Description
A playful brunch hybrid combining buttermilk-fried chicken with sweet French toast brioche, drizzled with maple syrup for a comforting meal.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 1 cup buttermilk
- 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 (panko for extra crunch)
- 4 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 8 slices thick-cut bread (challah or brioche recommended)
- 2 tablespoons butter
- Maple syrup (to taste)
- Powdered sugar (for garnish)
- Fresh fruit (optional)
Instructions
- Marinate the chicken in buttermilk mixed with spices for at least 1 hour.
- Prepare the French toast batter by whisking together eggs, milk, vanilla, and salt.
- Cook the French toast in butter until golden brown on both sides.
- Set up a dredging station for the chicken with flour, beaten eggs, and breadcrumbs.
- Fry the chicken in hot oil until golden and cooked through, then let it rest.
- Assemble the sandwich with French toast, fried chicken, and desired toppings such as powdered sugar and maple syrup.
Notes
For a savory twist, skip the powdered sugar and serve with slaw. Use gluten-free flour for a GF option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 210mg
Keywords: brunch, fried chicken, French toast, breakfast sandwich, comfort food