Nashville hot fried chicken eggs Benedict

Put a little water and an egg yolk in a warm pan and whisk, letting the yolk warm slightly.

Once the yolk is warm to hot, add cold butter and keep whisking so it melts at the rate it emulsifies; raise the heat a little until the yolk is slightly frothy. Season with salt. If any spot starts to split, work that area.

When thick like mayonnaise, take off the heat and add lemon juice and a pinch of cayenne. Keep warm and covered.

For the marinade, combine sour cream and milk in place of buttermilk with paprika, cayenne, onion powder, Aleppo pepper and a good amount of salt; blend with a milk frother or blender. Add a little pickle juice.

Slice the chicken in half and pound it out; tap with the back of the knife to tenderize and give ridges for the breading.

Marinate about 30 minutes.

Season the flour with the same spices, a good amount of salt and a little pepper.

Press the chicken into the flour so the flour and marinade form a paste with little flakes. Rest in the flour about 10 minutes, then toss again for a final layer.

For the glaze, combine paprika, cayenne, onion powder, Aleppo pepper, honey, brown sugar and salt.

Fry the chicken at 375F for about five minutes until crispy and dark golden brown.

Whisk some of the hot frying oil and a tiny bit of pickle juice into the glaze spices. Coat the chicken, put on a tray and hold in the oven.

Poach the egg in boiling water with a little apple cider vinegar, stirred into a whirlpool. Toast the English muffin.

Reheat the hollandaise until hot and steamy, loosening with a splash of water.

Plate the toasted English muffin, a few dill pickles, the glazed chicken, the poached egg and a generous topping of hollandaise.