Fried Chicken Eggs Benedict
Making Hollandaise sauce can be intimidating, but with this shortcut blender method, anyone can do it. This will definitely take your brunch game to the next level!
- 2 chicken breasts, pounded to even thickness and cut in half
- 1 cup buttermilk
- 1 cup flour
- 1/4 tsp cayenne
- 1/4 tsp salt
- 2-3 dashes Frank’s hot sauce
- 2 English muffins
- 4 eggs + 3 yolks
- 1/2 cup (1 stick) butter
- 1 tbsp lemon juice
- Canola oil, for frying
- Salt + Pepper
- In a bowl or ziplock bag, combine the chicken, buttermilk, and hot sauce. Allow to marinate in the fridge for at least 2 hours, ideally overnight.
- Heat oil to 350°F.
- Combine the flour, salt, and cayenne cayenne in a bowl for the dredge. Remove chicken from buttermilk, allowing excess to drip off and coat in the flour dredge.
- Fry the chicken for 8-10 minutes until fully cooked through and golden brown. While the chicken is cooking, add the vinegar and a pinch of salt to a large pot of simmering water and poach the eggs for 3 and a half minutes.
- To make the hollandaise, add 3 egg yolks and lemon juice to a blender. Pulse to combine. Melt butter in small saucepan. Set blender to low and slowly add melted butter while it is running. Continue to blend until sauce is thick and frothy. Season with salt and pepper.
- To build, slice and toast the english muffins and lightly butter. Place one piece of fried chicken on each half and top with a poached egg. Drizzle with hollandaise right before serving