Chicken & Waffles Benedict

How to make a Chicken and Waffles Benedict.

Ingredients: Serves 4

For the Waffles:

  • Enough waffle mix to make 4 4×4-inch Belgian waffles
  • 1/4 cup smoked cheddar cheese
  • 1 tablespoon chopped chives

For the Fried Chicken:

  • 1/2 cup buttermilk
  • 1 egg, slightly beaten
  • 1 cup flour
  • 2 teaspoons garlic salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon black pepper
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon poultry seasoning
  • 4 chicken cutlets


  • 4 poached eggs
  • Prepared hollandaise sauce
  • Chopped chives for garnish, if desired
  • Smoked paprika for garnish, if desired


  1. Make the waffles by grating the smoked cheddar on a Microplane grater, or on the finest holes available on your box grater.
  2. Prepare waffle mix according to package directions, then stir in the smoked cheddar and chives.
  3. When combined, pour into a preheated waffle maker.
  4. Close the lid and cook to desired doneness.
  5. Cook time will depend on your individual waffle maker.
  6. When waffles are finished, remove from the waffle maker and keep warm.
  7. Preheat the oil in your fryer to 375F.
  8. Combine the buttermilk and egg in a medium bowl, and set aside.
  9. Combine the flour, garlic salt, smoked paprika, black pepper, cayenne, and poultry seasoning in a gallon size Ziploc bag.
  10. Seal the bag shut then squish the flour around to mix all the dry ingredients evenly.
  11. Working with one chicken cutlet at a time, add one cutlet to the flour mixture, seal the bag, and shake to coat.
  12. Remove the chicken cutlet, then dip in the buttermilk mixture.
  13. Return the chicken cutlet to the flour mixture, seal the bag, and shake to coat for a second time.
  14. Remove the chicken cutlet right to the fry basket.
  15. Keep the basket elevated while you do the next chicken cutlet.
  16. When ready, lower the fry basket into the preheated oil and deep fry until it reaches a deep golden brown.
  17. Remove the chicken when done to a paper towel-lined plate to cool for a minute and dry.
  18. Keep warm.
  19. Prepare hollandaise sauce according to package directions and keep warm.
  20. Fill a 12-inch skillet with water and set over high heat.
  21. Bring to a boil, then reduce heat to medium, or to a heat that leaves the water at barely a simmer.
  22. Sprinkle some salt into the water so that the eggs don’t stick.
  23. When the water is at a steady barely-simmer, crack one egg into a small bowl, taking care not to break the yolks.
  24. Gently tip the bowl into the simmering water, allowing some of the water to seep into the bowl, and slip the egg out of the bowl and into the water.
  25. Repeat with another egg on the other side of the skillet.
  26. Simmer the eggs for 3-4 minutes, or until the egg whites are set.
  27. With a slotted spoon, scoop one egg at a time out of the water and pat dry with paper towels.
  28. Place each waffle on a plate.
  29. Top each waffle with a fried chicken cutlet.
  30. As you bring the poached eggs out of the water and pat them dry, gently place on top of each fried chicken cutlet.
  31. Then generously douse with hollandaise sauce, and top with chopped chives and smoked paprika, if desired.
  32. Serve and enjoy!
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