Fried chicken thigh Benedict with maple hollandaise

Mix buttermilk, dill pickle juice and hot sauce; add the chicken.

Put the thighs in the buttermilk mixture.

Mix the dredge: flour, salt and pepper, onion powder, garlic powder and smoked paprika.

Splash a little of the buttermilk mixture into the dredge to make craggy bits; dredge the chicken, coat well and shake off.

Cheater hollandaise: gently melt butter and mix in Kewpie (too-hot butter will split it), then lemon juice, a hint of Dijon, a hint of maple syrup and a pinch of cayenne. Rewarm gently when needed.

Fry the dredged thighs in hot oil about six minutes, to an internal 175 to 185; rack and salt.

Bring water just to a simmer, stir a vortex, lower the egg from its cup and release; poach about three minutes, drain, trim the nub and dry on paper towel.

Build on a refrigerator biscuit: chicken, poached egg, hollandaise, a little drizzle of hot honey and finely cut chives.