Ingredients

2 large chicken breasts (boneless and skinless)

1 cup buttermilk (can be substituted with milk)

1 teaspoon paprika (adds flavor and color)

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)

Maple syrup, to taste (for serving)

Powdered sugar (for garnish)

Fresh fruit such as strawberries or blueberries (optional)

Whipped cream (for serving, optional)

Instructions

Step 1: In a large bowl, combine buttermilk, paprika, garlic powder, onion powder, salt, and black pepper. Add the chicken breasts, making sure they are fully coated. Cover and refrigerate for at least one hour, or overnight for best results.

Step 2: In a shallow dish, whisk together eggs, milk, and vanilla extract until well combined to prepare the French toast batter.

Step 3: Heat a large skillet or griddle over medium heat and melt one tablespoon of butter. Dip each slice of bread into the egg mixture, coating both sides, then cook in the skillet until golden brown, about 2-3 minutes per side. Repeat with remaining bread, adding more butter as needed.

Step 4: Remove the marinated chicken from the buttermilk. Dredge each piece in flour, dip back into the buttermilk mixture, then coat with breadcrumbs.

Step 5: Heat oil in a separate skillet over medium-high heat. Fry the breaded chicken for 5-7 minutes per side, until golden brown and cooked through. Drain on paper towels to remove excess oil.

Step 6: To assemble, place one slice of French toast on a plate, add a piece of fried chicken on top, then cover with another slice of French toast.

Step 7: Drizzle the sandwich with maple syrup and garnish with powdered sugar. Add fresh fruit or whipped cream if desired.

Step 8: Serve immediately while hot and enjoy your delicious creation!

Tips & Variations

For extra crunch, use panko breadcrumbs instead of regular breadcrumbs.

Substitute the chicken breasts with thighs for juicier meat.

Add a pinch of cayenne pepper to the flour mixture for a spicy kick.

Use your favorite thick-cut bread like brioche or challah for the best texture and flavor.

Serve with a side of fresh fruit or a simple green salad to balance the richness.

Storage

Store leftover fried chicken and French toast separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken in a preheated oven at 350°F (175°C) for about 10 minutes to maintain crispiness. French toast can be reheated briefly in a skillet or toaster oven. Assemble the sandwich just before serving to keep the textures fresh.

FAQs

Can I use regular milk instead of buttermilk for marinating the chicken?

Yes, regular milk can be used as a substitute if you don’t have buttermilk. To mimic the tanginess, you can add a teaspoon of lemon juice or vinegar to the milk and let it sit for 5 minutes before using.

What bread types work best for this sandwich?

Thick-cut breads like challah or brioche are ideal because they’re sturdy enough to hold the sandwich together and have a rich, slightly sweet flavor that complements the fried chicken and maple syrup.