Fried Chicken Benedict Recipe
Make Fried Chicken Benedict Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fried Chicken Benedict
Method
Fried Chicken Benedict
- 1
Marinate Chicken
In a bowl, combine the buttermilk, salt, black pepper, paprika, and garlic powder. Add the chicken breasts to the mixture, ensuring they are well-coated. Cover and marinate in the refrigerator for at least 1 hour, or overnight for best flavor.
- 2
Prepare Breading
In a shallow dish, mix together the all-purpose flour and cornstarch. This will be used for breading the chicken.
- 3
Bread the Chicken
Remove the marinated chicken from the refrigerator. Dredge each piece in the flour and cornstarch mixture, ensuring an even coat. Shake off any excess flour.
- 4
Fry the Chicken
In a large skillet, heat oil over medium-high heat. Once hot, carefully add the breaded chicken. Fry for about 5-7 minutes on each side, or until golden brown and cooked through. Remove from the skillet and let drain on paper towels.
- 5
Poach Eggs
In a separate pot, bring water to a gentle simmer. Add a splash of vinegar. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks are still runny. Remove with a slotted spoon.
- 6
Toast Muffins
While the eggs are poaching, split the English muffins in half and toast them until golden brown.
- 7
Assemble the Benedict
On each toasted English muffin half, place a piece of fried chicken. Top with a poached egg, and drizzle generously with hollandaise sauce. Garnish with chopped fresh parsley.