Ingredients
Equipment
Method
Prepare the Chicken
- Submerge chicken breasts in buttermilk for 30 minutes to tenderize.
- Whisk flour, cornstarch, and spices. Dredge chicken, pressing firmly to create craggy bits.
- Fry in 350°F (175°C) oil for 5-6 minutes per side until deep golden brown and 165°F (74°C) internally.
Prepare the French Toast
- Whisk eggs, cream, and cinnamon in a shallow bowl.
- Dip bread for 10 seconds per side. Pan-fry in butter over medium heat until edges are caramelized and golden.
Assemble
- Place chicken between two slices of French toast. Drizzle with amber maple syrup and dust with powdered sugar.
Nutrition
Notes
Use a wire rack to cool the chicken to keep it crispy.
Ensure the syrup is slightly warm for the best translucent drip effect.
Ensure the syrup is slightly warm for the best translucent drip effect.
