Fried Chicken & French Toast Sandwich Recipe

Make custard

In a shallow wide bowl or rimmed baking dish whisk together 2 large eggs, 1 cup whole milk, 1 tablespoon granulated sugar, 1 teaspoon vanilla extract and a pinch of salt until smooth and slightly frothy.

Heat a large skillet or griddle over medium heat and add 1 tablespoon unsalted butter; allow it to melt and coat the pan.

Dip each slice of Pullman bread into the custard for 8–10 seconds per side, allowing the bread to absorb but not collapse. Let excess drip off briefly.

Place the custard-dipped bread slices in the hot skillet. Cook 2–3 minutes per side, or until golden brown and slightly crisp at the edges. Add the remaining 1 tablespoon butter to the pan if needed while cooking. Transfer cooked slices to a plate and keep warm.

Brine chicken

In a bowl or zip-top bag combine 1 cup buttermilk, 1 teaspoon salt and 1 teaspoon hot sauce. Add 6 chicken tenders and turn to coat fully. Refrigerate at least 30 minutes and up to 4 hours. (If short on time, 30 minutes still improves tenderness.)

Prepare coating

While chicken brines, in a shallow dish combine 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon ground black pepper, 1/2 teaspoon cayenne and 1 teaspoon salt. Whisk to blend evenly.

Heat 4 cups neutral frying oil in a heavy-bottomed pot or Dutch oven to 350°F (175°C). Use a thermometer to maintain temperature. If you don't have a thermometer, heat until a small piece of bread sizzles and browns in about 45–60 seconds.

Remove tenders from brine, letting excess drip off. Dredge each tender thoroughly in the seasoned flour mixture, pressing to adhere a good crust. Shake off excess flour.

Fry tenders in batches without overcrowding for 4–6 minutes per batch, turning as needed, until crust is deep golden brown and internal temperature reaches 165°F (74°C). Adjust heat to keep oil between 325–350°F. Transfer cooked tenders to a wire rack set over a baking sheet to drain; season immediately with a light sprinkle of salt if desired.

Prepare the sauce: In a small bowl mix 1/4 cup mayonnaise with 2 tablespoons hot honey (or plain honey plus a pinch of cayenne) and a grind of black pepper. Taste and adjust sweetness/heat to preference.

If you prefer a lightly toasted interior bread surface, spread 1 teaspoon butter on the inside of each custard-dipped slice and quickly toast in a hot skillet for 20–30 seconds per side just to melt and add color (optional).

Place one custard-dipped Pullman slice on a clean surface. Spread half of the mayo/hot-honey mixture on the bread. Layer 3 hot fried chicken tenders across the bread. Top the chicken with sliced pickles (about 3) and a light drizzle of extra hot honey if desired.

Spread remaining mayo mixture on the second bread slice and place it on top, pressing gently. Cut sandwich in half if desired. Serve immediately while chicken is hot and bread is warm.

Leftovers: keep components separately (bread will get soggy). Reheat chicken in a 375°F oven on a wire rack for 8–10 minutes to crisp.