess drip off, then dredge thoroughly in the seasoned flour mixture, pressing so coating adheres. For extra crispness, dip back into buttermilk briefly and dredge a second time.

Fry chicken in batches, careful not to overcrowd, until golden brown and internal temperature reaches 165°F (74°C), about 5–7 minutes per side depending on thickness. Transfer to a wire rack set over a baking sheet and keep warm in the oven while finishing other components.

Bring 8 cups water and 1 tbsp white vinegar to a gentle simmer in a wide, shallow pan. Reduce heat so water is just below a boil (small bubbles).

Crack one egg into a small ramekin. Stir the water to create a gentle whirlpool, then slide the egg into the center. Poach 3–4 minutes for a runny yolk (longer for firmer). Use a slotted spoon to lift egg, gently blot on paper towel. Repeat with remaining eggs; keep eggs warm in a bowl of hot water (turned off) until plating.

Set up a double boiler (or a heatproof bowl over a pan of simmering water). Make sure the bowl bottom doesn’t touch the water.

Whisk 3 egg yolks with 1 tbsp lemon juice in the bowl until slightly thickened. Place over simmering water and whisk continuously.

Slowly drizzle in the 6 tbsp hot melted butter a little at a time while whisking constantly to emulsify. If sauce becomes too thick, whisk in 1–2 tsp warm water to loosen. Season with 1/2 tsp salt and 1/8 tsp cayenne. Keep warm (off the heat) until serving.

In a small saucepan, combine 1/2 cup maple syrup, 1 tsp hot sauce and 1/2 tsp red pepper flakes. Warm gently over low heat until combined and slightly thickened, 2–3 minutes. Taste and adjust heat; keep warm.

Place baby potatoes in a pot, cover with cold salted water, and bring to a boil. Cook until fork-tender, about 12–15 minutes.

Drain and let cool slightly. Preheat oven to 425°F (220°C). On a sheet pan, lightly smash each potato with the bottom of a glass or a fork to flatten slightly.

Drizzle with 2 tbsp olive oil, sprinkle 1 tsp salt and 1/2 tsp black pepper. Roast until golden and crisp at the edges, 20–25 minutes. Toss with chopped parsley before serving.

Wash and prepare 2 cups of seasonal fruit. Arrange in a small bowl or on the platter for a bright, refreshing side.

Place one warm Liege waffle on each plate.

Top each waffle with a piece of crispy fried chicken.

Carefully place one poached egg atop the chicken. Spoon 2–3 tablespoons hollandaise sauce over the egg and chicken.

Drizzle 1–2 tablespoons of the spicy maple syrup over the chicken and waffle (adjust to taste for sweetness/spiciness).

Add a portion of smashed potatoes and a small serving of fresh fruit to each plate.

Season with salt and pepper to taste and garnish with chopped chives or microgreens. Serve immediately so waffle stays crisp and egg yolk is runny.