Chicken & Toast Recipe
Fried chicken & herb brioche French toast, blueberry preserves
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Ingredients
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Chicken
Herb Brioche French Toast
Blueberry Preserves & Garnish
Method
Chicken
- 1
Marinate the chicken
Combine the buttermilk, hot sauce, 1 tablespoon kosher salt and 1 teaspoon black pepper in a bowl or a zip-top bag. Submerge the chicken thighs in the mixture, cover or seal, and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes and flavors the meat.
- 2
Prepare the dredge
While the chicken marinates, whisk together the all-purpose flour, cornstarch, baking powder, smoked paprika, garlic powder, onion powder, cayenne pepper and 1 teaspoon kosher salt in a wide, shallow container or rimmed baking sheet. Shake off excess buttermilk from each thigh and set the pieces on a rack for 1–2 minutes to let the surface drip; then dredge each piece thoroughly in the flour mixture, pressing to adhere. Place dredged pieces on a wire rack and let rest 10 minutes to form a tacky coating.
- 3
Heat oil and fry
Pour the vegetable oil into a heavy skillet (cast-iron preferred) to a depth of about 1/2 inch (roughly 1 to 1.5 cups). Heat over medium-high heat until the oil reaches 350°F (175°C) or until a pinch of flour sizzles immediately. Working in batches if necessary, carefully add the chicken thighs skin-side down. Fry until golden brown, about 5–7 minutes per side, turning once, until crust is deep golden and the internal temperature reaches 165°F (74°C). Adjust heat as needed to keep oil between 320–350°F to avoid burning the crust.
- 4
Drain and keep warm
Transfer cooked thighs to a paper towel–lined rack to drain and rest 5 minutes. To keep warm while finishing the French toast, place the rack in a low oven (about 200°F / 95°C). Slice the thighs into 1/2-inch strips before plating, or leave whole and slice at assembly as desired.
Herb Brioche French Toast
- 5
Make the custard
In a shallow bowl or baking dish large enough to hold a slice of brioche, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon and 1/2 teaspoon kosher salt until smooth. Stir in the minced fresh thyme and chopped chives so the herbs are evenly distributed.
- 6
Soak the brioche
Preheat a large skillet or griddle over medium heat. Melt 1 teaspoon butter in the pan to check temperature — it should sizzle gently but not burn. Dip each brioche slice into the custard for about 10–15 seconds per side, letting it absorb custard but not become soggy (thicker slices may need slightly more time). Allow excess custard to drip off before placing in the pan.
- 7
Cook the French toast
Add 1 tablespoon unsalted butter and the neutral oil to the hot skillet. Fry the soaked brioche slices in batches, 2–3 minutes per side, until deep golden and slightly crisp at the edges. Add remaining butter as needed between batches. Cooked slices should be set through the center and browned on both sides.
- 8
Keep warm
Keep finished slices in the low oven (200°F / 95°C) while you finish remaining batches so everything is served warm.
Blueberry Preserves & Garnish
- 9
Warm the preserves
Place the blueberry preserves, lemon zest, lemon juice and 2 tablespoons warm water in a small saucepan over low heat. Stir until the preserves loosen and are warm but not boiling, about 2–3 minutes. Taste and adjust — add a little more lemon juice if you want brighter acidity. Remove from heat and keep warm.
- 10
Assemble and serve
On each plate, place two slices of herb brioche French toast. Arrange sliced fried chicken thighs on top (about 3–4 strips per serving) or place a whole thigh over the toast. Spoon warm blueberry preserves over the chicken and toast, letting some run over the sides. Dust lightly with powdered sugar if using and finish with a sprinkle of fresh parsley or a few microgreens for color. Serve immediately while hot.
