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

Whipped cream (for serving)

Instructions

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

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

Step 3: Heat a large skillet or griddle over medium heat and melt one tablespoon of butter. Dip a 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 slices, adding more butter as needed.

Step 4: Remove the marinated chicken from the buttermilk. Dredge each breast in flour, dip it back into the buttermilk, 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.

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

Step 7: Drizzle the sandwich with maple syrup and add powdered sugar, fresh fruit, and whipped cream if desired.

Step 8: Serve hot and enjoy your delicious creation!

Tips & Variations

For extra crunch, double dip the chicken by repeating the flour and buttermilk steps before the final breadcrumb coating.

Swap out the bread for gluten-free options if needed, making sure they are thick-cut for sturdy sandwiches.

Add a slice of cheese or some spicy mayo for an added flavor boost.

Use leftover rotisserie chicken if short on time, but lightly toast it before assembling.

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 350°F oven for 10-15 minutes to keep it crispy, and warm the French toast in a skillet or toaster before assembling. It’s best enjoyed fresh for optimal texture and flavor.

FAQs

Can I use regular milk instead of buttermilk for marinating?

Yes, regular milk can be used as a substitute, though buttermilk helps tenderize the chicken better and adds a subtle tangy flavor.