Chicken and Waffles Eggs Benedict

A southern twist on a classic brunch dish, this recipe combines crispy fried chicken and fluffy waffles with poached eggs and hollandaise sauce.

Ingredients - Serves 4

Marinate the chicken breasts in the buttermilk for at least 2 hours.
Heat the vegetable oil in a deep fryer or large pot to 375°F.
Dredge the chicken in the flour, shaking off any excess, then fry in the oil until golden brown and cooked through, about 10 minutes. Drain on paper towels.
While the chicken is frying, poach the eggs in a pot of simmering water until the whites are set but the yolks are still runny, about 4 minutes. Remove with a slotted spoon and drain on paper towels.
Toast the waffles until golden brown.
To assemble, place a waffle on each plate, top with a piece of fried chicken, then a poached egg, and finally drizzle with the hollandaise sauce. Season with salt and pepper to taste.