Two pieces of chicken, mashed potatoes and pan gravy with your choice of two sides.

Classic Fried Chicken

A fine dining experience featuring classic brunch favorites.

Brunch Favorites

In a bowl, combine the buttermilk and chicken pieces. Cover and refrigerate for at least 2 hours or overnight for best results.

Marinate the Chicken

In a shallow dish, mix the flour, paprika, garlic powder, onion powder, salt, and black pepper.

Prepare the Coating

Remove the chicken from the buttermilk, letting excess drip off. Dredge each piece in the flour mixture until fully coated. Shake off excess flour.

Coat the Chicken

In a large skillet or deep fryer, heat the oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully add the chicken to the hot oil. Fry for about 12-15 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C).

Fry the Chicken

Remove the chicken from the oil and place on a paper towel-lined plate to drain excess oil. Serve hot with mashed potatoes and pan gravy.

Drain and Serve

chicken pieces (legs or thighs)

buttermilk

all-purpose flour

paprika

garlic powder

onion powder

salt

black pepper

oil for frying

In a bowl, whisk together eggs, heavy cream, salt, and black pepper until well combined.

Prepare the Egg Mixture

In a non-stick skillet, melt butter over medium heat. Pour the egg mixture into the skillet and gently stir with a spatula until the eggs are softly scrambled and slightly runny. Remove from heat and fold in chopped chives.

Cook the Eggs

In another skillet, toast the brioche slices until golden brown. You can add a bit of butter for extra flavor.

Toast the Brioche

Slice the avocado and season with salt and pepper to taste.

Prepare the Avocado

On each plate, place a slice of toasted brioche, top with scrambled eggs, avocado slices, halved cherry tomatoes, and crumbled feta cheese.