Chicken & Waffle Benedict Recipe

Prepare batter

In a large bowl whisk together 2 cups flour, 2 tbsp sugar, 1 tbsp baking powder and 1 tsp salt. In a separate bowl lightly beat the eggs, then whisk in 1 1/2 cups milk, 6 tbsp melted butter and 1 tsp vanilla. Pour wet into dry and stir until just combined — a few small lumps are fine. Let rest 5–10 minutes.

Cook waffles

Preheat waffle iron according to manufacturer. Lightly brush or spray with oil. Pour batter to fill the grid (amount will depend on your iron) and cook until golden and crisp, about 3–5 minutes per waffle. Transfer to a warm oven at 200°F (95°C) to keep warm and crisp while you finish other components.

Marinate chicken

If using breasts, cut into pieces roughly the size of your waffles (or keep thighs whole). In a bowl combine 1 cup buttermilk and 1 tsp hot sauce (optional). Add chicken, cover and refrigerate 30 minutes to 2 hours (minimum 30 minutes) to tenderize and flavor.

Prepare dredge

In a shallow dish whisk together 1 cup flour, 2 tbsp cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt and 1/2 tsp black pepper.

Dredge and fry

Heat 2 cups vegetable oil in a deep skillet or pot to 350°F (175°C). Remove chicken from buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture, pressing to adhere. Shake off excess. Fry chicken, in batches if needed, until golden brown and cooked through (internal temp 165°F / 74°C), about 4–6 minutes per side depending on thickness. Transfer to a wire rack over a baking sheet and keep warm in the oven at 200°F if needed.

Prepare hollandaise (stovetop / double boiler)

Set a small saucepan of water to a gentle simmer and place a heatproof bowl over it (water should not touch the bowl). In the bowl whisk together 3 egg yolks, 1 tbsp fresh lemon juice and 1/2 tsp Dijon until pale. Whisk continuously while slowly drizzling in 6 tbsp melted butter in a thin stream until sauce thickens and emulsifies. Remove from heat and season with 1/4 tsp salt and 1/8 tsp cayenne or smoked paprika. Keep warm (set bowl in a warm water bath) but not hot — if hollandaise gets too hot it can separate.

Poach eggs

Fill a wide saucepan with 3–4 inches of water, bring to a gentle simmer and add 1 tbsp white vinegar. Reduce heat so water is barely moving. Crack an egg into a small ramekin. Use a spoon to create a gentle vortex and slip the egg into the center, or simply drop it in. Poach 3–4 minutes for a runny yolk or 4–5 minutes for slightly firmer. Remove with a slotted spoon and drain on paper towel. Repeat with remaining eggs. Keep eggs warm in a bowl of warm water briefly if necessary.

Place one warm waffle on each serving plate.

Top each waffle with a piece of fried chicken (trim or halve if needed so it sits neatly).

Place a poached egg on top of each chicken piece.

Ladle 2–3 tbsp hollandaise over each egg and chicken (divide sauce evenly).

Drizzle a little maple syrup over the assembly (about 1–2 tbsp per plate) to marry the sweet-and-savory profile.

Finish with a sprinkle of chopped fresh chives and salt & freshly ground pepper to taste. Serve immediately.