Description
A delightful combination of savory fried chicken and sweet French toast, perfect for brunch or lunch.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (or thighs for more flavor)
- 1 cup buttermilk (or almond milk + vinegar for a dairy-free option)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 4 slices of thick bread (Brioche or Texas toast recommended)
- 2 large eggs
- 1/2 cup milk (or a plant-based alternative)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon (optional)
- Butter or oil for frying
- Maple syrup (for sweetness)
- Coleslaw or lettuce (for crunch)
- Sliced tomatoes (for freshness)
- Avocado slices (for creaminess)
Instructions
- Combine the buttermilk, garlic powder, onion powder, paprika, salt, and pepper in a bowl.
- Add the chicken breasts, ensuring they are fully submerged in the marinade. Cover and refrigerate for at least 30 minutes.
- Whisk together the eggs, milk, vanilla extract, and cinnamon in a shallow dish.
- Heat a skillet over medium heat and add a tablespoon of butter or oil.
- Remove the chicken from the marinade and let excess drip off.
- Cook chicken for about 6-7 minutes per side, until golden brown and cooked through.
- Dip each slice of bread into the egg mixture.
- Place soaked bread in the skillet and cook for 2-3 minutes per side until golden brown.
- Assemble the sandwich with a slice of French toast, chicken, coleslaw, tomatoes, and avocado, drizzling with maple syrup.
- Cut the sandwich in half and serve warm with extra syrup on the side.
Notes
Store leftover components separately in airtight containers. Chicken lasts up to 3 days in the fridge.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 10g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 150mg