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  • 2 cup Buttermilk
  • 1-1/2 Tablespoon Hot Sauce
  • 2 teaspoon Salt (divided)
  • 1 teaspoon Black Pepper
  • 2 Chicken Breast 
  • 1 cup Flour
  • 1-1/2 teaspoon Cajun Seasoning (divided)
  • 1 teaspoon Rubbed Sage
  • 1 teaspoon Garlic Powder
  • 3 Egg Yolks
  • 2 Tablespoon Apple Cider Vinegar
  • 1/2 cup Butter, cold and cubed
  • Cheese Biscuits
  • 1/2 cup Pimento Cheese Spread
  • 8 Eggs, poached


Fried Chicken:

  1. In a large bowl, combine buttermilk, hot sauce, 1 teaspoon salt, and 1 teaspoon black pepper. Halve each chicken breast and pound to half inch thick. Place in buttermilk mixture and soak for 20 minutes.
  2. In a separate bowl, combine flour, 1 teaspoon Cajun Seasoning, 1 teaspoon Salt, sage, and garlic powder. 
  3. For each chicken piece: dredge in flour mixture, dip again in buttermilk mixture, and again in flour mixture. (Resulting in 2 trips to each the buttermilk and the flour for a thicker coating.)
  4.  Heat frying oil to 350°F. Fry each chicken piece 5 minutes per side. Place on a wire rack to drain off excess oil. Cover and keep warm. 

To make the Cajun Hollandaise Sauce: 

  1. Combine 3 egg yolks, 1/2 teaspoon Cajun Seasoning, apple cider vinegar, and a pinch of salt together in a double boiler. Whisk constantly. 
  2. Once the mixture feels like it is starting to thicken slightly, start adding cubed butter. Add 2-3 pieces at a time, whisking constantly, until the butter is fully combined before each new addition. Once the last of the butter is added and fully combined, remove from heat. 


  1. Split biscuits and top each with 1 tablespoon of pimento cheese. Place a piece of fried chicken across the biscuits.  Top with 2 poached eggs and cover in sauce. 
  2. Enjoy