French Toast Fried Chicken Sandwich
French Toast Fried Chicken Sandwich layers crispy buttermilk-brined chicken thighs between slices of golden brioche French toast, finished with warm maple syrup and a dusting of powdered sugar. It’s a sweet-and-savory breakfast that feels like a weekend treat but comes together with simple make-ahead steps.
Equipment
- Large bowl or zip-top bag
- Shallow dish
- Heavy skillet or Dutch oven
- Instant-read thermometer
- Wire rack
- Baking sheet
- Griddle or large nonstick skillet
- Wide shallow bowl
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 2 cups buttermilk
- 2 cups all-purpose flour
- 0.5 cup cornstarch
- 1 tsp salt
- 0.5 tsp black pepper
- neutral oil for frying (vegetable or canola)
- 8 slices thick-cut brioche bread (1 inch thick)
- 4 large eggs
- 1 cup heavy cream
- 1 tbsp maple syrup for custard
- pinch of salt
- 0.5 tsp vanilla extract optional
- butter for cooking
- 0.5 cup pure amber maple syrup, warmed for serving
- 1 tbsp powdered sugar for dusting
Instructions
- Place chicken thighs in a large bowl or zip-top bag. Pour buttermilk over chicken, seal, and refrigerate for at least 4 hours or overnight.
- In a shallow dish, whisk together flour, cornstarch, salt, and pepper.
- Remove chicken from buttermilk, letting excess drip off. Dredge each thigh in flour mixture, pressing firmly to coat. For extra crunch, dip back into buttermilk and dredge again.
- Heat about 1 inch of oil in a heavy skillet to 350°F. Fry chicken in batches, 4-5 minutes per side, until golden and internal temperature reaches 165°F. Transfer to a wire rack and keep warm.
- In a wide shallow bowl, whisk together eggs, heavy cream, 1 tablespoon maple syrup, a pinch of salt, and vanilla extract if using.
- Heat a griddle or large nonstick skillet over medium heat and melt a little butter. Dip each brioche slice into custard for about 20 seconds per side, letting excess drip off. Cook until golden brown, 2-3 minutes per side.
- Place a fried chicken thigh on one slice of French toast. Drizzle with warm maple syrup, dust with powdered sugar, and top with another slice of French toast. Serve immediately.
Notes
Storage: Store leftover fried chicken and French toast separately in airtight containers in the fridge for up to 3 days. Freeze cooked chicken thighs in a single layer, then transfer to a freezer bag for up to 1 month.
Reheating: Reheat chicken in a 375°F oven or air fryer until hot and crispy, about 8-10 minutes. French toast is best reheated in a toaster.
Best Tips: Let coated chicken rest on a wire rack for 10 minutes before frying to help the flour adhere. Use a thermometer to maintain oil temperature between 325°F and 350°F. Double-dip the chicken for extra crunch.
Variations: Add cayenne to the flour for a spicy version, or swap chicken breasts pounded to an even thickness. Use challah or Texas toast if brioche isn't available. Drizzle with hot honey instead of maple syrup for a sweet-heat twist.