Fried Chicken And Waffle Eggs Via Thrillist/Food Steez, Turning Your Brunch Better!!

‘The folks over at Food Steez have really outdone themselves with this cheddar fried chicken and waffle eggs benedict. If juicy fried chicken on top of a warm, fluffy waffle, along with a poached egg and creamy hollandaise sauce doesn’t make you drool, you might want to get that checked out.’

Here’s How To Make It :

Fried Chicken & Waffles Eggs Benedict

Full recipe:

Posted by Thrillist on Sunday, 7 August 2016

In Words
Magic Ingredients

  • 2 eggs
  • 1 avocado
  • 4 slices sharp cheddar cheese
  • ½ cup butter, melted
  • 2 egg yolks
  • 2 tbsp. shredded sharp cheddar cheese
  • 1 tbsp. lemon Juice
  • 1 tbsp. water
  • salt and pepper to taste
  • 2 cups all-purpose flour
  • ¼ cup light-brown sugar
  • 1 tsp. baking soda
  • 2 tsp. freshly cracked black pepper
  • 3 large eggs, room temperature
  • 1 ½ tsp. baking powder
  • ½ tsp. salt
  • ⅓ cup unsalted butter, melted and cooled
  • 2 cups buttermilk, room temperature
  • 1 cup cheddar cheese, shredded
  • cooking spray, for waffle iron
    Fried Chicken:

  • 1 lb. chicken thighs
  • 1 tbsp. hot sauce
  • 1 ½ cups all-purpose flour
  • 1 ½ cups buttermilk
  • 1 tsp. salt
  • 1 tsp. cayenne pepper
  • 1 tsp. garlic powder
  • 1 tsp. black pepper
  • canola oil for frying

Instructions To Taste Ride

  • For the waffle: Preheat waffle iron. In a large bowl stir together the flour, brown sugar, baking soda, baking powder, salt and black pepper. Make a well in the center of the bowl and set aside.
  • Crack the eggs into a small bowl and whisk together. Pour into the center of the dry ingredients. Add the melted butter and buttermilk. Using a wooden spoon, stir the waffle batter until just combined. It should be sightly lumpy. If the batter appears to be too thick, add a splash of buttermilk and stir until pouring consistency is reached.
  • Fold in the shredded cheddar cheese. Lightly grease the waffle iron with cooking spray or melted butter. Pour in about ½ cup batter in each waffle cavity depending on the size of your waffle iron. Cook until the waffles are golden brown and crispy. We suggest about 4 to 6 minutes.
  • Place the cooked waffles on a cooling rack and let sit for a few minutes. Continue
  • cooking until all the batter is used up.
  • For the fried chicken: Place the chicken in a large bowl. Cover with buttermilk and add the hot sauce. Toss together until evenly mixed and all the chicken is submerged in the buttermilk. In a shallow dish combine the flour, salt, cayenne pepper, garlic powder, and black pepper. To coat the chicken, grab a piece from the buttermilk bowl, slightly drain off, and throw into the flour. Coat the chicken with flour on both sides.
  • Return to the buttermilk bowl (with the rest of the chicken) and coat both sides. Place the chicken back into the flour, once more, and coat both sides.
  • Lay the coated chicken on a rack placed over a baking sheet. Repeat in this process until all the chicken is coated. Allow the coated chicken to rest for at least 10 minutes, this will allow the fry to dry a bit and stick to the chicken. In the meantime, heat about 2 inches of oil in a heavy duty pan, such as a cast iron skillet. Once the oil is hot, fry the chicken in batches. Cook for about 5 minutes on the first side, turn over once golden brown and crispy, continue to cook for another 4 minutes on the other side. Drain the chicken and place on a separate rack set over a baking sheet.
  • Immediately place slice of cheddar cheese cheese on waffles to melt while they are hot.
  • For the Hollandaise: In medium bowl whisk together egg yolks, lemon juice and water until light yellow.
  • Set aside. In small saucepan melt butter.
  • Add 1 tablespoon of melted butter into egg yolk mixture, whisking constantly until all butter has been whisked in.
  • Pour all egg/butter/lemon mixture back into the sauce pan and over medium-low heat continue to whisk the hollandaise sauce until warmed through and thickened. In last minute, whisk in the white cheddar cheese and whisk until melted through.
  • Serve immediately. Season with salt and pepper if desired.
  • For the Poached egg: Heat a small pot with water just before boiling temperature. Add 2 tbsp. of vinegar to help keep yolk together. Before gently cracking egg into pot, stir bowl and create a small whirlpool. Crack egg in center of whirlpool and poach for 2-4 minutes depending on egg size.
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