Description
A delightful combination of savory fried chicken and sweet French toast, perfect for brunch or gatherings.
Ingredients
Scale
- 2 large chicken breasts (boneless and skinless)
- 1 cup buttermilk (or milk as a substitute)
- 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)
- 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 large bowl. Add the chicken breasts, ensuring they are completely submerged. Cover and refrigerate for at least one hour.
- Prepare the French toast: In a bowl, whisk together the eggs, milk, and vanilla extract. Set aside. Heat a large skillet or frying pan over medium heat.
- Set up a dredging station with flour, egg mixture, and breadcrumbs. Remove chicken from the marinade, dredge in flour, dip into the egg mixture, and then coat with breadcrumbs.
- Cook the chicken: In the skillet, add enough oil to cover the bottom and heat until shimmering. Fry the chicken breasts until golden brown, about 5-7 minutes on each side, until they reach an internal temperature of 165°F.
- Prepare the French toast: In the same pan (wiping clean if necessary), melt the butter. Dip slices of bread into the egg mixture, soaking on both sides. Cook until golden brown on each side.
- Assemble the sandwich: Place a piece of French toast on a plate, top with fried chicken, and finish with another slice of French toast. Drizzle with syrup, add fresh fruit, and sprinkle with powdered sugar. Serve with whipped cream if desired.
Notes
For extra flavor, mix spices into the breadcrumbs. Can be made lighter by baking the chicken.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 650
- Sugar: 12g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 300mg
Keywords: French toast, fried chicken, brunch, sandwich, sweet, savory