Pecan Fried Chicken & French Toast Recipe

Marinate chicken

In a large bowl, whisk the buttermilk and hot sauce together. Add 1 tsp kosher salt and 1/2 tsp black pepper. Submerge the chicken pieces in the buttermilk mixture, cover, and refrigerate for at least 4 hours or overnight for best flavor and tenderness.

Prepare dredge

In a shallow dish combine the all-purpose flour, cornstarch, finely chopped pecans, remaining 1 tsp kosher salt, 1/2 tsp black pepper, paprika, garlic powder, and onion powder. Stir well to distribute the nuts and spices evenly.

Heat oil

Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 1.5 inches (about 4–6 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour—it should sizzle steadily but not burn.

Dredge and fry

Remove one piece of chicken from the buttermilk, allowing excess to drip off. Dredge thoroughly in the pecan-flour mixture, pressing to adhere. Place coated pieces on a wire rack while you finish. Fry the chicken in batches, avoiding crowding, for 12–16 minutes depending on piece size, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to keep oil between 325–350°F.

Drain and rest

Transfer fried chicken to a wire rack set over a baking sheet and tent loosely with foil. Let rest 5 minutes before serving so juices redistribute and crust stays crisp.

Make custard

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

Soak bread

Heat a large skillet or griddle over medium heat and add 1 tablespoon butter to melt. Dip each slice of brioche into the custard for about 10–15 seconds per side (longer if bread is very dry), allowing it to absorb but not become falling-apart soggy. Let excess drip back into the bowl.

Cook

Add remaining 1 tablespoon butter to the skillet. Cook soaked slices 2–3 minutes per side until deep golden brown and cooked through. Work in batches, keeping finished slices warm in a low oven (200°F/95°C) on a baking sheet if needed.

Make candied pecans

In a medium skillet over medium heat, combine 1/2 cup granulated sugar, 2 tbsp unsalted butter, and 2 tsp water. Once the sugar dissolves and starts bubbling, add 1 cup pecan halves and stir to coat. Cook for 3–4 minutes, stirring frequently, until pecans are glossy and the sugar is caramelized but not burnt. Transfer to a parchment-lined tray and sprinkle with 1/4 tsp kosher salt. Let cool and harden.

Make pecan butter

Place the remaining 1 cup pecan halves and 1/4 cup maple syrup into a food processor. Pulse until finely ground, then process continuously, scraping down sides as needed, until the pecans release their oils and form a smooth butter—about 5–8 minutes. If the mixture seems too dry, add up to 1 tsp neutral oil or another teaspoon of maple syrup to reach a spreadable consistency. Scrape into a jar and reserve.

Plate french toast

Place two slices of warm French toast per plate. Lightly dust with powdered sugar.

Add chicken

Place one piece of pecan fried chicken on top or alongside the French toast (depending on presentation preference). If chicken pieces are large, halve them for easier eating.

Garnish and serve

Drizzle about 2–3 tablespoons maple syrup over the French toast and chicken (adjust to taste). Dot or smear about 1–2 tablespoons pecan butter on the plate or on the toast. Scatter candied pecans and seasonal fruit around the plate. Finish with a light sprinkle of flaky sea salt over the chicken and a final dusting of powdered sugar over fruit and toast. Serve immediately while chicken is hot and toast is warm.