Fried Chicken Benedict

1. Put buttermilk, pickle juice and hot sauce in a large bowl, mix well and add chicken, submerge and let sit an hour up to overnight
2. When ready, heat oil to 365
3. Put flour, salt, pepper and seasonings in a bowl and mix well
4. Drizzle about 1/4 cup buttermilk randomly over the flour in the bowl
5. Remove chicken from buttermilk, shake off excess and and dredge in the flour, pressing to make sure it sticks - put on a sheet pan
6. Fry chicken about 4-ish minutes a side, or until 175-185 degrees, remove to a rack on a sheet pan, and season with kosher salt
7. Bring a medium pot of water to a gentle simmer and add the vinegar
8. Crack an egg in a small dish, swirl the water and slip the egg into the middle - cook about 3 minutes or until the white is firm and the yolk is set
9. To build, place biscuit halves on plates, top each with fried chicken, then a poached egg. Spoon over the hollandaise and finish with hot honey and chives
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Maple Hollandaise

1. Over a low flame, whisk the mayo and butter together until smooth
2. Add the lemon, Dijon, maple syrup & cayenne - stir until beautifully incorporated, keep warm