INSTRUCTIONS:

Step 1 – Season chicken tenderloins
Season chicken tenderloins with salt and pepper.

Step 2 – Soak chicken in buttermilk.
Place your chicken in a bowl and add enough buttermilk to cover the chicken. Add a Tbsp of vinegar based hot-sauce for added flavor. Refrigerate your chicken and let it soak for 3 hours. The buttermilk tenderizes the meat and adds great flavor.

Step 3 – Prepare flour dredge
In a large bowl, combine the ingredients and whisk together.

Step 4 – Start heating the fry oil
Fill a dutch oven or deep fryer with enough vegetable oil to submerge the chicken. Set to medium-high heat until the oil temperature reaches 350ºF.

Step 5 – Dredge the chicken
Working with 1 piece at a time, dredge in flour mixture, then dip in buttermilk mixture. Dredge again in flour mixture and place to the side.

Step 6 – Make the hollandaise sauce
Pour 1-inch of water into a saucepan; over medium heat, bring to a simmer. Once simmering, reduce the heat to low. Place egg yolks in a mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add the sugar and whisk for another 30 seconds. Gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Add the cream, salt, lemon juice, cayenne pepper, and hot sauce while whisking constantly.

Step 7 – Bake your biscuits
Pick the biscuit of your choice and follow the heating instructions.

Step 8 – Fry the chicken
Drop a couple of pieces of chicken at a time into the oil to prevent overcrowding. Fry the chicken, turning occasionally until deep golden brown, roughly 8-10 minutes. Return oil to 350° between batches. Once finished, transfer the chicken to a plate lined with paper towel.

Step 9 – Prepare garnish
Slice some thin pickle chips and chop some fresh dill.

Step 10 – Make the Nashville Hot Chicken Sauce
Let oil cool slightly. Mix the spices in a bowl; carefully whisk in 1 cup frying oil.

Step 11 – Poach the eggs
Fill a saucepan with enough water to submerge your eggs. Add salt and vinegar. Bring to a boil.  Reduce heat and poach the eggs for 2-3 mins.

Step 12 – Sauce the chicken
Drizzle or brush the fried chicken with the Nashville hot chicken sauce.

Step 13 – Plating
Stack fried chicken on biscuits and then gently place poached egg on top. Generously spoon over hollandaise sauce. Sprinkle over sliced pickles and dill.

Step 14 – Pair with your favorite Brunch drink
Pour a Blake’s Mimosa Lite Cider into a Champagne flute.

Serve and enjoy!