Another R&D item in the works is this Southern style fried chicken with eggs benedict. It's also served with a slice of shokupan bread that we cut up into 3 pieces.
The plating isn't finalise nor has this item made it onto the menu but like all good things, it takes time to perfect a recipe and how it's plated.
The chicken is Buttermilk brined overnight and it's then drenched in seasoned floor before going into the fryer at 170 degrees Celsius for 6-7 minutes.
The eggs we precook them in a sous vide bath for 1 hour at 63 degrees. It's then cooled down and put into the fridge for whenever an order comes in. When it does, the eggs are cracked into a pot of boiling water with vinegar and poached for 1 minute.
The sauce is a hollandaise but for this picture we ran out of hollandaise and used honey mustard instead. It looked so good for a picture and the consistency mimicked a hollandaise sauce. Haha.
A great tasting dish and the chicken being the star of the dish. Crispy on the outside and juicy and so flavorful on the inside because of the brine. Superb fried chicken!