• Chicken thigh fillet 1.0 kg
  • White pepper, crushed 5.0 g
  • All purpose flour 250.0 g
  • Cornstarch 100.0 g
  • Oil, for deep frying

Mustard Hollandaise Sauce:

  • Water 250.0 ml
  • Whole grain mustard or Dijon mustard 80.0 g
  • Parsley, freshly chopped 5.0 g

To Assemble:

  • Eggs, poached 20.0 pc
  • Waffles, toasted 20.0 pc
  • Preferred side salad
  • Smoked paprika
  • Parsley, finely chopped
  1. Chicken:

    • Season chicken with Knorr Chicken Stock Powder and pepper. Let it stand for at least 20 minutes.
    • Heat oil to 350F.
    • Combine the flour and cornstarch. You may season this with your desired herbs or spice mix.
    • Dredge the chicken in the flour mixture.
    • Deep-fry the chicken until crispy and golden brown.
  2. Mustard Hollandaise Sauce:

    • Dilute Knorr Chicken Stock Powder in water.
    • Combine all the ingredients for the sauce in a pan.
    • Whisk well to combine and bring the sauce to a simmer.
    • Taste and adjust seasoning. Set aside until ready to use.
  3. To Assemble:

    • To assemble a plate, place 2 pieces of waffles on one side of the plate. Arrange the fried chicken and poached egg on top of the waffles and drizzle with the sauce.
    • Serve with your choice of side greens.