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 the buttermilk, paprika, garlic powder, onion powder, salt, and black pepper. Add the chicken breasts and make sure they are fully coated. Cover and refrigerate for at least one hour or overnight for best flavor and tenderness.

Step 2: In a shallow dish, whisk together the eggs, milk, and vanilla extract until smooth and combined. Heat a large skillet or griddle over medium heat and melt one tablespoon of butter.

Step 3: Dip each slice of bread into the egg mixture, coating both sides well. Place the bread in the hot skillet and cook for 2-3 minutes on each side until golden brown. Repeat with remaining slices, adding more butter as needed.

Step 4: Remove the marinated chicken from the buttermilk. Dredge each chicken breast in flour, then dip it back into the buttermilk, and finally coat it evenly with breadcrumbs.

Step 5: Heat oil in a separate skillet over medium-high heat. Fry the breaded chicken breasts 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. Top with a piece of fried chicken, then add another slice of French toast on top.

Step 7: Drizzle the sandwich with maple syrup and garnish with powdered sugar. Add fresh fruit or whipped cream if desired. Serve immediately while hot and enjoy!

Tips & Variations

For extra crispiness, double-dip the chicken in buttermilk and breadcrumbs.

Try using brioche bread for a richer, buttery flavor in the French toast.

Spice up the chicken marinade with a pinch of cayenne pepper for heat.

Serve with a side of fresh fruit or a simple green salad to lighten the meal.

Use gluten-free bread and flour substitutes if you need a gluten-free version.

Storage

Store leftover fried chicken and French toast slices separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken in a 350°F oven for about 10 minutes to maintain crispiness, and warm the French toast in a skillet or toaster oven. Assemble the sandwich fresh before serving.

FAQs

Can I use regular milk instead of buttermilk?

Yes, regular milk can be used as a substitute for buttermilk. To mimic buttermilk’s acidity, add a teaspoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes before using.

What type of bread works best for this sandwich?

Thick-cut bread like challah or brioche is ideal as it holds up well when soaked in the egg mixture and adds a rich, buttery flavor. Avoid thin or soft sandwich bread as it may become soggy.