Delicious & Easy
Buttermilk Fried Chicken Stuffed with White Cheddar on Brioche French Toast
Here's a recipe by Keith Lord that's perfectly indulgent for a weekend cooking project. Be sure to use the best quality chicken like a pasture-raised option from Autonomy Farms like the ones featured in this recipe.
Chefs Day Off Makes for an Epic Cookout with Autonomy Farms
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Ingredients for
Buttermilk Fried Chicken Stuffed with White Cheddar on Brioche French Toast
FRIED CHICKEN
8 Pasture Raised Autonomy Farms Chicken Breasts
4 cups buttermilk
4 tablespoons kosher salt
8 pieces sharp cheddar cheese, cut into ½” x ½” x 2” slices
4 cups all purpose flour
4 tablespoons BBQ spice rub, or more to taste (The flour should taste good!)
Cracked Black Pepper
Crisco For Frying. Should come up 2” in cast iron skillet
BRIOCHE FRENCH TOAST
8 slices brioche, 1/2" inch thick
1 cup half-and-half
3 large eggs
2 tablespoons honey, warmed in microwave for 20 seconds
1/4 teaspoon kosher salt
4 tablespoons butter
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Instructions for
Buttermilk Fried Chicken Stuffed with White Cheddar on Brioche French Toast
Make the Fried Chicken
Cut a 1” slit into each chicken breast. Just large enough to place a piece of cheese in each.
In a large enough bowl to fit all the chicken breasts, combine the buttermilk and salt. Add the chicken pieces, stirring to coat. Cover and refrigerate overnight
In a large bowl, combine the flour, bbq spice and pepper. Take out the brined chicken pieces one by one and let drip off excess buttermilk. Coat with flour evenly. Place on a cooling rack that is sitting in a sheet pan and let rest in refrigerator for four hours, this will help create your crispy batter
Warm crisco in a cast iron skillet to 350 degrees. Place chicken pieces skin side down in pan. Cook until they are a rich golden-brown color. Flip and do the same on the other side
Dependent upon type of chicken used and how long you have fried the chicken, the pieces will likely need 15 minutes in a 375 degree oven to finish cooking.
Make the French Toast
In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before.
When ready to cook, pour custard mixture into a pie pan and set aside.
Preheat oven to 375 degrees. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.
Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick sauté pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices.
Serve the hot chicken over the French toast, add extra of butter and plenty of pure Vermont maple syrup.
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