This Restaurant Gives Brunch a Punjabi Twist
Cheddar Fried Chicken and Waffle Eggs Benedict
- 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
- 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.