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A close-up shot of the crispy, seasoned fried chicken resting on a slice of golden-brown French toast before assembly.

French Toast Fried Chicken Sandwich: The Ultimate Sweet & Savory Guide

Discover the ultimate sweet and savory experience with our French Toast Fried Chicken Sandwich recipe. Crispy fried chicken is perfectly paired with fluffy French toast for a decadent and unforgettable brunch or dinner meal that's surprisingly easy to make.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2 sandwiches
Course: Brunch, Dinner, Main Course
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

For the Fried Chicken
  • 2 large boneless, skinless chicken breasts sliced horizontally into 4 thin cutlets
  • 1 cup buttermilk
  • 1.5 cups all-purpose flour
  • 0.5 cup cornstarch
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp cayenne pepper
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 cups vegetable oil for frying
For the French Toast
  • 4 slices thick-cut brioche bread
  • 2 large eggs
  • 0.5 cup milk or heavy cream
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 1 tsp vanilla extract
  • 2 tbsp butter
For Assembly
  • 0.25 cup maple syrup warmed
  • 2 tbsp powdered sugar for dusting

Equipment

  • 1 Large Skillet
  • 2 Shallow Dishes
  • 1 Wire Rack

Method
 

Prepare the Crispy Fried Chicken
  1. Place the chicken cutlets in a shallow dish and cover with buttermilk. Marinate for at least 30 minutes at room temperature.
  2. In a separate wide bowl, whisk together the flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
  3. Remove chicken from buttermilk and dredge thoroughly in the flour mixture, pressing to coat. Set on a wire rack.
  4. Heat about 1 inch of vegetable oil in a large skillet to 350°F (175°C). Fry chicken for 3-5 minutes per side until golden brown and cooked through. Remove to a wire rack to drain.
Cook the Fluffy French Toast
  1. In a shallow dish, whisk together eggs, milk, cinnamon, nutmeg, and vanilla extract.
  2. Briefly dip each slice of brioche in the custard for 15-20 seconds per side.
  3. Melt butter in a non-stick skillet over medium heat. Cook the bread for 2-3 minutes per side until golden brown. Repeat with remaining slices.
Assemble the Sandwich
  1. Place one crispy fried chicken cutlet onto a slice of warm French toast.
  2. Top with the second slice of French toast. Dust with powdered sugar and drizzle with warm maple syrup.
  3. Serve immediately and enjoy!

Notes

Best Bread Choice: Thick-cut brioche or challah is highly recommended for its ability to soak up the custard without becoming soggy.
Make-Ahead Tip: The chicken can be fried ahead of time and reheated in an oven or air fryer at 375°F (190°C) for 5-7 minutes to restore its crispiness before assembling.