Cajun Fried Chicken Breakfast

Ingredients

• 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
• 4 Cheese Biscuits
• 1/2 cup Pimento Cheese Spread
• 8 Eggs, poached

Directions

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. 

Assembly:

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