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French Toast Fried Chicken Sandwich

The ultimate sweet and savory brunch! Crispy buttermilk fried chicken and fluffy eggs stacked between thick slices of brioche French toast, completely drenched in a sticky hot honey glaze.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Marinating time 2 hours
Total Time 50 minutes
Servings: 4 sandwiches
Course: Breakfast, Brunch, Main Course
Cuisine: American, Southern
Calories: 950
Ingredients Equipment Method Notes

Ingredients
  

Fried Chicken
  • 4 boneless skinless chicken thighs or breast cutlets pounded thin
  • 1.5 cups buttermilk
  • 1 tbsp hot sauce
  • 1.5 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tsp cayenne pepper adjust to taste
  • 2 tsp salt
  • 1 tsp black pepper
  • 4 cups frying oil peanut, canola, or vegetable
French Toast
  • 8 slices thick-cut brioche or Texas Toast stale works best
  • 3 large eggs
  • 3/4 cup whole milk or half and half
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 2 tbsp butter for pan frying
Sandwich Assembly & Glaze
  • 4 large eggs for scrambling
  • 1/2 cup pure maple syrup
  • 2 tbsp hot sauce
  • 1 tbsp butter melted for glaze
  • 2 tbsp powdered sugar for dusting

Equipment

  • Deep cast iron skillet or Dutch oven
  • Large Non-Stick Skillet
  • Meat thermometer
  • Wire cooling rack
  • Mixing bowls

Method
 

  1. In a bowl, whisk buttermilk, 1 tbsp hot sauce, 1 tsp salt, and 1/2 tsp pepper. Submerge chicken thighs in the mixture, cover, and refrigerate for at least 2 hours (up to overnight).
  2. In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, cayenne, salt, and pepper. Drizzle 2 tbsp of the buttermilk marinade into the flour and rub with fingers to create crispy flakes.
  3. Heat oil in a heavy pot to 350°F (175°C). Remove chicken from marinade, let excess drip off, and coat thoroughly in the flour mixture, pressing firmly.
  4. Fry chicken in batches for 5-7 minutes per side until deeply golden and internal temp reaches 165°F. Transfer to a wire rack to drain.
  5. In a small saucepan, warm maple syrup, 2 tbsp hot sauce, and 1 tbsp butter. Keep warm.
  6. Whisk 3 eggs, milk, vanilla, and cinnamon in a shallow bowl. Heat a skillet over medium heat and melt some butter.
  7. Briefly dip brioche slices into the egg custard to coat both sides. Cook in the skillet for 3-4 minutes per side until golden brown.
  8. In a separate non-stick pan, quickly scramble the remaining 4 eggs, folding them to create soft patties tailored to the size of the bread.
  9. Assemble: Place one slice of French toast down, top with folded eggs, then the crispy fried chicken. Drizzle generously with hot honey glaze, top with the second slice of French toast.
  10. Dust the entire sandwich with powdered sugar, drizzle with extra hot honey, and serve immediately.

Notes

Always drain your fried chicken on a wire rack rather than paper towels to ensure the bottom stays crispy. For the best French toast texture, use bread that has been left out overnight to dry slightly.