Fried Chicken French Toast Sandwich with Maple Syrup
By Liam Carter
Prep
20 min
Cook
25 min
Total
45 min
Servings
4
Level
Medium
For a brunch dish, soak chicken in buttermilk for 30 minutes before cooking it, and cook the French toast while the chicken rests. Assemble the sandwiches by adding fried chicken on top of cinnamon French toast and a drizzle of maple syrup that will run into the layers when the sandwich is cut.
I press the flour mixture onto the chicken breast pieces to coat them well. I set the chicken breasts coated with flour mixture on a rack to let them sit while I heat the oil and set them on the same rack to drain after cooking in the oil. Pressing the chicken breasts onto the flour mixture helps it adhere. I don't skip this step when I'm making all four sandwiches.
I prepare both chicken and French toast in two large skillets. In just a few minutes, the French toast gets buttered-pan edges as the chicken cooks. Once the chicken is cooked, the French toast can be assembled.
At the table, I provide hot maple syrup and powdered sugar as toppings for the sandwich. I probably provide powdered sugar. Fresh fruit salad is a side dish. Home fries and a tossed green salad with vinaigrette are other side dishes.
What makes this special
- Two skillets can be used to make four sandwiches at the same time, saving time by not having to wait for one part to finish before starting another.
- Four chicken breasts and eight pieces of bread make four sandwiches.
- A wire rack is used to hold breaded chicken before frying and after frying to allow excess oil to drain.
- The French toast can be cooked at the same time as the chicken drains. This will let you serve the last batch of French toast right away.
- You can precook the chicken and warm it before assembling the sandwiches.
Ingredients
- •4 boneless, skinless chicken breasts (pounded to 1/2-inch thickness)
- •1 cup buttermilk
- •1 ½ cups all-purpose flour
- •½ cup cornstarch
- •1 tsp paprika
- •1 tsp garlic powder
- •1 tsp onion powder
- •1 tsp salt
- •½ tsp black pepper
- •2 cups vegetable oil (for frying)
- •8 slices thick-cut brioche bread
- •4 large eggs
- •½ cup milk
- •1 tsp ground cinnamon
- •¼ tsp ground nutmeg
- •1 tsp vanilla extract
- •2 tbsp butter (for cooking)
- •maple syrup (warm, for serving)
- •powdered sugar (optional, for serving)
Instructions
- 1
Place the pounded chicken breasts in a shallow dish with the buttermilk and marinate for at least 30 minutes.
- 2
Whisk the flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper together in a separate shallow dish.
- 3
Lift the chicken from the buttermilk and let the excess drip off, then dredge it thoroughly in the flour mixture, pressing the coating on. Set the coated chicken on a wire rack.
- 4
Heat the vegetable oil in a large skillet over medium-high heat to 350°F (175°C). Fry the chicken for 4-6 minutes per side until golden brown and cooked through, then transfer it to a wire rack to drain.
- 5
Whisk the eggs, milk, cinnamon, nutmeg, and vanilla extract together in a shallow bowl.
- 6
Melt the butter in another large skillet over medium heat. Dip each slice of brioche in the egg mixture for 20-30 seconds per side.
- 7
Cook the French toast for 2-3 minutes per side until golden brown. Repeat with all the bread slices.
- 8
Place one piece of fried chicken between two slices of French toast. Drizzle with warm maple syrup and serve immediately.
FAQ
Nutrition (per serving)
Calories
850
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