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A close-up side view of the French Toast Fried Chicken Sandwich, highlighting the craggy, golden-fried texture of the chicken breast.

The Ultimate French Toast Fried Chicken Sandwich Recipe

The ultimate French Toast Fried Chicken Sandwich, featuring an ultra-crispy, craggy buttermilk fried chicken fillet drizzled with maple syrup and served between two slices of golden-brown, custardy French toast. A decadent sweet and savory masterpiece.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 2 sandwiches
Course: Breakfast, Brunch, Dinner, Lunch
Cuisine: American
Calories: 1250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 8-ounce (225g) boneless, skinless chicken breasts, pounded to 1/2-inch thickness
  • 1.5 cups (360ml) buttermilk
  • 2 cups (250g) all-purpose flour
  • 0.25 cup (30g) cornstarch
  • 2 tsp smoked paprika
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp black pepper
  • 1 tbsp fine sea salt, plus more for marinade
  • 1 tsp baking powder
  • 4 cups (960ml) neutral oil, for frying
  • 4 1-inch (2.5cm) thick slices of brioche or challah bread
  • 2 large eggs
  • 0.5 cup (120ml) whole milk or heavy cream
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 2 tbsp unsalted butter
  • Pure maple syrup, for drizzling
  • Powdered sugar, for dusting

Equipment

  • 1 Large heavy-bottomed skillet or Dutch oven
  • 1 Kitchen thermometer
  • 3 Shallow Dishes
  • 1 Wire Cooling Rack

Method
 

Crafting the Ultra-Crispy Buttermilk Fried Chicken
  1. Pound chicken breasts to a uniform 1/2-inch thickness. In a shallow dish, whisk together buttermilk and 1 tsp of salt. Submerge the chicken and marinate for at least 30 minutes.
  2. In another dish, whisk together flour, cornstarch, baking powder, and all seasonings. Heat 1 inch of oil in a heavy-bottomed skillet to 350°F (175°C).
  3. Remove chicken from buttermilk, dredge in flour, dip back in buttermilk, then dredge in flour again. Fry for 4-6 minutes per side until golden brown and cooked through (165°F). Transfer to a wire rack.
The Secret to Fluffy, Golden-Brown French Toast
  1. Whisk eggs, milk, cinnamon, and nutmeg. Briefly dip each slice of bread into the custard for 15-20 seconds per side.
  2. Melt butter in a skillet over medium heat. Cook the soaked bread for 2-3 minutes per side, until golden-brown with caramelized edges.
The Grand Assembly
  1. Place a crispy chicken fillet on one slice of French toast. Drizzle generously with maple syrup. Top with the second slice of French toast and dust with powdered sugar. Serve immediately.

Notes

Don't Crowd the Pan: Fry chicken in batches to maintain oil temperature for maximum crispiness.
Use Day-Old Bread: Slightly stale brioche or challah absorbs the custard better without getting soggy.
Monitor Your Oil Temperature: Use a thermometer to keep the oil at a steady 350°F (175°C) for perfect results.
Press the Flour: Firmly press the flour onto the chicken to ensure the craggy crust adheres during frying.