Fried Chicken & French Toast Recipe

Inspired by Yellowbelly

Time1h

Serves4

maple glazed fried chicken, toasted coconut-pecan brioche french toast

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Ingredients

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1
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).
2
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.
3
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.
4
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.
5
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.
6
Toast the Coconut and Pecans
In a separate pan, toast coconut flakes and chopped pecans over low heat until lightly browned.
7
Serve
Serve the fried chicken alongside the French toast, drizzled with maple syrup and topped with the toasted coconut and pecans.