Fried Chicken & French Toast Recipe

Marinate

Trim and pat the chicken thighs dry. In a shallow bowl, whisk together buttermilk and hot sauce. Submerge chicken in the mixture, cover, and refrigerate for at least 1 hour (or up to 4 hours).

Prep Dredge

In a wide shallow dish combine all-purpose flour, cornstarch, kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. In a separate bowl, beat the 2 large eggs.

Coat Chicken

Remove chicken from buttermilk, letting excess drip off. First dredge each piece in the seasoned flour, then dip briefly into beaten egg, then return to the flour for a final coating. Press the flour onto the surface to create a good crust. Let coated pieces rest on a rack for 10 minutes to help the coating adhere.

Fry

Pour oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch (or use a thermometer and heat oil to 350°F / 175°C). Heat oil over medium-high heat until it registers 325–350°F. Fry the chicken, 2–3 pieces at a time depending on pan size, without overcrowding. Cook 4–6 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain oil temperature. Transfer cooked chicken to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while you finish remaining pieces.

Make Custard

In a shallow bowl or pie dish whisk together the 3 large eggs, whole milk (3 tablespoons), heavy cream (1/4 cup), vanilla extract, ground cinnamon, and 1/4 teaspoon salt until smooth and slightly frothy.

Soak Bread

Heat a large nonstick or cast-iron skillet over medium heat and add 1 tablespoon of unsalted butter to melt. Dip each bread slice into the custard, soaking for about 10–15 seconds per side (longer for very thick slices) until the bread is saturated but not falling apart. Let excess drip back into bowl.

Cook

Add remaining 1 tablespoon butter to the skillet and reduce heat to medium-low. Cook soaked bread slices 2–3 minutes per side until golden brown and cooked through, adjusting heat so the exterior browns slowly and interior steams to finish. Transfer to a warm plate and keep loosely covered while you finish the rest.

Macerate Berries

Combine the strawberries, blueberries, and raspberries in a bowl. Sprinkle 1 teaspoon granulated sugar over them and gently toss to combine. Let sit at room temperature for 10–15 minutes so juices draw out.

Whip Cream

Using a chilled bowl, whisker, or electric mixer, beat the cold heavy cream with powdered sugar (1 tablespoon) and 1/2 teaspoon vanilla extract until soft peaks form. Taste and add a little more powdered sugar if you prefer a sweeter cream. Keep chilled until ready to serve.

Assemble: On each plate place two slices of french toast slightly overlapping. Top with one piece of fried chicken placed across the toast (or slice chicken if preferred). Spoon a generous portion of macerated mixed berries alongside or over the chicken and toast.

Garnish & Serve: Dollop or pipe a portion of the vanilla whipped cream next to the berries/chicken. Drizzle maple syrup over the toast and chicken (about 1–2 tablespoons per serving) and dust lightly with powdered sugar. Garnish with fresh mint leaves if using. Serve immediately so the fried chicken remains crisp and the french toast warm.