Crispy Chicken "benedict" Recipe

Prep chicken

Slice each chicken breast horizontally to make two thinner cutlets (or butterfly and pound to 1/2 inch). Pat dry with paper towels.

Brine/marinate in buttermilk

In a bowl, whisk together buttermilk, hot sauce and a pinch (1/4 tsp) of salt. Submerge chicken cutlets, cover and refrigerate for 30 minutes to 2 hours (minimum 30 minutes recommended).

Make breading mix & egg wash

In a shallow dish combine flour, cornstarch, smoked paprika, garlic powder, onion powder, 1 1/4 tsp kosher salt and 1/2 tsp black pepper. In a second shallow bowl, whisk the egg with 1 tbs water.

Dredge chicken

Remove a cutlet from the buttermilk, let excess drip off, dip into the egg wash, then press into the flour mixture until completely coated. Shake off excess and set on a rack. Repeat for remaining cutlets.

Fry

In a heavy skillet or Dutch oven, add vegetable oil to a depth of about 1/2 inch and heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in ~45 seconds. Fry cutlets in batches, 3–4 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 baking sheet and keep warm in a 200°F (95°C) oven while finishing other components.

Split English muffins and toast until golden. Butter both sides lightly. If using lettuce, place a leaf on each toasted half to provide a barrier between muffin and breading (optional). Keep warm until plating.

Bring 1 liter of water and 1 teaspoon white vinegar to a gentle simmer in a medium saucepan; do not let it boil vigorously. Create a gentle whirlpool with a spoon, crack one egg into a small ramekin and gently slide the egg into the center of the whirlpool. Poach 3 minutes for runny yolk or 3 1/2–4 minutes for slightly firmer. Remove with a slotted spoon, drain briefly on paper towel and keep warm. Repeat with second egg.

Make a double boiler

Set a heatproof bowl over a saucepan of barely simmering water (water should not touch bowl). Add egg yolks and whisk until slightly thickened (ribbon stage) about 1–2 minutes.

Slowly add melted butter: very slowly drizzle in the melted butter while whisking constantly until sauce emulsifies and thickens. If sauce gets too thick, whisk in 1–2 tsp warm water to loosen. Stir in lemon juice, Dijon, cayenne and 1/4 tsp kosher salt. Keep warm (off heat) until ready to serve; rewarm gently if necessary but avoid overheating or it will break.

Assemble each sandwich: place toasted English muffin half on plate, add lettuce (if using), top with a crispy chicken cutlet, then a poached egg. Spoon 2–3 tablespoons hollandaise sauce over the egg and chicken. Sprinkle with sliced chives and a grind of black pepper. Serve immediately.