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Ben’s Canteen Fried Chicken Benedict

Bloody Bens was borne out of Ben’s Canteen. The Canteen was famous for Brunch and to complete the experience we needed to create a banging Bloody Mary which, after much experimentation, we absolutely nailed. The secret was the Spice Mix. Then customers started asking us to bottle it, and just before Christmas 2017, Bloody Bens was created.

Sadly the Canteen is no more, following the two years or so after the Brexit referendum, footfall began to reduce, spend went down and costs went up and up, so eventually, like so many other shops and restaurants, the business couldn’t carry on. However, the silver lining is that Bloody Bens continues!

The other day, we were going through the Canteen archives and came across some old recipes, so we thought we’d share them with you. Please note, these are chef specs rather than more precise home cooking notes, so bear that in mind, especially when you’re yearning for a bit more detail.

Here’s the Fried Chicken Benny, it was a bit of a gamble when this came onto the menu. Who the hell wanted Fried Chicken with Eggs for Breakfast? Ben thought about his hangovers and thought god yes, this with a banging Bloody Mary would be just what the doctor ordered. So, onto the Canteen menu it went and it was instantly one of the most popular dishes and over time, restaurants and cafes all over ended up with Fried Chicken on their Brunch menu and rightly so.

There’s a fair bit of prep to recreate this at home but it’ll be super rewarding, also you’ll have the secret to making the best Fried Chicken and be a big deal amongst your mates. And, actually, you’ll have the BC Hollandaise recipe too which is going to take your at home Brunches to the next level.

Ben’s Canteen Fried Chicken Benny with a Bloody Bens Bloody Mary, good time vibes. If you need some Bloody Mary Mix, you can order it here.

Ingredients

For this recipe you’re going to make a brine for the chicken and also an amazing flour to coat it in, as well as a Hollandaise.

Salt Brine

  • 1 litre Water
  • 200g Sugar
  • 100g Salt
  • Handful of Garlic Cloves
  • 6 Sprigs of Thyme
  • 2 Bay Leaf

Chicken Flour

  • 100g Semolina
  • 100g Plain Flour
  • 100g Rice Flour
  • 100g Cornflour
  • 2 tbs Turmeric
  • 2 tbs Chilli Flakes
  • 2tbs Ground Ginger
  • 2 tbs Ground Garlic Powder
  • 2 tbs Ground Cumin
  • 2 tbs Smoked Paprika
  • You will also need Buttermilk to dunk your chicken in which the flour will then stick to.

BC Hollandaise

  • Google ingredients for a Hollandaise and then you’ll need
  • 100g Ketchup
  • 40g Horseradish Sauce
  • 40g Frenchies American Mustard
  • 5g Tarragon
  • 2tbs Smoked Paprika

Fried Chicken Benny – One Portion

  • Sourdough Toast
  • 100g Chicken Thigh
  • 50mls Butter Milk
  • 100g BC Chicken Flour
  • 2 Poached Eggs
  • Optional: Garnish with Poppy Seeds and Chives

Method

Salt Brine

  • Add all the ingredients to a pan and bring to the boil.
  • Remove from heat and allow to cool.
  • Then place your chicken thighs in the brine for at least a couple of hours.

Chicken Flour

  • Mix all the ingredients together in a tray.
  • Coat chicken in flour, then dunk in Buttermilk and then back into flour.

BC Hollandaise

  • Create a classic Hollandiase base
  • Fold in the other ingredients

Chicken Time

  • Fry chicken for around 7 mins until crisp – check cooked all the way through.
  • Toast Sourdough
  • Place Fried Chicken on the Toast
  • Balance Poached Eggs on top
  • Slather BC Hollandaise all over, maybe have a little pot on the side too for extra dippage
  • Garnish with a sprinkle of Poppy Seeds and chopped Chives
  • Enjoy with a Bloody Bens Bloody Mary
  • When finished retire to a comfy chair or sofa

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