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Close up of the custardy interior of brioche used in a French Toast Fried Chicken Sandwich.

French Toast Fried Chicken Sandwich: The Ultimate Sweet and Savory Brunch

This French Toast Fried Chicken Sandwich features ultra-craggy buttermilk fried chicken nestled between two thick slices of custardy brioche, finished with amber maple syrup and a snowy dusting of powdered sugar for the ultimate brunch.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 sandwiches
Course: Breakfast, Dinner, Lunch
Cuisine: American
Calories: 890
Ingredients Equipment Method Notes

Ingredients
  

Buttermilk Fried Chicken
  • 1.5 lbs (680g) Boneless Skinless Chicken Thighs Trimmmed
  • 2 cups (480ml) Buttermilk Full fat preferred
  • 2 cups (250g) All-Purpose Flour
  • 0.5 cup (64g) Cornstarch For extra crunch
Brioche French Toast
  • 8 slices Thick-Cut Brioche 1.5 inches thick
  • 3 large Eggs
  • 0.5 cup (120ml) Heavy Cream

Equipment

  • 1 Deep-Fry Thermometer Essential for perfect chicken texture
  • 1 Cast-Iron Skillet For frying chicken and griddling toast

Method
 

Prepare the Chicken
  1. Submerge chicken thighs in buttermilk and spices for at least 4 hours.
  2. Coat chicken in flour and cornstarch mixture, double dipping for a craggy exterior.
  3. Fry in 350°F (175°C) oil until golden-brown and internal temp is 165°F (74°C).
Prepare the French Toast
  1. Dip brioche slices into the egg and cream custard until saturated.
  2. Cook in butter over medium heat until golden and caramelized.

Notes

Always use a thermometer for the oil to ensure the chicken doesn't get greasy.
Rest the chicken on a wire rack to maintain the craggy texture.