Andy’s Sage Fried Chicken Benedict Recipe

1. Make chipotle cream

Whisk together sour cream, mayonnaise, minced chipotle in adobo, lime juice, honey and salt in a small bowl until smooth. Taste and adjust heat or sweetness. Refrigerate while preparing other components.

2. Split biscuits and set cut sides face down on a warm griddle or skillet over medium heat. Add 1 tsp olive oil and 1 tbs butter to the pan, then toast biscuits cut-side down until golden and warmed through, about 2–3 minutes. Keep warm.

3. For griddled mashed potatoes: heat the same skillet to medium-high. Add the mashed potatoes, 1 tbs butter, chopped sage, salt and pepper. Flatten the mashed potatoes into two patties about 3" across and 1/2" thick. Cook undisturbed 3–4 minutes until a golden crust forms, then flip and cook 2–3 more minutes. Transfer to a plate and keep warm.

4. Marinate: In a shallow bowl, combine buttermilk and optional hot sauce. Submerge the pounded chicken and let sit 10–15 minutes while you prepare dredge and other components (if you have more time, refrigerate 30 minutes).

5. Prepare dredge: In a second shallow dish, whisk together flour, cornstarch, smoked paprika, garlic powder, onion powder, salt and black pepper.

6. Dredge & fry: Heat neutral oil in a 10" skillet or shallow pot to 350°F (175°C) or a medium-high heat where a small breadcrumb sizzles on contact. Remove chicken from buttermilk letting excess drip, then dredge thoroughly in flour mixture, pressing to adhere. Fry chicken in batches (if necessary) 3–4 minutes per side until deep golden and cooked through (internal temp 165°F / 74°C). Adjust heat to maintain oil temperature. Transfer fried chicken to a wire rack set over a sheet tray to drain and keep warm.

7. Beat eggs with milk or cream, salt and pepper until combined but not frothy.

8. Warm a nonstick skillet over medium-low heat and add 1 tsp butter. Pour egg mixture into the pan and allow to set slightly around the edges. Using a silicone spatula, gently push curds from the edge to the center, folding continuously for soft, creamy curds. Remove from heat while still slightly underdone; carryover will finish them. Keep warm.

9. Griddle mozzarella, bacon and tomato: On a hot griddle or skillet over medium, lay mozzarella slices and cook 30–45 seconds per side until just softened and lightly golden (watch carefully to prevent melting into a puddle). Warm bacon briefly if not already crisp. Lightly sear tomato slices 15–30 seconds per side to warm and slightly caramelize.

10. Assemble on each plate: Place the toasted biscuit bottom on the plate. Place a griddled mashed potato patty on the biscuit. Top the potato with a warm fried chicken piece. Layer fresh spinach over the chicken, then add the griddled tomato slice, mozzarella slice and piece(s) of bacon. Spoon the scrambled eggs over the stack (or nest on top). Drizzle 1 tbs chipotle cream over the eggs and around the plate as desired.

11. Finish and garnish: Top with the biscuit top (or serve on the side), tuck fresh fruit garnish onto the plate, and add fresh sage leaf for aroma. Serve immediately while hot.