Treat yourself to the ultimate brunch with our copycat Hash House A Go Go’s Sage Fried Chicken Benedict! Crispy fried chicken on a soft biscuit, topped with poached eggs, bacon, mozzarella, spinach, tomatoes, and a creamy chipotle hollandaise. It’s the perfect savory combo that’ll take your brunch to the next level!
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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap "Jump to Recipe" at the top of the page.
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Why You'll Love Hash House A Go Go's Sage Fried Chicken Benedict
If you’re a fan of bold flavors and hearty brunches, you’re going to love this copycat recipe for Hash House A Go-Go’s Sage Fried Chicken Benedict. It’s the perfect blend of crispy fried chicken, a soft biscuit, and all the classic Benedict fixings—poached eggs, crispy bacon, mozzarella, and fresh spinach.
The real star, though, is the chipotle hollandaise sauce, which adds a creamy, smoky kick that takes this dish to a whole new level. Whether you’re treating yourself on the weekend or impressing guests, this dish is guaranteed to make your brunch unforgettable!
Fried Chicken Benedict Ingredients
*Ingredient amounts are located in the recipe card at the end of this post.
- Biscuit Ingredients: Flour, Sugar, Salt, Baking Powder, Cream of Tartar, Cold Butter, Honey, Egg, Buttermilk
- Mashed Potato Ingredients: Instant Mashed Potatoes, Milk, Water, Butter, Cream Cheese, Salt, Black Pepper
- Sage Fried Chicken Ingredients: Flour, Corn Starch, Crushed Corn Flakes, Seasoned Salt, Fresh Sage, Eggs, Chicken Breasts
- Chipotle Hollandaise Sauce Ingredients: Sour Cream, Mayonnaise, Chipotle Peppers in Adobo Sauce, Lemon Juice, Minced Garlic, Salt
- Eggs Benedict Components: Eggs, Bacon, Spinach, Tomato Slices, Mozzarella
How to Make Sage Fried Chicken Benedict
[Step 1] Mashed Potatoes: Boil the water and milk in a medium pan. Remove from heat and stir in the potato flakes. When fluffy, mix in the softened butter and cream cheese. Add more milk if needed. Season with salt and pepper.
[Step 2] Buttermilk Biscuits: Cut the cold butter into small cubes. Whisk the dry ingredients and cut the butter in using a pastry blender, fork, or food processor. In a separate bowl, whisk the buttermilk, egg, and honey together. Add the wet to the dry ingredients and stir until combined. Place the dough on a floured surface and knead. Cut the biscuits with a biscuit cutter or glass. Bake for 10-12 minutes at 450 degrees.
[Step 3] Sage Fried Chicken: Mix together the flour, cornstarch, cornflakes, seasoned salt, and sage. Whisk the eggs to make an egg wash and place in a shallow dish. Heat the oil to 360 degrees. Dip the chicken in the egg wash, then in the flour mixture. Fry for 6-7 minutes or until its cooked through. Drain on paper towels.
[Step 4] Bacon & Eggs: Fry the bacon on the stove by use this oven method. Scramble the eggs.
[Step 5] Creamy Chipotle Sauce: Combine the sour cream, mayonnaise, chipotle peppers, lime juice, garlic, and salt in a food processor or blender until smooth.
[Step 6] Assembly: Divide the mashed potatoes between four plates. Place a biscuit on top of the mashed potatoes. Add spinach and sliced tomatoes on top of each biscuit. Place a fried chicken breast on top of the tomatoes. Add two slices of bacon and scrambled eggs on top of the chicken. Top with two slices of mozzerella and drizzle creamy chipolte sauce on top. Garnish with a sprig rosemary, if desired.
How to Store Leftovers
To store leftover Sage Fried Chicken Benedict, carefully wrap the components separately: place the fried chicken in an airtight container and store the biscuit, poached eggs, and sauce separately to keep everything fresh.
When you're ready to reheat, warm the chicken in the oven at 375°F for about 10-12 minutes to keep it crispy. You can reheat the biscuit in the oven for a few minutes too, and gently warm the eggs and sauce in the microwave or on the stove, stirring occasionally. Reassemble the dish and enjoy a delicious, brunch-worthy meal all over again!
Frequently Asked Questions
- Can I use almond flour instead of all-purpose flour for a gluten-free version of the biscuits? Absolutely! Almond flour can be a great substitute. Keep in mind, the texture might be a bit different, but the taste will still be divine.
- Is there a way to make the hollandaise sauce dairy-free? Yes, you can use coconut cream instead of sour cream and a dairy-free butter substitute. The chipotle peppers and lemon juice will still give it that tangy kick.
- Can I prepare this dish in large batches for a brunch gathering? Absolutely! Prepare the components in advance and assemble just before serving. It’s a showstopper that’s definitely worth the effort. Remember, the fresher, the better when it comes to poached eggs and hollandaise sauce.
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Fried Chicken Benedict
Ingredients
Mashed Potatoes
- 1 Package Instant Mashed Potatoes I used Idahoan
- ⅓ Cup Milk more if needed
- 1 ½ Cups Water
- 4 Tablespoons Butter softened
- 1 Ounce Cream Cheese softened
- ¾ Teaspoon Salt
- Black Pepper to taste
Butttermilk Biscuits
- 1 ½ Cups All-Purpose Flour
- 1 ½ Tablespoons Sugar
- 2 Teaspoons Baking Powder
- ¼ Teaspoon Salt
- ¼ Teaspoon Cream of Tartar
- ½ Cup Cold Butter cubed
- 1 Egg beaten
- ½ Cup Buttermilk
Sage Fried Chicken
- ¾ Cup Flour
- ½ Cup Corn Starch
- ¼ Cup Crushed Corn Flakes or Panko Breadcrumbs
- ½ Tablespoon Seasoned Salt
- 1-2 Tablespoons Fresh Sage chopped
- 3 Eggs beaten
- 4 Chicken Breasts
- Oil for frying
Chipotle Hollandaise Sauce
- 1 Cup Sour Cream
- ¼ Cup Mayonnaise
- 2 Chipotle Peppers in Adobo Sauce
- 1 Tablespoon Lime Juice
- 1 Teaspoon Garlic minced
- Salt to taste
Eggs Benedict
- 2 Cups Spinach
- 1 Tomato sliced
- 8 Slices Mozzarella Cheese
Instructions
- Mashed Potatoes: Boil the water and milk in a medium pan. Remove from heat and stir in the potato flakes. When fluffy, mix in the softened butter and cream cheese. Add more milk if needed. Season with salt and pepper.
- Buttermilk Biscuits: Cut the cold butter into small cubes. Whisk the dry ingredients and cut the butter in using a pastry blender, fork, or food processor. In a separate bowl, whisk the buttermilk, egg, and honey together. Add the wet to the dry ingredients and stir until combined. Place the dough on a floured surface and knead. Cut the biscuits with a biscuit cutter or glass. Bake for 10-12 minutes at 450 degrees.
- Sage Fried Chicken: Mix together the flour, cornstarch, cornflakes, seasoned salt, and sage. Whisk the eggs to make an egg wash and place in a shallow dish. Heat the oil to 360 degrees. Dip the chicken in the egg wash, then in the flour mixture. Fry for 6-7 minutes or until its cooked through. Drain on paper towels.
- Bacon & Eggs: Fry the bacon on the stove by use this oven method. Scramble the eggs.
- Creamy Chipotle Sauce: Combine the sour cream, mayonnaise, chipotle peppers, lime juice, garlic, and salt in a food processor or blender until smooth.
- Assembly: Divide the mashed potatoes between four plates. Place a biscuit on top of the mashed potatoes. Add spinach and sliced tomatoes on top of each biscuit. Place a fried chicken breast on top of the tomatoes. Add two slices of bacon and scrambled eggs on top of the chicken. Top with two slices of mozzerella and drizzle creamy chipolte sauce on top. Garnish with a sprig rosemary, if desired.
