In a bowl or ziplock bag, combine the chicken, buttermilk, and hot sauce. Allow to marinate in the fridge for at least 2 hours, ideally overnight.
Heat oil to 350°F.
Combine the flour, salt, and cayenne in a bowl for the dredge. Remove chicken from buttermilk, allowing excess to drip off and coat in the flour dredge.
Fry the chicken for 8-10 minutes until fully cooked through and golden brown.
While the chicken is cooking, add a splash of vinegar and a pinch of salt to a large pot of simmering water and poach the eggs for 3-4 minutes. (Tip: Crack each egg into a small dish or cup, then carefully pour the egg into the simmering water, being careful not to let it boil too rapidly. Use a slotted spoon to remove each egg as soon as it is finished.)
To make the hollandaise, add 3 egg yolks and lemon juice to a blender. Pulse to combine. Melt butter in small saucepan. Set blender to low and slowly add melted butter while it is running. Continue to blend until sauce is thick and frothy. Season with salt and pepper.
To build, split and toast the potato rolls and lightly butter. Place one piece of fried chicken on each half and top with a poached egg. Drizzle with the hollandaise sauce and sprinkle with paprika just before serving.
Recipe adapted from: http://thechefdan.com/fried-chicken-eggs-benedict