Spicy Fried Chicken Benedict Recipe

Spicy Fried Chicken Benedict

1. 1

   Marinate the Chicken

   In a bowl, combine buttermilk and hot sauce. Add the chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.

2. 2

   Prepare the Coating

   In a separate bowl, mix together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, black pepper, and salt.

3. 3

   Fry the Chicken

   Heat oil in a deep skillet over medium-high heat. Remove chicken from marinade, allowing excess buttermilk to drip off. Dredge chicken in the flour mixture until fully coated. Fry the chicken for about 5-7 minutes per side or until golden brown and cooked through. Remove and drain on paper towels.

4. 4

   Poach the Eggs

   In a pot of simmering water, crack in the eggs one at a time. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on paper towels.

5. 5

   Toast the English Muffins

   While the eggs are poaching, split the English muffins and toast them until golden brown. Spread butter on the toasted muffins.

6. 6

   Assemble the Benedict

   On each toasted English muffin half, place a piece of fried chicken, followed by a poached egg. Top with sliced avocado, a drizzle of sriracha sauce, and fresh cilantro.

7. 7

   Serve

   Serve immediately while hot, with additional hot sauce on the side if desired.