Directions

• Flaky Buttermilk Biscuits:
• Preheat the oven to 400°F.
• In a medium bowl, whisk together the flour, baking powder, and salt.  Use a pastry blender or your fingers to cut the shortening and 4 tbsp butter into the flour, until the mixture is coarse and pebbly.  Using a fork, work in the buttermilk.  Turn out the dough onto a lightly floured work surface.  Gently knead the dough and pat into a rectangle about 1-inch thick.
• Lightly dust the surface of the dough with flour.  The dough should feel tacky, slightly wet and sticky to the touch, not dry.
• Using your hands or a pastry scraper, fold the dough in half, then gently roll out into a 1-inch-thick rectangle again.  Repeat this process twice, using a light hand with the rolling pin.  Use a sharp knife to cut the dough into 8 – 10 equal squares or circles, as you prefer.
• Place the biscuits on an uncreased baking sheet and bake for 25 – 30 minutes, until golden brown.  The last 2 minutes of baking, brush (or drizzle) the tops of the biscuits with the melted butter.
• Boudin Patties:
• Form boudin into 4 patties and place on a parchment-lined baking sheet. Cover and freeze until firm, 30 to 60 minutes.
• In a shallow dish, lightly whisk eggs with ½ cup water. In another shallow dish, place flour. Dredge each boudin patty in flour, coat with egg, and then dredge in flour again. Place each on a parchment-lined baking sheet, cover with plastic wrap, and freeze completely.
• In a large Dutch oven or stockpot, pour oil to a depth of 3 inches, and heat over medium heat until it reads 350°F on a candy or deep-fry thermometer. Thaw Boudin patties for about 10 minutes and then fry for 8 minutes. Transfer onto a paper towel–lined baking sheet to drain. Sprinkle lightly with salt. Repeat with remaining boudin patties.
• Fried Chicken Tenders:
• To marinate the chicken: In a large sealable, combine the chicken tenders with the remaining marinade ingredients. Seal the bag tightly and massage the chicken until it is evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate for at least 4 hours or up to 24 hours.
• To make the breading: In a large bowl, combine the flour, baking powder, salt, pepper, garlic powder, and paprika. Whisk until well blended, then add the buttermilk and stir with a fork until the mixture is evenly clumpy.
• Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken tenders from the marinade a few at a time and toss into the breading mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It’s a messy job: use one hand to remove the wet tenders from the bag and the other to toss in the breading.) Set breaded tenders on the prepared baking sheet.
• To fry the chicken: Line another baking sheet with a few layers of paper towels and set next to the stove. Add oil to a large, high-sided pot until the level reaches about 3/4-inch. Heat over medium-high heat until oil is shimmering (about 350°). (If a cube of bread sizzles when you drop it in, it’s ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until the second side is also golden, a few minutes more. Set the cooked tenders on the paper towel-lined baking sheet to drain. Fry remaining tenders in batches adjusting the heat as necessary (if the tenders are browning too fast, lower the heat). Serve hot.
• Hollandaise Sauce:
• In a small saucepan, melt butter over medium-high heat.  Remove from heat and keep warm (at about 150°F).  In a separate saute pan, add vinegar, wine, lemon juice and hot sauce.  Place over medium heat and reduce to approximately half volume.  Remove from heat and keep warm.
• In a stainless steel bowl, whisk egg yolks with vinegar mixture.  Place over double boiler and whisk constantly until egg mixture has doubled in volume and becomes smooth and creamy.  Do not allow mixture to overheat, as eggs will scramble. 
• Remove from heat and add melted butter in a slow steady stream, whisking constantly.  If sauce is too thick, add a few drops of warm water while whisking.  Season with salt, white pepper and additional lemon juice if necessary.
• This sauce is best served immediately.  If allowed to cool, butter will harden and it can’t be reheated.
• Assembly:
• Slice buttermilk biscuits in half and place on a plate. Poach an egg for each biscuit half. Place a boudin patty on each biscuit half. Place a chicken tender on top of the boudin patty. Top with poached egg, Hollandaise sauce and drizzle Steen’s Cane Syrup.