FRIED CHICKEN & FRENCH TOAST Recipe

Marinate the Chicken

In a large bowl, combine buttermilk, salt, pepper, paprika, garlic powder, and onion powder. Add the chicken thighs, cover, and marinate in the refrigerator for at least 1 hour (or overnight).

Prepare the Coating

In a separate bowl, mix together the flour and cornstarch. Dredge the marinated chicken in the mixture, ensuring it's well coated.

Fry the Chicken

In a large skillet, heat vegetable oil over medium-high heat. Fry the chicken thighs for about 6-8 minutes on each side or until golden brown and cooked through. Drain on paper towels and drizzle with maple syrup.

Make the French Toast

In a bowl, whisk together eggs, milk, and vanilla extract. Dip each slice of brioche in the egg mixture, allowing it to soak slightly.

Cook the French Toast

In another skillet, melt butter over medium heat. Cook the soaked brioche slices for about 3-4 minutes on each side until golden.

Toast the Coconut and Pecans

In a separate pan, toast coconut flakes and chopped pecans over low heat until lightly browned.

Serve

Serve the fried chicken alongside the French toast, drizzled with maple syrup and topped with the toasted coconut and pecans.