Recipe

1. Fry chicken according to Southern Fried Buttermilk Chicken Recipe. Set fried chicken aside on wire rack, keeping warm.

2. In a shallow pan, whisk your eggs, heavy cream, cinnamon, and brown sugar. This is the custard you will dredge your bread pieces in.

3. Next, melt a pad of butter on your flat top grill, griddle, or sauté pan on medium heat.

4. Dredge a piece of bread into the egg custard mixture, covering both sides.

5. Once dredged, place bread on your heating surface, lightly browning both sides.

6. Continue to do the same for your remaining slices of bread.

7. Once you have all your French toast cooked, stack on a plate, topping it with Fried Chicken tenders. To finish, drizzle a generous serving of maple syrup and add additional syrup on the side, for your guests to pour as they like.

Equipment

• Cast iron pan - frying chicken

• Large mixing bowl - Seasoning chicken

• 2 shallow pans - For flour and egg dredging

• Flat top grill or large sauté pan - For French toast.

• Whisk

• Measuring cups

• tbsp/tsp

• Cutting board

• Chefs knife

• Wire rack

Ingredients

For Southern Buttermilk Fried Chicken:

Refer to recipe "Southern Fried Buttermilk Chicken". Note: Before frying chicken, cut into chicken strips and not fry as a whole breast! You don't want to fry chicken as a whole breast and then cut into strips, because you wont have as much breading!

For French Toast:

• 12 slices of butter bread or another bread of your choice (12 slices is the amount for 4 people but account for 3 pieces of French toast for each person, adjust accordingly)

• 4 Eggs beaten

• 1/4 cup of heavy cream

• 1 1/2 tsp of cinnamon

• 1 tbsp of brown sugar

• 1 1/2 sticks of butter, for cooking French toast

• Maple syrup