Description
A unique fusion of crispy fried chicken and sweet French toast, perfect for brunch or any time of the day.
Ingredients
- 2 large chicken breasts (boneless and skinless)
- 1 cup buttermilk (can be substituted with milk)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 1 cup breadcrumbs
- 4 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 8 slices thick-cut bread (challah or brioche recommended)
- 2 tablespoons butter (for cooking the French toast)
- To taste: maple syrup (for serving), powdered sugar (for garnish), fresh fruit (such as strawberries or blueberries), whipped cream (for serving)
Instructions
- Marinate the chicken: Combine buttermilk, paprika, garlic powder, onion powder, salt, and black pepper in a bowl. Add the chicken breasts, ensuring they are well coated. Refrigerate for at least 2 hours, or overnight for best results.
- Prepare the French toast: In another bowl, whisk together eggs, milk, and vanilla extract. Soak each slice of bread in the egg mixture, allowing it to absorb the custard for a few seconds on each side.
- Prepare and cook the chicken: Remove the chicken from the marinade and let any excess liquid drip off. Dredge each piece in flour, then dip in the egg mixture, followed by a coating of breadcrumbs. In a large pan, heat oil over medium heat and carefully add the chicken. Cook until golden brown on both sides, about 5-7 minutes per side, until fully cooked.
- Assemble the sandwich: Cook the French toast slices in a separate skillet with butter until golden brown on both sides. Place a fried chicken breast between two slices of the French toast, adding your choice of maple syrup, powdered sugar, fresh fruit, or whipped cream.
- Serve: Slice the sandwich in half for ease and present it on a plate. Drizzle with maple syrup, dust with powdered sugar, and top with fresh fruit for a truly indulgent experience.
Notes
For an extra flavor layer, experiment with different spices in your chicken marinade. Consider adding cayenne for heat or thyme for freshness. Store leftovers for up to 3 days.
