Buffalo Chicken Benedict Recipe
Poached eggs, crispy buffalo chicken, hollandaise sauce
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.
Buffalo Chicken
Poached Eggs
Hollandaise Sauce
For Assembly
Method
Buffalo Chicken Preparation
- 1
Prepare the Chicken
Cut the chicken breast into strips. Season with salt and pepper.
- 2
- 3
Fry the Chicken
Heat oil in a frying pan over medium heat. Fry the breaded chicken strips until golden brown and cooked through, about 4-5 minutes per side. Remove and drain on paper towels.
- 4
Buffalo Sauce Coating
In a large bowl, toss the cooked chicken strips with the buffalo sauce until evenly coated.
Poaching the Eggs
- 5
Prepare the Water
In a large saucepan, bring 4 cups of water to a simmer. Add the white vinegar.
- 6
Poach the Eggs
Crack each egg into a small bowl. Gently slide each egg into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.
Making the Hollandaise Sauce
- 7
Melt the Butter
In a small saucepan, melt the butter over low heat until fully liquefied. Remove from heat.
- 8
Whisk Egg Yolks
In a heatproof bowl, whisk together egg yolks and lemon juice until slightly thickened.
- 9
Combine with Butter
Slowly drizzle melted butter into the egg yolk mixture while whisking continuously until the sauce is thick and smooth. Season with salt and cayenne pepper.
