Mike's Benedict Recipe

Marinate chicken

Place the chicken thighs between plastic and lightly pound to an even 1/2-inch thickness. In a bowl combine 1 cup buttermilk and 1 tsp hot sauce; add chicken, cover, and refrigerate at least 45 minutes (or up to 4 hours).

Dredge and fry chicken

Whisk together 1 cup flour, 1/4 cup cornstarch, 1.5 tbs Creole seasoning, 1 tsp salt, and 1/2 tsp black pepper in a shallow dish. Remove chicken from marinade, letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing to adhere. Heat 2 cups vegetable oil in a deep skillet to 350°F (175°C). Fry chicken 3–5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a rack to drain and keep warm.

Make biscuit dough

In a bowl combine 2 cups flour, 1 tbs baking powder, 1 tsp sugar, and 1/2 tsp salt. Cut in 4 tbs cold cubed butter using a pastry cutter or forks until mixture resembles coarse crumbs. Stir in 3/4 cup buttermilk just until a shaggy dough forms; do not overmix.

Shape and fry beignets

Turn dough onto a lightly floured surface, gently pat to 1/2-inch thickness. Using a 3-inch biscuit cutter, cut 2 rounds (for two servings use 2 each as needed). Heat 1 cup vegetable oil in a medium skillet to 350°F (175°C). Fry beignet biscuits 1–2 minutes per side until puffed and golden; drain on paper towels and keep warm. (Alternatively bake at 425°F for 12–14 minutes if you prefer a baked biscuit.)

Prepare a double boiler

Fill a saucepan with 1–2 inches of water and bring to a gentle simmer. In a heatproof bowl that fits over the saucepan without touching the water, whisk 3 egg yolks until smooth.

Emulsify

Place the bowl over the simmering water (off direct heat if water is aggressively boiling). Whisk yolks constantly while slowly streaming in warmed melted butter (about 3/4 cup) in a thin steady stream. Continue until sauce thickens and coats the back of a spoon. Remove from heat.

Season

Whisk in 1 tbs lemon juice, 1 tsp Creole mustard, 1/4 tsp cayenne, 1/2 tsp paprika, 1/2 tsp Creole seasoning, and 1/4 tsp kosher salt. If the sauce is too thick, whisk in up to 1 tbs warm water to loosen. Keep warm (set bowl over very low warm water) until ready to serve.

Cook potatoes

Bring a small pot of salted water to a boil. Add diced potatoes and par-cook 5–6 minutes until just tender but not falling apart. Drain and pat dry thoroughly.

Blacken and crisp

Heat 2 tbs olive oil in a skillet over medium-high heat. Add drained potatoes and toss to coat. Sprinkle 1 tbs blackening seasoning, 1/2 tsp salt and 1/4 tsp pepper; cook without stirring 3–4 minutes to develop a crust, then toss and cook another 3–4 minutes until browned and crisp. Taste and adjust seasoning. Stir in 1 tbs chopped parsley if using.

Poach eggs

Fill a wide shallow saucepan with 3–4 inches of water and bring to a gentle simmer. Add 1 tsp white vinegar. Crack each of the 2 eggs into a small cup, swirl the water gently to create a vortex and slip eggs in one at a time. Poach 3–3.5 minutes for a soft yolk. Remove with a slotted spoon and drain on paper towels.

Assemble Mike's Benedict

Split each warm beignet biscuit in half horizontally. Place one fried chicken thigh (trimmed to fit) on the bottom half of each biscuit. Top each chicken with a poached egg. Spoon a generous 2–3 tbs Creole hollandaise over each egg. Sprinkle with sliced scallions and an optional drizzle of Creole hot sauce.

Plate with blackened browns

Serve the two assembled chicken & beignets on a plate alongside a portion of blackened browns. Garnish potatoes with remaining parsley and serve immediately while hot.