Description
A rich and indulgent sandwich that combines crispy buttermilk fried chicken with golden French toast for the ultimate sweet-and-savory meal.
Ingredients
- 2 boneless, skinless chicken breasts (about 500 g), halved
- 1 cup (240 ml) buttermilk
- 1 cup (125 g) all-purpose flour
- 1/2 cup (60 g) cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Vegetable oil for frying (about 500 ml)
- 4 thick slices brioche or sandwich bread
- 3 large eggs
- 1/2 cup (120 ml) milk
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 tablespoon butter
- 2 tablespoons maple syrup
- 2 tablespoons mayonnaise
- 1 tablespoon hot sauce (optional)
- 4 slices cheese (optional)
- Pickles (optional)
Instructions
- Marinate the chicken in buttermilk for at least 1 hour or overnight for best flavor and tenderness.
- In a bowl, mix the flour, cornstarch, salt, black pepper, paprika, garlic powder, and onion powder.
- Remove the chicken from the buttermilk and dredge each piece in the flour mixture, pressing firmly so the coating sticks well.
- Heat the vegetable oil in a deep pan to 175°C (350°F).
- Fry the chicken for 6 to 8 minutes, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
- In a shallow bowl, whisk together the eggs, milk, sugar, vanilla extract, and cinnamon.
- Dip each slice of bread into the egg mixture, coating both sides evenly.
- Melt the butter in a skillet over medium heat and cook the bread for 2 to 3 minutes per side until golden brown.
- Spread mayonnaise and hot sauce, if using, on one slice of French toast.
- Add the fried chicken, drizzle with maple syrup, and top with cheese or pickles if desired.
- Finish with the second slice of French toast and serve immediately.
Notes
- Marinating the chicken overnight gives the best flavor and tenderness.
- Brioche makes the sandwich richer, but regular sandwich bread can also be used.
- For extra heat, add more hot sauce or spicy seasoning to the flour mixture.
- The chicken can be made ahead and reheated in the oven or air fryer.
- French toast is best cooked fresh for the best texture.
- Do not assemble the sandwiches in advance, or they may become soggy.
- You can bake the chicken at 200°C for 20 to 25 minutes or air-fry it for a lighter version.
Nutrition
- Serving Size: 1 sandwich
- Calories: 980
- Sugar: 16 g
- Sodium: 1280 mg
- Fat: 49 g
- Saturated Fat: 14 g
- Unsaturated Fat: 31 g
- Trans Fat: 0.5 g
- Carbohydrates: 76 g
- Fiber: 3 g
- Protein: 54 g
- Cholesterol: 315 mg
