Crispy Buttermilk Fried Chicken Breakfast Bagels

This recipe comes to us from Chef Jeff Henderson

• Makes 2 serving

  INGREDIENTS

• 1 tablespoon unsalted butter, softened

• 1 teaspoon honey

• 1 whole chicken breast, boneless, skinless and cut in half horizontally

• 1 ½ tablespoons of creole seasoning

• 3 cups buttermilk

• 1  teaspoon of hot sauce

• 3 cups canola oil, for frying

• 1 cup flour

• 2 slices Colby cheese (or cheese of your choice)

• 1 tablespoon olive oil

• 2 whole eggs

• 2 Dave’s Killer Bread bagels, sliced

  Directions:

  Prepare honey butter:

  1) Add butter and honey to a medium bowl. Whip until well combined.

  
  Fry chicken:

  1) Season chicken with 1 tablespoon of creole seasoning. Add buttermilk and hot sauce to a medium bowl. Stir well to combine.

  2) Heat oil in large cast iron skillet or frying pan over medium high heat until temp reaches 350 degrees.

  3) Pour flour in a shallow baking dish and season with remaining creole seasoning; mix well.  Dredge chicken in buttermilk mixture and then into flour until evenly coated.

  4) Shake off excess flour and place in frying pan.  Repeat the process for the remaining piece.

  5) Fry for about 5 minutes on until both sides or until cooked through and golden brown.

  6) Remove chicken from pan and drain on a paper towel lined baking sheet. Top with cheese and set aside.
  
  

  Cook Eggs:

  1) Add olive oil to a medium nonstick skillet over medium heat. Crack 2 eggs in skillet and cook until whites are set.

  2) Break the yolks and flip eggs over and cook for 1 minute or until desired doneness.

  3) Using a spatula, remove eggs from pan and place each one on top of chicken breast.
  
  Assembly:

  1) Toast bagels and spread with honey butter.

  2) Place chicken and egg on bottom half of bagel, then top with other half.

  3) Serve immediately.