Fried Chicken Benedict Recipe - Poached Egg Recipes

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Fried Chicken Benedict Recipe

This Fried Chicken Benedict, a delicious twist on the classic Eggs Benedict, uses crispy, breaded chicken breasts instead of the traditional ham or bacon.

Ingredients

1 teaspoon salt
1 cup flour
Garnish with chopped parsley
1/4 teaspoon cayenne pepper
1 teaspoon dijon mustard
8 slices bacon (Canadian)
1 tbsp lemon juice
1 teaspoon paprika
1/2 cup mayonnaise
1 cup breadcrumbs (panko)
2 chicken breasts, boneless
1 teaspoon garlic powder
1 teaspoon pepper
8 eggs
1/2 cup milk
Season with salt and pepper to taste
2 eggs
Four english muffins

Time Needed

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Instructions

Preheat the oven to 375 degrees Fahrenheit.
Pound the chicken breasts until they are an even thickness.
Combine the flour, salt, pepper, garlic powder, and paprika in a shallow dish.
Whisk together the eggs and milk in a separate shallow dish.
Place the panko breadcrumbs in a third shallow dish.
Each chicken breast should be dipped in the flour mixture, then the egg mixture, and finally in the breadcrumbs.
In a frying pan over medium-high heat, heat some oil.
Fry the chicken for 3-4 minutes per side, or until golden brown.
Bake the chicken for 15-20 minutes, or until fully cooked, on a baking sheet.
Toast the English muffins and cook the Canadian bacon and eggs while the chicken bakes.
To make the hollandaise sauce, whisk together the mayonnaise, lemon juice, Dijon mustard, cayenne pepper, salt, and pepper in a small bowl.
To assemble, place one half of an English muffin on each plate, followed by a slice of Canadian bacon and a fried chicken breast.
Drizzle the hollandaise sauce over each chicken breast and top with a poached egg.
Serve immediately, garnished with chopped parsley.