Indulge in the ultimate brunch experience with our copycat recipe of Hash House A Go Go’s Sage Fried Chicken Benedict. Crispy, golden-fried chicken nestled on a fluffy biscuit, topped with poached eggs, bacon, mozzarella, tomatoes, spinach and creamy chipotle hollandaise sauce. It’s a savory sensation that brings the iconic flavors of this beloved dish right to your kitchen table. Elevate your brunch game with this unforgettable culinary masterpiece!
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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.
Why You’ll Love Hash House A Go Go’s Sage Fried Chicken Benedict
Imagine the iconic Rried Chicken Eggs Benedict, a dish that perfectly marries comfort food with gourmet flavors, discovered first on the hit TV show Man vs. Food. It’s this unique blend of crispy fried chicken, velvety hollandaise sauce, and tender scrambled eggs to thank for its fame.
For those of us not lucky enough to visit Hash House A Go Go, the longing for this dish inspired me to create an unforgettable copycat recipe right at home.
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
For the fried chicken and bacon, store them in an airtight container in the fridge. The eggs should be scrambled fresh, but you can whisk the hollandaise sauce ingredients together and keep it covered in the fridge.
When you’re ready to enjoy again, simply reheat the chicken and bacon in the oven to keep them crispy, gently warm the hollandaise sauce over low heat, and poach fresh eggs. It’s like a gourmet brunch at home, any day of the week!
Frequently Asked Questions
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.
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.
Start with fresh eggs, bring your water to a gentle simmer, add a splash of vinegar, and create a vortex before gently dropping the eggs in. Cook for about three minutes for that perfect runny yolk.
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.
Final Thoughts
Conquering this ambitious fried chicken eggs benedict recipe filled me with joy and pride, bringing a piece of Hash House A Go Go’s culinary creativity into my kitchen. I invite you to share your experiences and variations!
Did you try this recipe? Make sure to give it a five star ⭐️⭐️⭐️⭐️⭐️ rating below!
Fried Chicken Benedict
Ingredients
Mashed Potatoes
- 1 Package Instant Mashed Potatoes (I used Idahoan)
- 1/3 Cup Milk, more if needed
- 1 1/2 Cups Water
- 4 Tablespoons Butter, softened
- 1 Ounce Cream Cheese, softened
- 3/4 Teaspoon Salt
- Black Pepper, to taste
Butttermilk Biscuits
- 1 1/2 Cups All-Purpose Flour
- 1 1/2 Tablespoons Sugar
- 2 Teaspoons Baking Powder
- 1/4 Teaspoon Salt
- 1/4 Teaspoon Cream of Tartar
- 1/2 Cup Cold Butter, cubed
- 1 Egg, beaten
- 1/2 Cup Buttermilk
Sage Fried Chicken
- 3/4 Cup Flour
- 1/2 Cup Corn Starch
- 1/4 Cup Crushed Corn Flakes or Panko Breadcrumbs
- 1/2 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
- 1/4 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.
Nutrition Information:
Yield: 4 Serving Size: 1 ServingAmount Per Serving: Calories: 1493Total Fat: 89gSaturated Fat: 43gTrans Fat: 2gUnsaturated Fat: 37gCholesterol: 481mgSodium: 2797mgCarbohydrates: 101gFiber: 7gSugar: 13gProtein: 73g
