The Southern Benedict from Village Inn features a toasted biscuit topped with crispy fried chicken, two perfectly poached eggs, creamy sausage gravy, and a sprinkle of fresh chives, delivering a hearty and flavorful twist on a classic breakfast favorite.
Equipments
- Oven or toaster
- Deep fryer or frying pan
- Saucepan
- Slotted spoon
- Mixing bowls
- Whisk
- Ladle
- Chef’s knife
- Cutting board
- Plate for assembling
- Small spoon (for chives)
- Poaching pan or regular saucepan (for eggs)
Ingredients
- Buttermilk biscuits
- Boneless skinless chicken breasts
- All-purpose flour
- Cornstarch
- Salt
- Black pepper
- Paprika
- Garlic powder
- Onion powder
- Cayenne pepper
- Buttermilk
- Eggs
- Vegetable oil (for frying)
- Pork breakfast sausage
- Milk
- Butter
- All-purpose flour (for gravy)
- Fresh chives
- White vinegar (for poaching eggs)
Buttermilk biscuits provide the base and should be toasted to achieve the perfect texture for the Southern Benedict. Crispy fried chicken requires a coating mix of all-purpose flour, cornstarch, and a blend of spices including paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper for signature flavor. The creamy sausage gravy is made from cooked pork breakfast sausage combined with milk, butter, and all-purpose flour to create a rich texture. Poaching eggs with a splash of white vinegar helps maintain their shape and adds to the dish's authenticity. When making your own Southern Benedict from Village Inn copycat menu, focus on balancing each element's flavors and textures to replicate the hearty taste you love.
Instructions
- Preheat oven or toaster and bake biscuits according to package or recipe instructions.
- Slice chicken breasts into portions.
- In a mixing bowl, combine flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
- In another mixing bowl, whisk together buttermilk and eggs.
- Dredge chicken portions in buttermilk mixture, then coat in flour mixture.
- Heat vegetable oil in deep fryer or frying pan.
- Fry chicken until golden brown and cooked through; drain on paper towels.
- In a saucepan, cook pork breakfast sausage until browned; remove and set aside.
- In the same saucepan, melt butter and whisk in flour to form a roux.
- Gradually add milk while whisking to make creamy gravy.
- Stir cooked sausage into gravy; season with salt and pepper.
- Fill poaching pan or regular saucepan with water; bring to a gentle simmer.
- Add a splash of white vinegar to simmering water.
- Crack eggs individually into small bowls.
- Carefully slide eggs into simmering water and poach until whites are set and yolks are runny.
- Remove poached eggs with a slotted spoon.
- Slice baked biscuits in half and place on plate.
- Top each biscuit half with a piece of fried chicken.
- Place a poached egg on top of chicken.
- Ladle creamy sausage gravy over eggs and chicken.
- Finely chop fresh chives.
- Sprinkle chopped chives over assembled dish before serving.
Substitution
The Southern Benedict from Village Inn copycat menu can be adapted if you don't have buttermilk biscuits by using flaky, buttery biscuits or even toasted English muffins as a base. Your fried chicken can be pan-fried in a skillet instead of deep-fried if you prefer a lighter version while still maintaining a crispy texture. If poaching eggs feels tricky, you can soft-boil or fry eggs sunny-side up as an alternative. Should you run out of fresh chives, a sprinkle of finely chopped green onions or parsley can provide a similar fresh garnish. For the sausage gravy, substituting pork breakfast sausage with a plant-based sausage or ground turkey can cater to dietary preferences without compromising flavor.
Tips
Make sure the oil temperature is between 350degF and 375degF when frying chicken to achieve a crispy exterior without undercooking the meat. When poaching eggs, adding white vinegar helps the whites coagulate quickly, keeping the shape intact; avoid boiling water, as a gentle simmer produces the best results. Whisk the gravy constantly while adding milk to prevent lumps and achieve a smooth consistency. You should chop fresh chives finely just before serving to maintain their bright color and fresh flavor.
Nutritions
The Southern Benedict offers a balanced combination of protein from fried chicken, poached eggs, and pork sausage gravy, supplying essential amino acids for muscle repair and energy. Buttermilk biscuits provide carbohydrates and fats to fuel your morning, while the dish's spices like paprika and cayenne pepper can aid in metabolism. The inclusion of fresh chives adds a touch of antioxidants and vitamins A and C that support immune health. Your hearty breakfast delivers a rich blend of macronutrients and flavor, designed to keep you satisfied and energized.
Storage
Store leftover Southern Benedict components separately in airtight containers to maintain their texture and flavor. Keep the fried chicken and biscuits in the refrigerator for up to 3 days, reheating the chicken in an oven or toaster oven to retain crispiness while warming biscuits gently. Poached eggs and sausage gravy are best consumed fresh but can be refrigerated for up to 24 hours; reheat sausage gravy on the stove over low heat, stirring occasionally to prevent separation.
Variation or Alternatives
You can swap boneless skinless chicken breasts with buttermilk-marinated thighs for juicier, more flavorful fried chicken. Try baking the chicken instead of frying for a lighter version that retains crispiness by using panko breadcrumbs in the coating. For a vegetarian option, replace sausage gravy with a creamy mushroom or cashew gravy. If poaching eggs seems tricky, gently frying or soft-boiling eggs offers an easier alternative while maintaining a delicious runny yolk.
Allergies
Your Southern Benedict contains common allergens such as eggs, milk, and wheat found in the biscuits, egg poaching, sausage gravy, and fried chicken batter. The dish also includes pork sausage, which may be a concern for individuals with specific dietary restrictions or allergies. If you have sensitivities to any of these ingredients, it's important to check with Village Inn or prepare a modified version to avoid allergic reactions.
Why this recipe?
Southern Benedict from Village Inn restaurant is beloved for its perfectly poached eggs, savory sausage patties, and rich, creamy hollandaise sauce served atop a flaky biscuit. The balanced combination of textures and bold Southern flavors creates a satisfying breakfast experience that appeals to many. Making a copycat version allows You to enjoy this hearty dish any time, customizing ingredients to suit personal taste preferences while capturing the restaurant's signature taste. The dish's popularity signifies a well-crafted blend of comfort food elements that are both nostalgic and indulgent.