French Toast Chicken Sandwiches Recipes

FRENCH TOAST FRIED CHICKEN SANDWICH

Steps:

• Wash and clean chicken with lemon and vinegar, trim off any extra fat and pat dry with paper towel.
• In a medium size bowl, add chicken, buttermilk, salt, white pepper. Marinate in refrigerator for 30 minutes - 2 hours, more time the better.
• Heat 1 ½ inches of vegetable oil in a Dutch oven or large pot to 350 degrees.
• In a wide bowl, add flour, onion powder, garlic, paprika, Tony's seasoning, set to the side.
• Remove the chicken from the buttermilk marinade and dip each piece in the flour mixture until well coated. Fry two piece of chicken at a time until golden brown and cooked through, about 7 minutes per side. Rest the cooked chicken on a rack to cool.
• Make the sauce by combining all sauce ingredients in a small pot. Simmer the sauce for 5-7 minutes and let it cool. Enjoy!

FRENCH TOAST SANDWICHES

Steps:

• Place two slices of Canadian bacon and one slice of cheese on each of six slices of bread. Top with remaining bread. Place eggnog in a shallow dish. Dip sandwiches in eggnog., In a large skillet or griddle, melt 2-3 tablespoons butter. Toast sandwiches until bread is lightly browned on both sides, adding butter if necessary. Serve with strawberry preserves.

FRENCH TOAST CHICKEN SANDWICHES

Steps:

• 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!

MAPLE FRENCH TOAST SANDWICH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Lay bacon strips in a single layer on prepared baking sheet.
• Bake in the preheated oven until browned and crisp, 10 to 15 minutes. Drain bacon slices on paper towels.
• Beat 3 eggs, brown sugar, cinnamon, and nutmeg together in a large, shallow bowl. Dip each slice of bread into egg mixture to saturate completely.
• Heat oil in a large skillet over medium-high heat. Working in batches, cook bread slices in hot oil, turning once, until browned on each side, about 5 minutes. Transfer toast to a plate.
• Beat remaining eggs in a bowl. Cook and stir eggs in the same skillet over medium heat until eggs are scrambled and set, 3 to 4 minutes.
• Place 1 slice of toast on a plate and top with 1/2 of the bacon, 1/2 of the scrambled eggs, and 1 slice of toast. Repeat with remaining toast, bacon, and eggs. Top each sandwich with maple syrup.

FRENCH TOAST SANDWICH

Steps:

• Whisk eggs, 3 tablespoons milk, white sugar, and vanilla extract together in a shallow bowl until smooth.
• Heat 1/4 inch of oil in a large saucepan over medium heat.
• Dip 4 pieces of bread in egg mixture and fry until golden brown, about 2 minutes per side. Repeat with remaining pieces.
• Combine 2 tablespoons of milk with custard powder in a small bowl; stir until smooth. Bring remaining milk to a boil in a small saucepan. Stir custard mixture into the saucepan. Reduce heat and cook, stirring frequently, until custard thickens, about 5 minutes.
• Place 8 bread toasts on a shallow tray. Spread custard over each piece. Cover with remaining 8 toasts to form a sandwich. Dust with confectioners' sugar. Top each sandwich with a dollop of whipped cream and a strawberry. Insert a toothpick through the fruit to hold the sandwich together.