Chicken and Waffles Eggs Benedict

Ingredients

Chicken breasts

2, boneless and skinless

Buttermilk

1 cup

All-purpose flour

1 cup

Vegetable oil

for frying

Salt

to taste

Black pepper

to taste

Waffles

2, homemade or store-bought

Eggs

2, for poaching

Hollandaise sauce

1 cup

White vinegar

1 tablespoon (optional, for poaching)

Instructions

1. Begin by marinating the chicken breasts in buttermilk, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for maximum flavor and tenderness.
2. In a deep fryer or large pot, heat vegetable oil to 375°F (190°C).
3. After marinating, remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in flour, ensuring an even coating. Shake off any excess flour.
4. Carefully place the chicken in the hot oil and fry until golden brown and cooked through, approximately 10 minutes. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). Once done, drain on paper towels to remove excess oil.
5. While the chicken is frying, poach the eggs. Bring a pot of water to a gentle simmer and add a splash of vinegar (optional for better egg white hold). Crack each egg into a small bowl and gently slide it into the simmering water. Poach for about 4 minutes, or until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on paper towels.
6. Toast the waffles until they are golden brown and warm.
7. To assemble, place a waffle on each plate, top it with a piece of fried chicken, then gently place a poached egg on top. Finally, drizzle with hollandaise sauce and season with salt and pepper to taste.