Nashville Hot Chicken Eggs Benedict

Start with a warm pan and add a little bit of water.

Add 1 egg yolk to the pan and whisk it, heating it slightly.

Incorporate cold butter into the warm egg yolk while whisking.

Add a pinch of salt and continue whisking until thickened, resembling mayonnaise.

Set the hollandaise sauce aside and cover it to keep warm.

In a bowl, mix sour cream and milk as a substitute for buttermilk.

Add paprika, cayenne, onion powder, Aleppo pepper, and a good amount of salt to the mixture.

Use a milk frother to combine the ingredients well.

Slice the chicken breasts in half and pound them out for tenderness.

Tenderize the chicken with the back of a knife and season both sides with salt.

Let the chicken marinate in the mixture for about 30 minutes.

Prepare the dredge by mixing flour with the same seasonings used in the buttermilk mixture.

Coat the chicken in the flour mixture, pressing down to ensure a good coating.

Let the coated chicken sit for about 10 minutes to absorb moisture.

Prepare the Nashville hot glaze with the same spices, honey, brown sugar, salt, and frying oil.

Heat the oil to about 375°F and fry the chicken for about 5 minutes until golden brown.

After frying, mix some frying liquid with the spice mixture for the glaze.

Add a little pickle juice to the glaze and whisk it together.

Place the fried chicken on a tray and put it in the oven to keep warm.

In a pot, add apple cider vinegar and boiling water to poach the eggs.

Create a tornado spin in the water and gently add the eggs to poach them.

Toast the English muffin to prevent sogginess.

Heat the hollandaise sauce until steamy, adding a splash of water if too thick.

Remove the chicken from the oven and plate the dish starting with the toasted English muffin.

Add dill pickles, the glazed Nashville hot chicken, and a poached egg on top.

Generously drizzle hollandaise sauce over the top.

Equipment Needed

Spice Level:

Dietary

Allergens