Description
A sweet and savory breakfast mashup with 32g of protein. Crispy fried chicken thighs are paired with rich brioche French toast, drizzled in a tangy maple mustard glaze.
Ingredients
2 boneless chicken thighs
1 egg, beaten
½ cup all-purpose flour
1 tsp salt
½ tsp garlic powder
½ tsp onion powder
¼ tsp cayenne pepper
¼ tsp smoked paprika
2 tbsp oil (for frying)
4 slices brioche bread
1½ cups pancake batter
1–2 tbsp milk
2 tbsp butter, softened
2 tbsp maple syrup
2 tbsp mustard (Dijon or yellow)
Hot sauce (optional)
Pickles, lettuce, and tomato (optional toppings)
Instructions
1. Prepare sauce by mixing maple syrup, mustard, and hot sauce in a bowl.
2. Season flour with salt, garlic powder, onion powder, cayenne, and paprika.
3. Dip chicken thighs in beaten egg, then coat with seasoned flour.
4. Fry chicken in 2 tbsp oil over medium heat (350°F) until golden and cooked through (about 8 minutes total).
5. Thin pancake batter with milk and dip brioche slices until coated.
6. Cook French toast in softened butter over medium heat until golden (about 3 minutes per side).
7. Assemble by placing fried chicken on a French toast slice, drizzle with sauce, add toppings, and finish with another French toast slice.
8. Serve warm as is or cut in half for easier eating.
Notes
Ensure chicken internal temperature reaches 165°F. Use halal chicken thighs. Thin pancake batter for better coating. Make French toast slightly thicker by cooking on lower heat. Store leftover sauce in the fridge for 3 days.
- Prep Time: 10
- Cook Time: 15
- Method: Frying
- Cuisine: American