Description
Remember that time I made Lolas? This is like that, but a bit easier.
Ingredients
Scale
For the Chicken:
- 3 chicken breasts (about 1 1/2 lbs), pounded to 1/2” thickness and cut into 6 cutlets
- 2 C self-rising flour
- 1 1/2 C buttermilk
- 1/2 C cornstarch
- 2 tsp + 1 tsp seasoned salt, to taste
- 1/2 tsp cracked pepper
- 1 tsp paprika
- 1/2 tsp cayenne pepper, optional
- Peanut oil, for frying
For the French toast:
- 12 thick (1/2”-3/4”) slices of your favorite bread
- 2 C whole milk
- 2 large egg yolks
- 3 tbsp salted butter, as needed
- 3 tbsp peanut oil, as needed
- 2 1/2 tbsp all-purpose flour
- 1 1/2 tbsp light brown sugar
- 1 tbsp powdered sugar
- 2 1/2 tsp ground cinnamon
- 1 tsp granulated sugar
- 1 tsp vanilla extract
- Optional: Powdered sugar, bacon, fried eggs, cheese, apple butter, syrup, whatever!
Instructions
- At least an hour before you plan to make breakfast add the chicken to a bowl and season with 1 tsp of seasoned salt. Pour in the buttermilk and stir to coat the chicken thoroughly. Cover tightly and refrigerate for at least an hour, up to overnight. If you have time you’ll want to pull it from the fridge to rest at room temperature before you’re ready to fry so it cooks more evenly. About 15-30 minutes should do!
- In another mixing bowl add the self-rising flour, cornstarch, remaining seasoned salt, paprika, and black pepper. Whisk together and set aside until it’s time to dredge the chicken.
- In yet another bowl add your egg yolks, cinnamon, sugars, vanillas, and flour. Whisk together into a thick paste, then slowly whisk in the milk until everything’s well combined. Lumps are fine.
- Remove a piece of chicken from the buttermilk and allow any excess to drip off. Drop it in the flour and cover the top with more flour. Then, use the back of your hand to press the chicken down into the bowl, and the flour into the chicken. Flip the cutlet over and repeat, spooning flour onto the top and pressing it into the chicken. Once the cutlet is nicely, thoroughly coated, shake of the excess flour and place on a plate to rest. Double-dredging is allowed here, but not necessary. Repeat with all of the cutlets and set aside.
- Turn your oven on to warm and place a wire rack over a baking sheet in the center of the oven. Next, heat your oil in a heavy-bottomed pot – it should only come about 1/2 way up the sides. Preheat the oil over medium-high heat until it reaches about 360°F.
- Once the oil is heated go ahead and add the chicken to the hot oil, making sure not to crowd the pan – go in two batches if necessary. Cook the chicken for 7 minutes, then turn and cook for another 5-7 minutes, until cooked through (around 160°F internally) and golden brown. Transfer the chicken to the warming rack in the oven.
- Preheat a large skillet over medium-low heat and add a drizzle of oil and a small pat of butter in the center. Once it’s melted, swirl them around to coat the surface of the pan.
- Submerge each piece of bread in the custard quickly and remove it just as quickly, let the excess drip off, and then place the bread in the skillet, and push it down slightly in the center to make sure it’s making contact with the surface of the pan.
- Cook the french toast for about 4 minutes, then flip. Cook until browned, then flip again. Continue cooking and flipping until the bread is a touch crisp on the outside and feels firm. The time will vary, but generally, it takes about 7 or 8 minutes per side.
- Transfer the French toast to the rack with the fried chicken cutlets and continue until it’s all cooked.
- Assemble the sandwiches and dust the tops lightly with powdered sugar. Cut ’em down the middle to make it easier to eat and have at it! Dassit!
Notes
- Read the post above the recipe or watch the video tutorial to ensure success!
- Prep Time: 1 hour
- Cook Time: 45 minutes
