chicken and French toast

If you have a difficult time deciding whether you want something savory or sweet, then this is the perfect recipe for you.

Prep:
240
minutes
Cook:
30
minutes
TOtal:
270
minutes

Ingredients

INGREDIENTS

INGREDIENTS FOR FRENCH TOAST

  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons brown sugar
  • 3 eggs
  • 1/2 teaspoon sea salt
  • 3/4 cup half and half
  • 1 teaspoon vanilla extract or maple extract
  • 8 slices brioche or croissant toast
  • 4 tablespoons butter for griddle
  • 1/2 cup Bushwick Kitchen Trees Knees Spicy Maple syrup, warmed
  • 1 tablespoon praline pecans (optional)

INGREDIENTS FOR CHICKEN

  • 8 chicken tenders or chicken breast strips
  • 1 cup low-fat buttermilk
  • 1 tablespoon pickle juice/brine
  • 1-1/2 tsp salt
  • 1/4 tsp cayenne pepper (optional)
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp smoked paprika

CHICKEN BREADING / DRY BATTER

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon salt or Cajun seasoned salt
  • 3/4 teaspoon black pepper
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon onion powder
  • 3/4 teaspoon smoked paprika
  • 1 tablespoon malted milk (optional)
  • 1 tablespoon powder sugar
  • 3-4 cups vegetable or peanut oil for cooking

Instructions

INSTRUCTIONS

RECIPE FOR CHICKEN

  1. Place chicken in a gallon ziploc bag or plastic container with all chicken marinade ingredients.
  2. Massage the bag to evenly distribute the seasoned buttermilk mixture to coat the chicken properly. Place inside the refrigerator for a minimum of 4 hours or a maximum of 24 hours.
  3. Remove the chicken from the marinade, shaking off the excess marinade, before placing each chicken piece onto a plate.
  4. Combine all ingredients for the chicken breading (dry batter), dredge the chicken tenders one by one through the mixture, and set aside on aluminum lined baking sheet.
  5. Place oil in the heavy bottom (3/4in) frying pan and bring to 350F. While the oil is heating up, line a baking sheet with paper towels to prepare for the fried tenders.
  6. Using tongs, place chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side for a few minutes, then flip and cook until the second side is also golden brown for a few minutes more.
  7. Set the cooked tenders on the paper towel-lined baking sheet to drain. Fry remaining tenders in batches adjusting the heat as necessary (if the tenders are browning too fast, lower the heat). Proceed to make the French Toast.

RECIPE FOR FRENCH TOAST

  1. Preheat griddle to 350F (If using a skillet, cook on Med-High)
  2. Whisk together cinnamon, nutmeg, brown sugar, eggs, half and half, and vanilla in a mixing bowl.
  3. Place toast slices on a large cookie sheet, and pour egg mixture over the toast slices.
  4. Fry slices until golden brown, then flip to cook the other side (3-5 minutes total).

Top French Toast with chicken tenders, warm spicy syrup, praline pecans, and powdered sugar.