NASHVILLE HOT CHICKEN EGGS BENEDICT

Nashville Hot chicken on top of a warm, fluffy buttermilk biscuit, along with a poached egg and hot sauce hollandaise sauce is bound to make just about anyone drool. This fried chicken is juicy, tender, tangy and spicy all in one. Follow along to create this explosion of flavors!

INGREDIENTS:

Breaded Chicken Ingredients:

  • 1lb chicken tenderloins
  • 2 cups buttermilk (or enough to cover chicken in bowl)
  • 2-1/2 cups of flour
  • 2 tsp salt
  • 1 tsp pepper
  • 1/2 tsp cayenne

Hollandaise Sauce ingredients:

  • 2 egg yolks
  • 1 Tbsp cream
  • 1/4 tsp sugar
  • 1/2 stick unsalted butter
  • 1/2 tsp kosher salt
  • 2 tsp freshly squeezed lemon juice
  • 1/8 tsp cayenne pepper
  • 2 tsp hot sauce

Nashville Hot Chicken Sauce ingredients:

  • 3 Tbsp cayenne pepper
  • 2 Tbsp dark brown sugar
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 cup frying oil

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!

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