Ingredients
Scale
- 2 large eggs
- 1/2 cup whole milk (or almond milk for a lighter option)
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 4 slices thick-cut brioche or challah bread
- 2 boneless, skinless chicken breasts, pounded to even thickness
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
- 1 1/2 cups all-purpose flour
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
- 4 slices cheddar cheese (optional but highly recommended)
- Maple syrup, for drizzling
- Optional: lettuce, tomato slices, or pickles for added crunch
If you want to keep it gluten-free, swap the all-purpose flour for a gluten-free blend, and use gluten-free bread. For a dairy-free version, coconut or oat milk works wonderfully, and vegan cheese can be your go-to.
Instructions
- Start by marinating your chicken breasts in buttermilk with a pinch of salt and pepper. Cover and refrigerate for at least 1 hour, or overnight if you have the time. Mama Lou always said, “Good chicken takes time to soak in love,” and this step is key to juicy, flavorful meat.
- In a shallow bowl, whisk together the eggs, milk, sugar, and vanilla extract for your French toast batter. Set aside.
- In another bowl, combine the flour, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper. This spice mix is my nod to the bold flavors Mama Lou loved to infuse in her cooking.
- Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (or until a pinch of flour sizzles on contact).
- Remove the chicken from the buttermilk, letting excess drip off. Dredge each piece in the seasoned flour, pressing gently to coat well. For extra crispiness, dip the coated chicken back into the buttermilk, then again in the flour for a double layer.
- Carefully fry the chicken in batches, about 5-7 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F). Drain on a wire rack or paper towels to keep it crispy. I always remember Ouma’s tip here: “Don’t crowd the pan or you’ll steam the chicken instead of frying it!”
- While the chicken cooks, soak each slice of bread in the French toast batter for about 20 seconds per side, ensuring it’s soaked but not soggy.
- In a separate non-stick pan, melt a bit of butter over medium heat and cook the soaked bread until golden and slightly crisp on both sides, about 2-3 minutes per side.
- Assemble your sandwich: place a slice of French toast on a plate, add a fried chicken breast, top with cheddar cheese so it melts slightly from the residual heat, and finish with the second slice of French toast.
- Drizzle with warm maple syrup and add optional lettuce, tomato, or pickles for crunch and freshness.
- Serve immediately and savor each bite, knowing you’re sharing a little piece of my family’s heart with yours.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
