This is a great breakfast buttermilk fried chicken and French toast recipe for a weeknight or weekend. It’s also a great way to use up some leftover chicken, which is usually pretty inexpensive and easy to find in the freezer. If you don’t have any French toast, you can use plain bread instead.
This is a really easy and tasty fried chicken and French toast recipe that I use to make on the weekend or when I have a little extra time. It’s a great way to use up any leftover fried chicken, and it’s also low in fat and calories.
You can cook the chicken breast in advance and keep it in the fridge for up to 24 hours. This means you can make this dish ahead of time, then pop it in the oven when you get home from work or school.
This French toast is topped with crispy fried chicken, which gives it a great crunchy texture, but it also adds lots of flavors! You might want to add some extra spices, like paprika or cayenne pepper if you’re feeling extra bold!
How to Make Buttermilk Fried Chicken and French Toast Recipe?
This is a classic American breakfast that can be made in the morning and served for dinner. It works best with boneless thigh meat because it’s so moist and tender. You can also use bone-in thighs, but make sure to remove the skin before cooking.
2. Plastic Bag or Container
4. Baking Sheet
5. Frying Pan
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Yield: 4 servings
Calories: 415 kcal
Composition of a French Toast
- 1 teaspoon of cinnamon powder
- 1/4 teaspoon of nutmeg, ground
- Brown sugar, 2 tablespoons
- 3 eggs
- 50 ml of sea salt
- 7/8 cups of half and half
- 1 teaspoon maple or vanilla extract
- 8 pieces of croissant or brioche toast
- Griddle: 4 tablespoons butter
- Warm half a cup
- 1 tablespoon of pecans in praline (optional)
Ingredients for Chicken
- 8 chicken breast strips or chicken tenders
- Low-fat buttermilk in a cup
- 1 tablespoon brine or pickle juice
- 1/2 teaspoon salt
- Cayenne pepper, 1/4 teaspoon (optional)
- 14 teaspoons of garlic powder
- 1/8 teaspoon onion powder
- Smoked paprika, 1/4 teaspoon
Ingredients for Chicken Dry Batter or Breading
- All-purpose flour, 1 cup
- Whole wheat flour, 1 cup
- 1-and-a-half tablespoons of baking powder
- 1 teaspoon of salt or seasoned Cajun salt
- Black pepper, 3/4 teaspoon
- 1/3 cup powdered garlic
- 1/3 cup onion powder
- Smoked paprika, 3/4 teaspoon
- Malted milk, 1 spoonful (optional)
- 1 tablespoon of sugar in powder
- 3–4 cups of cooking oil, either vegetable or peanut
Instructions for Buttermilk Fried Chicken and French Toast Recipe?
Recipe for Chicken
- Put the chicken and all the marinade ingredients in a gallon-sized zip-top bag or plastic container.
- To ensure that the chicken is thoroughly coated, massage the bag to distribute the seasoned buttermilk mixture evenly.
- Place in the refrigerator for no less than four hours or up to twenty-four hours.
- Before putting each chicken piece on a platter, remove the chicken from the marinade and shake off any extra marinade.
- Combine all of the ingredients for the chicken breading (dry batter), then dip the chicken tenders one at a time into the mixture before setting them aside on a baking sheet lined with aluminum foil.
- 350°F should be reached when oil is added to a heavy bottom (3/4-inch) frying pan. Prepare a baking sheet with paper towels for the fried tenders while the oil is heating up.
- Chicken tenders should be added to the heated oil using tongs so as not to crowd the pan. Cook for a few minutes until the bottom side is golden brown, then flip it over and cook for a further few minutes until the second side is likewise golden brown.
- Place the cooked tenders on the baking sheet lined with paper towels to drain. Batch-fry the remaining tenders, adjusting the heat as needed (if the tenders are browning too fast, lower the heat). Create the French toast now. If you’re confused about frying, you can check the How to Grill Chicken in a Pan on the Stove without a Grill Pan?
Instructions for French Toast
- Heat the griddle to 350°F (If using a skillet, cook on Med-High)
- Combine cinnamon, nutmeg, brown sugar, eggs, half-and-half, and vanilla in a mixing dish.
- Toast slices should be placed on a big cookie sheet, and the egg mixture should be poured over them.
- Slices should be fried till golden brown before being turned to fry the other side (3-5 minutes total).
The Best Fried Chicken Recipe: Top Tips
- Allow the chicken to soak in the buttermilk for at least two hours, preferably longer.
- The chicken should first be fried at 350 degrees. By using a thermometer to check, and maintain the temperature.
- Don’t overcrowd the pot; fry the chicken in batches.
- If necessary, leave the bourbon outside and substitute water.
- Use a pot with a heavy bottom that can keep heat well, such as one made of cast iron.
There are given the alternative recipe list of buttermilk fried chicken and French toast recipes. Such as-
- Outback Steakhouse’s Aussie Chicken Tacos
- Healthier Chicken Pot Pie IX Recipe
- Greek Chicken Recipe
- Instant Pot Chicken Noodle Soup
- Keto Orange Chicken With Sugar-Free Marmalade
- Rotel’s Creamy Chicken Tortilla Soup
- Taiwanese Fried Chicken
- Chicken Cream Chop
- Gang Pang Chicken Recipe
- Hard Times Cafe Chicken Alamo Recipe
- El Pollo Loco Corn Side Recipe
- Bobby Flay Chicken Cordon Bleu Recipe
- Dallas BBQ Hennessy Wings Recipe
- Calories in Pancheros Burrito Recipe
This is one of my favorite breakfasts. I’m not sure if it’s because it’s so simple, or because it’s so delicious, but it’s definitely a winner.
It’s a great dish to make for breakfast on the weekends when you want something more substantial than eggs and bacon (or maybe even a big omelet). Fried chicken can be used as an alternative to meat in many dishes, such as tacos or enchiladas.
I’ve made this several times and I think the key to making it really tasty is to use good quality chicken breasts that have been pounded thin. If you don’t have any extra time, cut the chicken into strips instead of pounding them out as I do. And enjoy the fried chicken and french toast recipe.