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 buttermilk, paprika, garlic powder, onion powder, salt, and black pepper. Add the chicken breasts and coat them fully. Cover and refrigerate for at least one hour, or overnight for best results.

Step 2: In a shallow dish, whisk together the eggs, milk, and vanilla extract until well combined.

Step 3: Heat a large skillet or griddle over medium heat and add one tablespoon of butter. Dip a slice of bread into the egg mixture, coating both sides, then cook in the skillet until golden brown, about 2-3 minutes per side. Repeat with remaining slices, adding more butter as needed.

Step 4: Remove the marinated chicken breasts from the buttermilk mixture. Dredge each breast in flour, dip back into the buttermilk, then coat with breadcrumbs.

Step 5: Heat oil in a separate skillet over medium-high heat. Fry the breaded chicken for 5-7 minutes per side, until golden brown and cooked through. Drain on paper towels.

Step 6: To assemble, place one piece of French toast on a plate, top with a fried chicken breast, then add another slice of French toast on top.

Step 7: Drizzle with maple syrup, garnish with powdered sugar, and add fresh fruit and whipped cream if desired. Serve hot and enjoy!

Tips & Variations

For extra crispy chicken, double dredge the chicken by repeating the flour and breadcrumb coating steps.

Substitute brioche or challah bread with thick-cut Texas toast for a different texture.

Add hot sauce to the buttermilk marinade for a spicy kick.

Use turkey bacon or a fried egg to add more layers to the sandwich.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk with regular milk, but adding a tablespoon of lemon juice or vinegar to the milk helps mimic the tangy flavor and improves tenderness.

Is this recipe suitable for meal prep?

It can be prepared ahead by cooking the chicken and French toast separately and storing them in the fridge. Assemble and add toppings just before eating to keep the sandwich fresh and crispy.