Fried Chicken Eggs Benedict Recipe

Marinate chicken

Place chicken thighs (or pounded breasts) in a bowl or zip-top bag. Add buttermilk and 1 tsp hot sauce if using. Cover and refrigerate at least 30 minutes, ideally 1–4 hours to tenderize and flavor.

Prepare dredge

In a shallow bowl combine flour, cornstarch, smoked paprika, garlic powder, onion powder, 1 tsp salt, 1 tsp black pepper, and 1 tsp cayenne. Mix well.

Fry chicken

Remove chicken from marinade, letting excess drip off. Heat neutral oil in a heavy skillet over medium-high heat until it reaches 350°F (175°C) or shimmers. Dredge each piece thoroughly in the flour mixture, pressing to adhere. Fry in batches if needed 3–5 minutes per side (depending on thickness) until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a sheet pan to drain and keep warm in a 200°F (95°C) oven while finishing eggs and sauce.

Prep muffins

Split English muffins and toast or butter them lightly. Keep warm in a low oven if desired.

Poach eggs

Bring a wide shallow pot or sauté pan of water to a gentle simmer (just below a boil). Add 2 tbs white vinegar. Create a gentle whirlpool, crack each egg into a small cup and slip into the simmering water one at a time. Poach for 3–4 minutes for runny yolks (adjust to preference). Use a slotted spoon to lift eggs and drain on a paper towel briefly. Keep eggs warm by placing them in a bowl of warm water for up to a few minutes if needed.

Prepare a double boiler

Bring a small pot of water to a bare simmer. Use a heatproof bowl that fits over the pot without touching the water to make the sauce (or use a double boiler).

Emulsify yolks

In the bowl, whisk together 3 egg yolks, 1 tbsp lemon juice, and 1/2 tsp white wine vinegar until slightly thickened. Place the bowl over the simmering water and whisk constantly for about 1–2 minutes until warm and slightly thickened (do not scramble).

Add butter and hot sauce

Slowly drizzle the warm melted butter into the yolks while whisking vigorously to create an emulsion. If the sauce becomes too thick, whisk in up to 1 tbsp warm water to loosen. Stir in 1.5 tbsp hot sauce, 1/2 tsp salt, and 1/4 tsp white pepper or pinch cayenne. Taste and adjust seasoning or hot sauce to preference. Keep the hollandaise warm (off direct heat) until assembly.

On each toasted English muffin half, place one piece of fried chicken. Top the chicken with a poached egg. Spoon a generous amount of buffalo hollandaise over the egg and chicken.

Garnish with chopped chives, a sprinkle of salt and pepper to taste, and an extra dash of hot sauce if desired. Serve immediately while hot.