Crispy Chicken* Recipe

Prep and brine

Pound each chicken breast to an even 1/2–3/4 inch thickness (or butterfly and press). Place the chicken in a shallow dish with 1.5 cups buttermilk and 1 tbs hot sauce if using. Cover and refrigerate for at least 1 hour, up to overnight.

Breading and fry

Combine 1.5 cups flour, 1/4 cup cornstarch, smoked paprika, garlic powder, onion powder, cayenne, 1.5 tsp kosher salt and 1 tsp black pepper in a wide bowl. Remove chicken from buttermilk, letting excess drip off. Dredge thoroughly in the flour mixture, pressing to adhere. Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Fry chicken in batches 4–6 minutes per side (depending on thickness) until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack set over a sheet pan.

Make biscuits

Preheat oven to 450°F (230°C). Whisk together 2 cups flour, 1 tbs baking powder, 1/2 tsp baking soda and 1/2 tsp salt. Cut in 6 tbs cold cubed butter with a pastry cutter or fingers until mixture resembles coarse crumbs. Stir in 3/4 cup cold buttermilk just until dough comes together. Turn onto a floured surface, fold once, pat to 1 inch thick, and cut into two large biscuits (or 4 smaller). Place on a baking sheet, brush tops with a little extra buttermilk if desired, and bake 12–15 minutes until golden. Split and keep warm.

Combine thinly sliced red onion, 2 tbs orange juice, 1 tbs lime juice, 1 tsp white vinegar, 1/2 tsp sugar and 1/4 tsp kosher salt in a small bowl. Toss and let marinate at room temperature for at least 10–15 minutes (can be made ahead and chilled up to 2 days).

For green chile sauce, puree chopped roasted green chiles, 1/4 cup sour cream, 1/4 cup mayonnaise, 1 tbs lime juice, 1/2 tsp salt and 1/4 tsp ground cumin in a blender or with an immersion blender until smooth. Taste and adjust salt or heat. Chill until ready to plate.

Set a medium heatproof bowl over (but not touching) simmering water to create a double boiler. Whisk 3 egg yolks with 1 tbs lemon juice until slightly thickened. Keep whisking briskly while slowly drizzling in the 6 tbs warm melted butter in a thin stream so the emulsion forms. When sauce is thick and glossy, remove from heat. Season with 1/4 tsp salt and a pinch of cayenne or 1 tsp tabasco to taste. Keep warm (hold over warm water or in a thermos). If sauce becomes too thick, whisk in 1–2 tsp warm water to loosen.

Bring a large shallow pot of water to a gentle simmer and add 2 tsp white vinegar. Create a gentle whirlpool with a spoon. Crack 2 eggs into a small ramekin and gently slip them into the simmering water. Poach for 3–3.5 minutes for runny yolks (longer for firmer). Remove with a slotted spoon and drain on paper towels. Repeat for remaining eggs.

To assemble each plate (serves 2): Split one warm biscuit in half and place on a plate. Top each biscuit half with one piece of fried chicken (trim to fit if needed). Spoon about 1–2 tbs of citrus-marinated onions onto the chicken. Place two poached eggs (one per chicken if making two sandwiches or two eggs on one chicken for a hearty single) over the chicken. Spoon 3–4 tbs hollandaise over the eggs, then drizzle 1–2 tbs green chile sauce across the top. Garnish with chopped chives and freshly cracked black pepper. Serve with your choice of one breakfast side (hash browns, seasonal fruit or crispy bacon).

Notes: Keep hollandaise warm and whisk occasionally. Fried chicken is best served hot and crisp; rest on a rack so it doesn't get soggy. Citrus onions add brightness and can be made ahead, green chile sauce can be made up to 2 days ahead and refrigerated.