- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon sugar
- ½ teaspoon salt
- 1 tablespoon fresh thyme
- 1 stick cold butter
- 2 cups cold buttermilk, divided
- 4 boneless skinless chicken breasts
- 2 tablespoons creole seasoning, divided
- 2 tablespoons Sriracha
- 1 cup cornmeal
- 1 cup flour
- 2 tablespoons cornstarch
- 1 cup vegetable oil for frying
- 2 egg yolks
- 1 stick of butter melted
- 1 tablespoon lemon juice
- 1 tablespoon Sriracha
- 4 eggs
Soak the chicken in the buttermilk, 2 tablespoons of Sriracha and 1 tablespoon of creole seasoning for 6 hours to overnight.
To Make the Biscuits:
Preheat oven to 375°F. In a large bowl, combine the flour, baking soda, baking powder, sugar, salt and thyme. Cut in the butter until the mixture is crumbly. Slowly add the buttermilk (you may not use all of the buttermilk) until the dough starts to come together, mixing with a fork. Turn the dough onto a lightly floured surface and pat it into a square about 1½-inches thick. Cut it into four large biscuits. Brush the tops with additional buttermilk and bake them for about 20 minutes until they are fluffy.
To Bread the Chicken:
Combine the flour, cornmeal, cornstarch and 1 tablespoon of creole seasoning in a large sealable plastic bag. Take the chicken out of the buttermilk, letting the excess drip off. Dredge in the flour mixture until the chicken is evenly coated.
Heat the oil in a deep sauté pan until it is hot, about 350°F. Fry the chicken in the hot oil for about 8 minutes per side. Drain it on paper towels.
To Make the Hollandaise Sauce:
Place the egg yolks, lemon juice and Sriracha in a blender, pulsing to combine. With the blender on medium speed, slowly add the melted butter and blend until the sauce is thick and creamy. Season it with salt.
Fry the eggs in a skillet to your liking.
Cut each biscuit in half. Place one chicken breast on each of the bottom biscuit portions. Top the chicken with a fried egg, hollandaise and the top of the biscuit.