Chicken & French Toast Recipe

Prepare and marinate

Slice each chicken breast horizontally to make 2 thinner cutlets (or pound to 1/2" thickness). Place cutlets in a bowl or zip-top bag and pour the buttermilk and hot sauce over them. Cover and refrigerate for at least 30 minutes and up to 4 hours.

Make dredge

While chicken marinates, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper in a shallow dish large enough to coat the cutlets.

Heat oil and dredge chicken

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2"–1" (about 1–2 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C) or a strand of batter sizzles immediately. Remove each cutlet from the buttermilk, let excess drip off, then dredge thoroughly in the flour mixture, pressing to adhere. Shake off excess.

Fry

Fry cutlets in batches without crowding, 3–4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain roughly 325–350°F. Transfer cooked cutlets to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while you prepare the french toast.

Make the batter

In a wide shallow bowl or pie dish, whisk together the eggs, whole milk, heavy cream, vanilla extract, granulated sugar, ground cinnamon, and 1/4 tsp salt until smooth and slightly frothy.

Soak the bread

Heat a large skillet or griddle over medium heat and add 1 tablespoon of butter to melt. Dip each thick slice of bread into the batter for 10–15 seconds per side, letting it soak but not become soggy. Allow excess batter to drip back into the dish.

Cook french toast

Add remaining 1 tablespoon butter to the skillet and cook soaked bread slices in batches, 2–3 minutes per side, until deep golden and set. Keep finished slices on a warm plate or in the oven (200°F/95°C) to stay warm.

Assemble

Place 1 or 2 slices of french toast on each plate. Top with a fried chicken cutlet (whole or halved). Drizzle with warm maple syrup to taste. If desired, dust with powdered sugar, sprinkle chopped parsley for color, and serve with a lemon wedge on the side for a bright squeeze before eating.

Serve

Serve immediately while chicken is hot and french toast is warm. Leftovers: store chicken and french toast separately in airtight containers in the refrigerator for up to 2 days; reheat in oven to retain crispness for the chicken (350°F/175°C until warmed) and in a skillet or oven for the toast.