Description
A delightful combination of savory fried chicken and sweet, buttery French toast, perfect for brunch or any occasion.
Ingredients
Scale
- 2 large chicken breasts (boneless and skinless)
- 1 cup buttermilk (can substitute 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)
- Maple syrup (for serving)
- Powdered sugar (for garnish)
- Fresh fruit (such as strawberries or blueberries)
- Whipped cream (for serving)
Instructions
- Start by marinating your chicken breasts. In a bowl, mix the buttermilk with paprika, garlic powder, onion powder, salt, and black pepper. Submerge the chicken breasts in the mixture, ensuring they are well coated. Cover the bowl and refrigerate for at least one hour.
- While the chicken marinates, prepare your French toast mixture. In another bowl, whisk together the eggs, milk, and vanilla extract until thoroughly combined.
- Heat a skillet or griddle over medium heat and add butter. Once melted, dip each slice of bread into the egg mixture, coating both sides before placing it on the skillet. Cook until each side is golden brown and crispy, usually around 3-4 minutes per side.
- After the chicken has marinated, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and prepare your breading station with flour in one dish, beaten eggs in another, and breadcrumbs in a third.
- Dredge each chicken breast in flour, shaking off the excess, then dip into the beaten eggs, followed by a coat of breadcrumbs, pressing gently to adhere.
- Heat oil in a pan over medium heat and fry the breaded chicken until golden brown on each side, about 5-7 minutes per side. Transfer the cooked chicken to the baking sheet and finish cooking in the oven for an additional 10-15 minutes.
- Assemble your sandwich by layering a piece of French toast, followed by the crispy chicken, and topping it with another slice of French toast. Drizzle with maple syrup, dust with powdered sugar, and garnish with fresh fruit and whipped cream.
Notes
Use a meat thermometer to ensure chicken is cooked through. Experiment with different breads for varied flavors.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Frying and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 600
- Sugar: 12g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 200mg
Keywords: French toast, chicken sandwich, brunch, comfort food, breakfast