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Restaurants›Gilde Brewery & Restaurant›Fried Chicken French Toast Sandwich Recipe

Fried Chicken French Toast Sandwich Recipe

Name: Gilde Brewery & Restaurants Fried Chicken French Toast Sandwich Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb boneless skinless chicken thighs or breasts; 1 cups buttermilk; 1 tbs hot sauce (optional); 1.5 cups all-purpose flour; 0.25 cups cornstarch; 1 tsp kosher salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp paprika; 0.25 tsp cayenne pepper; 1 cups vegetable oil (for frying); 8 slices thick-sliced bread (Texas toast or brioche), 8 slices; 4 each large eggs; 0.5 cups whole milk; 0.5 tsp vanilla extract; 0.25 tsp ground cinnamon; 2 tbs unsalted butter; 0.25 tsp salt; 0.125 tsp black pepper (for eggs); 8 slices bacon strips, cooked until crisp; 8 slices cheddar or American cheese slices; 0.5 cups maple syrup (for serving); 0.25 cups mayonnaise or spicy mayo (optional)

Inspired by Gilde Brewery & Restaurant

Time1h 15m

Serves4

Buttermilk Fried Chicken & Bacon layered with Egg & Cheese in between Two Pieces of French Toast.

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Ingredients

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Buttermilk Fried Chicken

1 lb boneless skinless chicken thighs or breasts

1 cups Buttermilk

1 tbs hot sauce (optional)

1 1/2 cups 00 bread flour

1/4 cups Cornstarch

1 tsp kosher salt

1 tsp black pepper

1 tsp Watkins garlic powder

1 tsp Watkins paprika

1/4 tsp Cayenne pepper

1 cups vegetable oil (for frying)

French Toast & Egg

8 slices thick-sliced bread (Texas toast or brioche), 8 slices

4 each Large eggs

1/2 cups whole milk

1/2 tsp Watkins vanilla extract

1/4 tsp Ground cinnamon

2 tbs Unsalted butter

1/4 tsp Celtic sea salt

1/8 tsp black pepper (for eggs)

Assembly & Add-Ins

8 slices bacon strips, cooked until crisp

8 slices cheddar or American cheese slices

1/2 cups maple syrup (for serving)

1/4 cups mayonnaise or spicy mayo (optional)

Method

Buttermilk Fried Chicken

Marinate chicken

If using thicker breasts, halve or lightly pound chicken to about 1/2-inch thickness. In a bowl or zip-top bag combine 1 cup buttermilk and 1 tablespoon hot sauce. Add chicken, coat, cover and refrigerate for at least 1 hour or up to overnight.

Prepare dredge

In a shallow dish whisk together 1 1/2 cups all-purpose flour, 1/4 cup cornstarch, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon paprika and 1/4 teaspoon cayenne. Set nearby.

Heat oil

Pour about 1 cup vegetable oil into a large heavy skillet (cast-iron preferred) to reach roughly 1/4–1/2-inch depth. Heat over medium-high until oil reaches 350°F (175°C) or a drop of batter sizzles immediately.

Dredge and fry

Remove each piece of chicken from buttermilk, allowing excess to drip. Dredge thoroughly in flour mixture, pressing to adhere and shaking off excess. Fry chicken in batches without crowding, 3–4 minutes per side for thin pieces or 5–7 minutes per side for thicker pieces, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain oil temperature. Transfer to a wire rack set over a baking sheet; keep warm in a 200°F (95°C) oven while preparing remaining components.

French Toast & Egg

Make custard

In a wide shallow bowl whisk together 4 large eggs, 1/2 cup whole milk, 1/2 teaspoon vanilla extract, 1/4 teaspoon ground cinnamon and 1/4 teaspoon salt until smooth.

Cook French toast

Heat a large nonstick skillet or griddle over medium and add 1 tablespoon unsalted butter. Dip each slice of thick bread into the egg mixture, soaking both sides briefly but not so long it falls apart. Place 4 slices on the hot skillet and cook 2–3 minutes per side, until golden brown and set. Add remaining tablespoon of butter and cook the remaining 4 slices. Keep cooked slices warm on a baking sheet in the 200°F oven used for the chicken.

Cook eggs

In a separate nonstick skillet over medium-low heat melt a light pat of butter (about 1 teaspoon) and crack 4 eggs to make fried/sunny-side or over-easy eggs to preference—season lightly with a pinch of salt and 1/8 teaspoon black pepper. Cook until whites are set; if desired cover briefly to finish tops. Alternatively, scramble the eggs: whisk and cook until softly set. Keep eggs warm.

Assembly & Serving

Assemble sandwiches

Spread mayonnaise or spicy mayo on one side of 4 slices of French toast (optional). Place one slice of cheese on each mayo-topped toast while still warm. Top with a piece of buttermilk fried chicken, then 2 slices of crisp bacon, then a fried egg, then a second slice of cheese (if desired). Crown with a second piece of French toast to make a sandwich. The warm cheese will begin to melt from the chicken and egg—press gently to adhere.

Finish and serve

If you prefer fully melted cheese and a warmed-through sandwich, return assembled sandwiches to a preheated 350°F (175°C) oven for 3–5 minutes. Serve immediately with maple syrup on the side for dipping or drizzling. Makes 4 sandwiches.