- 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
- 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.
- In a separate bowl, combine flour, 1 teaspoon Cajun Seasoning, 1 teaspoon Salt, sage, and garlic powder.
- 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.)
- 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:
- Combine 3 egg yolks, 1/2 teaspoon Cajun Seasoning, apple cider vinegar, and a pinch of salt together in a double boiler. Whisk constantly.
- 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.
- 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.