Go Back
–+ servings
Fried Chicken & Poached Egg on Brioche Toast

Fried Chicken & Poached Egg on Brioche Toast for Brunch Bliss

Enjoy the delightful combination of crispy fried chicken and a poached egg on buttery brioche toast, perfect for brunch.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Marinating Time 1 hour
Total Time 2 hours
Servings: 4 plates
Course: Breakfast
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Toast
  • 8 slices Brioche Could substitute with sourdough
For the Chicken
  • 4 pieces Chicken Thighs Can substitute with breasts
  • 2 cups Buttermilk Yogurt mixed with milk and vinegar works too
  • 1 cup All-Purpose Flour Gluten-free flour is a great alternative
  • 1 teaspoon Garlic Powder Fresh minced garlic can be used
  • 1 teaspoon Onion Powder Feel free to skip if you’re out
  • 1 teaspoon Smoked Paprika Regular paprika can be used but lacks unique flavor
  • 1/2 teaspoon Black Pepper
  • 1 teaspoon Salt
  • 1/2 teaspoon Cayenne Pepper Adjust for desired heat level
  • 2 cups Vegetable Oil Canola or peanut oil for flavor
For the Hollandaise Sauce
  • 3 large Egg Yolks Room temperature for best results
  • 1 tablespoon Lemon Juice Vinegar can be used as a substitute
  • 1/2 cup Unsalted Butter Helps control seasoning
  • 1 teaspoon Chipotle Chili Powder Switch for a milder chili powder if preferred
For the Poached Eggs
  • 4 large Eggs Free-range for better flavor
  • 1 tablespoon White Vinegar Aids in coagulating egg whites
For Garnish
  • 1/4 cup Fresh Parsley Can be substituted with chives or cilantro

Equipment

  • large bowl
  • Mixing bowl
  • Deep Skillet
  • Heatproof bowl
  • Pot
  • Slotted spoon
  • Toaster

Method
 

Preparation
  1. In a large bowl, immerse the chicken thighs in buttermilk, cover, and refrigerate for at least 1 hour or overnight.
  2. In a mixing bowl, whisk together flour, garlic powder, onion powder, smoked paprika, black pepper, salt, and cayenne.
  3. Remove chicken from buttermilk and coat in the seasoned flour mixture.
  4. Heat vegetable oil in a deep skillet over medium heat to about 350°F (175°C). Fry chicken for about 5 minutes per side until golden brown.
  5. For hollandaise, whisk egg yolks and lemon juice in a double boiler until thickened, then gradually add melted butter until smooth.
  6. Toast brioche slices until golden brown.
  7. Bring water to a simmer, add vinegar, crack eggs into cups, and poach for 3-4 minutes.
  8. Assemble by layering toasted brioche with fried chicken and poached eggs, drizzled with hollandaise.
  9. Garnish with chopped parsley and serve immediately.

Nutrition

Serving: 1plateCalories: 650kcalCarbohydrates: 45gProtein: 35gFat: 35gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 300mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 800IUVitamin C: 5mgCalcium: 150mgIron: 3mg

Notes

For best results, marinate chicken overnight, maintain oil temperature, and use fresh eggs for poaching.

Tried this recipe?

Let us know how it was!