Denver Hot Chicken Benedict Recipe
Lightly Fried Chicken / Roasted Chili Buffalo Sauce / Buttermilk Biscuit / Ranch & Hollandaise / Bleu Cheese
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Marinate the chicken breasts in buttermilk for at least 1 hour to tenderize.
- 2
Coat the Chicken
In a bowl, mix flour, cornstarch, baking powder, salt, and pepper. Remove chicken from buttermilk and coat in the flour mixture.
- 3
Fry the Chicken
Heat oil in a large skillet over medium-high heat. Fry the chicken for about 5-7 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.
- 4
Make the Buffalo Sauce
In a saucepan, melt butter and mix with hot sauce, adding roasted chili flakes for flavor. Toss the fried chicken in the sauce until coated.
- 5
- 6
Assemble the Benedict
Split the buttermilk biscuits in half. Place the bottom half on a plate, add a piece of hot chicken, drizzle with ranch dressing, and top with hollandaise sauce and bleu cheese crumbles. Finish with the biscuit top.
