In a bowl, combine buttermilk with salt, pepper, paprika, garlic powder, and onion powder. Add chicken thighs and marinate for at least 1 hour, preferably overnight.

Fry the Chicken

Heat oil in a deep skillet over medium-high heat. Dredge marinated chicken in flour, shaking off excess. Fry chickens until golden brown and cooked through, about 6-8 minutes per side. Drain on paper towels.

Grill the Ham

In a skillet, grill the ham slices over medium heat until heated through and slightly crispy, about 2-3 minutes per side.

Poach the Eggs

Bring a pot of water to a simmer and add vinegar. Crack eggs into a bowl, then gently slide each egg into the simmering water. Poach for 3-4 minutes until whites are set but yolks are still runny. Remove with a slotted spoon.

Make the Hollandaise Sauce

Prepare Hollandaise

In a heatproof bowl, whisk together egg yolks and lemon juice. Place over a pot of simmering water (double boiler). Slowly whisk in melted butter until sauce thickens. Season with salt and cayenne pepper.

Assemble the Eggs Benedang

Final Assembly

On each plate, place a piece of fried chicken, a slice of grilled ham, and top with a poached egg. Drizzle hollandaise sauce over the top and serve immediately.