French Toast Fried Chicken Sandwich with Maple Syrup
By Emma Collins
Prep
20 min
Cook
30 min
Total
50 min
Servings
4
Level
Medium
With 20 minutes of prep time and 30 minutes of cook time‚ this French toast fried chicken sandwich is a brunch item you can offer without committing all morning․ Thick slices of brioche bread for French toast soak up egg and cream mixture․ Maple syrup is drizzled over fried chicken as a glaze․
I cook the chicken and French toast in a cast-iron pan․ A nonstick pan would work for cooking the French toast․ Heat the oil to 350°F․ Use a thermometer when cooking the chicken to ensure it reaches an internal temperature of 165°F‚ even if it appears very dark brown on the outside․ Chicken cooked in oil that is too cool will be oily․ Chicken cooked at too high a temperature in oil may have a well-cooked coating but an undercooked interior․
I mix 3 parts flour to 1 part cornstarch and mix in some brine with a fork before breading the chicken․ The brine helps the breading adhere to the chicken‚ giving it a textured crust when cooked․ Reduced frying noises suggest dryness as the chicken dries out․ Frying noises can be combined with a thermometer as a useful cue․
Make the sandwich while the chicken is still on the rack cooling․ Use the larger chicken breast in the middle of the sandwich and pour syrup over the center․ Some syrup will soak into the bread․ A white ceramic serving plate is good for carrying the sandwich to another location․ Top the sandwich with powdered sugar․ Serve the sandwich hot‚ with steam rising from it․
Why you'll love this recipe
- Total time is 50 minutes: 20 minutes to prepare and 30 minutes to cook․
- One cast-iron skillet is used to fry the chicken and sear the soaked bread, Fewer cooking utensils are required to serve brunch․
- The 3:1 flour and cornstarch coating gives uneven breading to the chicken without other tools․
- A digital thermometer is 165 degrees Fahrenheit in the center before assembly․
- Each batch makes four large sandwiches for a hot brunch․
- Maple syrup and powdered sugar are typically served at the end to keep the plate clean during frying․
Ingredients
- •1 ½ lb boneless skinless chicken thighs
- •2 cups buttermilk (for brining)
- •1 tbsp hot sauce
- •1 tsp salt
- •2 cups all-purpose flour
- •½ cup cornstarch
- •paprika
- •garlic powder
- •onion powder
- •1 quart peanut or vegetable oil (for frying)
- •8 slices brioche bread (thick-cut, at least 1 inch (2.5 cm) thick)
- •4 large eggs
- •1 cup heavy cream
- •1 tbsp sugar
- •1 tsp vanilla extract
- •fresh nutmeg (a pinch, grated)
- •2 tbsp butter
- •½ cup Grade A amber maple syrup (100% pure)
- •1 tbsp powdered sugar (for dusting)
Instructions
- 1
Whisk the buttermilk, hot sauce, and salt in a large bowl. Submerge the chicken thighs and brine for at least 4 hours or overnight.
- 2
Combine the flour, cornstarch, paprika, garlic powder, and onion powder in a bowl.
- 3
Drizzle 2 tablespoons of the buttermilk brine into the flour mixture and mix with a fork to make small clumps.
- 4
Lift the chicken from the brine, let the excess drip off, and press each piece firmly into the flour mixture.
- 5
Heat the oil in a heavy-bottomed cast iron skillet to 350°F (175°C).
- 6
Fry the chicken for 6-8 minutes per side, until deep golden-brown and the center reaches 165°F (74°C).
- 7
Rest the fried chicken on a wire rack for 3 minutes.
- 8
Whisk the eggs, heavy cream, sugar, vanilla extract, and grated nutmeg in a bowl.
- 9
Dip each brioche slice in the custard for 10 seconds per side.
- 10
Melt the butter in a non-stick or cast iron skillet over medium heat.
- 11
Sear the brioche for about 3 minutes per side, until the exterior is lightly caramelized and golden-brown.
- 12
Place one slice of French toast on a flat white ceramic plate and set a large piece of fried chicken on top.
- 13
Drizzle maple syrup over the chicken, set a second slice of French toast on top at a slight angle, and dust with powdered sugar through a fine-mesh sieve.
- 14
Serve immediately while steam is still visible.
FAQ
Nutrition (per serving)
Calories
845
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