Chicken and Waffles Benedict

1.Prepare the Fried Chicken: Slice chicken breasts into four thin cutlets. In a bowl, combine buttermilk and hot sauce. Submerge the chicken and refrigerate for at least 30 minutes, or up to 4 hours.

2.In a separate shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, thyme, salt, and pepper.

3.Heat the vegetable oil in a deep pot or Dutch oven to 175°C (350°F).

4.Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing firmly to ensure the coating adheres.

5.Carefully fry the chicken cutlets in batches for 5-7 minutes per side, until golden brown and cooked through (internal temperature of 74°C/165°F). Remove and drain on a wire rack set over paper towels. Keep warm.

6.Prepare the Waffles: In a large bowl, whisk together the flour, baking powder, salt, and sugar. In a separate bowl, whisk the milk, melted butter, and egg yolks.

7.Pour the wet ingredients into the dry ingredients and mix until just combined (do not overmix).

8.In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.

9.Cook the waffles according to your waffle iron manufacturer's instructions. Keep warm.

10.Prepare the Maple Hollandaise: In a heatproof bowl set over a pot of simmering water (double boiler), whisk the egg yolks, lemon juice, and salt until pale and slightly thickened.

11.Slowly drizzle the warm melted butter into the egg mixture while continuously whisking until the sauce emulsifies and thickens. Remove from heat and whisk in the maple syrup and cayenne pepper (if using). Keep warm, but do not reheat directly.

12.Poach the Eggs: Fill a medium saucepan with water and bring to a gentle simmer. Add the white vinegar. Crack each egg into a small ramekin first.

13.Create a gentle whirlpool in the simmering water and carefully slide one egg at a time into the center. Poach for 3-4 minutes for a runny yolk.

14.Assembly: Place one warm waffle on each plate. Top the waffle with a piece of crispy fried chicken. Place a poached egg atop the chicken.

15.Spoon a generous amount of the Maple Hollandaise over the poached egg, ensuring it coats the chicken and waffle. Garnish with fresh chopped chives and serve immediately with extra maple syrup on the side.