Country Boy Benedict Recipe

Prepare dough

Preheat oven to 425°F (220°C). In a large bowl whisk together 2.5 cups flour, 1 tsp baking powder, 1/2 tsp baking soda and 1 tsp salt. Cut in 3/4 cup very cold unsalted butter using a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized bits of butter.

Add cheese and liquid

Stir in 1 cup freshly grated sharp cheddar. Make a well and pour in 1 cup cold buttermilk. Fold gently until a shaggy dough forms; do not overmix.

Shape and bake

Turn dough onto a lightly floured surface, pat to about 1-inch thickness. Use a 2.5-3 inch biscuit cutter to cut 8 biscuits (refrigerate and re-roll scraps if needed). Place on a parchment-lined sheet 1-inch apart. Brush tops with 2 tbsp heavy cream. Bake 12–15 minutes until golden and a toothpick comes out clean. Keep warm.

Marinate

Combine 1/2 cup buttermilk and 2 tbsp hot sauce in a bowl. Add trimmed, pounded chicken thighs (1 lb) and toss to coat. Marinate in refrigerator 30 minutes (or up to 2 hours).

Dredge

In a shallow dish whisk together 1 cup flour, 1/4 cup cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, 1 tsp salt and 1/2 tsp black pepper. Remove chicken from marinade, letting excess drip off, then press pieces into flour mixture to fully coat. Place on a wire rack while heating oil.

Fry

Pour about 2 cups vegetable oil into a heavy skillet to reach roughly 1/2-inch depth and heat to 350°F (175°C). Fry chicken in batches, turning once, 4–5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a sheet to drain and keep warm.

Mix

In a medium bowl beat together 2 oz softened cream cheese and 2 tbsp mayonnaise until smooth. Fold in 1 cup grated sharp cheddar and 3 tbsp chopped roasted red pimentos. Season with 1/4 tsp salt, 1/4 tsp black pepper and 1/4 tsp hot sauce or cayenne if using. Refrigerate until ready to assemble.

Cook bacon

In a large skillet over medium heat, cook 8 oz slab or thick-cut bacon until crisp. Remove bacon, drain on paper towels and reserve as whole slices. Chop several cooked pieces for garnish if desired. Remove all but about 3 tbsp of bacon fat from the pan (reserve rendered fat from 4 oz chopped smoked bacon separately if using).

Render smoked bacon & make roux

In the same skillet add the chopped smoked bacon (4 oz) and cook briefly to render fat. Sprinkle 3 tbsp flour into the hot fat and whisk constantly for 1–2 minutes to cook the raw flour taste but not brown badly.

Finish gravy

Gradually whisk in 2 cups whole milk until smooth. Bring to a gentle simmer, stirring frequently, until thickened, 4–6 minutes. Stir in 1/4 cup heavy cream if using for extra richness. Taste and season with black pepper (about 1 tsp) and salt to taste. Fold in any chopped bacon pieces. Keep warm on low, stirring occasionally.

Fry eggs

In a nonstick skillet over medium-low heat add 1 tbsp butter or oil. Crack 4 large eggs and cook sunny-side up: cook gently until whites are set but yolks remain runny, about 2–3 minutes; cover pan for 30–45 seconds if whites need finishing. Season with salt and black pepper to taste.

Assemble Country Boy Benedict

Split warm cheddar biscuits in half. Spread a generous tablespoon of pimento cheese on the bottom half of each biscuit. Top with a piece of fried chicken. Place a slice of cooked slab bacon over the chicken. Spoon a ladle (about 1/4–1/3 cup) of smoked bacon gravy over the bacon and chicken. Gently place a sunny-side-up egg on top. Cap with the biscuit top, garnish with chopped chives or parsley, and serve immediately while hot.