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Ultimate French Toast Fried Chicken Sandwich Recipe

Close-up of a stacked french toast fried chicken sandwich, cut in half, drizzled generously with syrup.
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Make this indulgent, sweet and savory French Toast Fried Chicken Sandwich. This recipe combines crispy buttermilk fried chicken with thick, fluffy French toast for the best brunch sandwich.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts, halved horizontally
  • 1 cup buttermilk
  • 1 teaspoon hot sauce
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Vegetable oil for frying
  • 4 thick slices brioche or challah bread
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 2 tablespoons butter
  • 4 tablespoons maple syrup, warmed
  • Optional: Powdered sugar for dusting

Instructions

  1. Prepare the chicken: Place chicken halves in a bowl and cover with buttermilk and hot sauce. Marinate in the refrigerator for at least 1 hour, or up to 4 hours.
  2. Mix dry dredge: In a shallow dish, whisk together flour, cornstarch, salt, pepper, paprika, and garlic powder.
  3. Dredge chicken: Remove chicken from buttermilk, letting excess drip off. Press chicken firmly into the flour mixture, coating completely. Set aside on a wire rack.
  4. Heat oil: Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 2 inches. Heat oil to 350°F (175°C).
  5. Fry chicken: Carefully place chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry for 6-8 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C). Remove chicken and drain on a clean wire rack lined with paper towels.
  6. Prepare French toast batter: In a shallow dish, whisk together eggs, milk, vanilla extract, and cinnamon.
  7. Make French toast: Melt butter in a large skillet over medium heat. Dip each slice of bread into the batter, coating both sides quickly. Cook on the skillet for 3-4 minutes per side, until golden brown and cooked through.
  8. Assemble the sandwich: Place one slice of French toast on your work surface. Top with one piece of fried chicken. Drizzle generously with warm maple syrup. Place the second slice of French toast on top.
  9. Serve immediately, optionally dusting with powdered sugar. This is a gourmet fried chicken sandwich experience.

Notes

  • For extra crispiness, double dredge the chicken: dip coated chicken back into the buttermilk, then back into the flour mixture.
  • Use thick-cut bread like brioche for the best texture to hold up against the chicken.
  • Adjust the hot sauce in the marinade for a sweet heat chicken sandwich flavor profile.
  • Serve with a side of spicy aioli for dipping if you prefer a savory french toast breakfast element.

Nutrition

Find it online: https://kitchenuser.net/french-toast-fried-chicken-sandwich-recipe/