Difficulty Hard
Cook Time 1 hr+
Heat None
Components 8 components
Sunday brunch meets fried chicken — rich, buttery hollandaise sauce drizzled over crispy chicken with a runny egg on top and thick-cut Canadian bacon. A lemon herb slaw adds brightness, a Canadian bacon jam and a chive hollandaise goat cheese spread hold the bottom bun, and everything gets that luxurious brunch-in-a-sandwich treatment. Break the yolk and let it run.
✨ AI Summary Step-by-Step Cooking Guide Ingredients Chicken & Batter 6-8 oz boneless skinless chicken breast1 cup buttermilk1 large egg1 tablespoon hot sauce1 cup all-purpose flour1/4 cup cornstarch1 teaspoon baking powder1 teaspoon salt1/2 teaspoon black pepper1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon paprikafor frying (about 2-3 cups) vegetable oilHollandaise Sauce 1/2 cup butter2 large egg yolks1 1/2 tsp fresh lemon juice1/4 tsp Dijon mustard1/8 tsp saltpinch cayenne pepper1 tbsp waterLemon Herb Slaw 1/2 cup romaine lettuce (chopped)1 small Roma tomato (diced)1 tsp chives (chopped)1/2 tsp fresh dill (chopped)[object Object] DressingCanadian Bacon Jam 2 slices thick-cut bacon (diced)2 slices Canadian bacon (diced)1 shallot shallots (minced)1/2 tsp Dijon mustard1 tbsp brown sugar1 tbsp apple cider vinegar1/4 tsp fresh thyme leaves2 tbsp waterChive Hollandaise Goat Cheese Spread 1 tbsp cream cheese (softened)2 tbsp goat cheese (softened)1 tsp hollandaise sauce1 tsp chives (finely chopped)1/4 tsp lemon zestto taste pinch of saltPoached Egg 1 large egg1 tbsp white vinegar (for poaching water)pinch saltpinch black pepperCanadian Bacon 2-3 slices Canadian bacon slices1 tsp butter (for pan frying)Toppings & Assembly Lemon Herb Slaw Canadian Bacon Jam (spread on bottom bun) Chive Hollandaise Goat Cheese Spread (spread on bottom bun) Hollandaise Sauce (drizzled over chicken) Swiss cheese (melted over chicken) Canadian bacon (on chicken) Hash brown patty (on chicken) Poached egg (on top, runny yolk) Fried tomatoes Fresh chives Fried Tomatoes 1 tomato Roma tomato (sliced 1/4 inch thick)2 tbsp all-purpose flour1 tbsp cornstarchpinch saltpinch black pepperas needed beef tallow or lard (for frying)Hash Brown Patty 1/2 cup shredded russet potato1 tbsp onion (minced)1/8 tsp saltpinch black pepper1 tbsp butter (for frying)Directions 1 Combine 1/2 cup buttermilk and 1 egg in a bowl and whisk until smooth. Set aside wet batter. 2 In another bowl, whisk together all dry batter ingredients. Set aside dry batter. 3 Pat 6-8 oz chicken breasts dry with paper towels. 4 Dip chicken into wet batter, coating completely, then dredge in dry batter, shaking off excess. 5 Heat 2 cups beef tallow or lard to 350°F in a heavy-bottomed pot or Dutch oven. 6 Carefully place breaded chicken into hot fat and fry for 8-10 minutes until golden brown and internal temperature reaches 165°F. 7 Remove chicken and drain on paper towels. 8 Toast the bottom and top of the bun until lightly golden. 9 Spread condiments and spreads on the bottom bun. 10 Layer toppings as indicated. 11 Place the fried chicken on the prepared bun. 12 Add all remaining toppings. 13 Close with top bun and serve immediately while the chicken is hot.
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