French Toast Fried Chicken Sandwich

You catch the smell through the steam vent and suddenly you are starving. That mix of spices and sweet bread just gets ya real good. You spot that it's gonna be one of those meals you remember for a while.

The steam cues tell you the pressure build is on and things are heating up inside the pot. You recall how you stuffed that juicy chicken into the brioche just moments ago. The quick release button is itching to be pressed so you can dive in.

Between that tender pull of chicken and the soft sweet bread, you notice how dang perfect this sandwich turned out. It's crispy yet juicy, kinda like it was fried fresh but with less fuss. You're glad you grabbed that peanut oil for fryin' and all those spices mixing so good.

The Truth About Fast Tender Results

• You never gotta wait long cause pressure cooker speeds up the tender pull on chicken cutlets real good
• Seasoning gets soaked in thanks to that buttermilk soak soaking all the flavors right through
• The sealing ring keeps every bit of steam inside for perfect pressure buildup
• The steam vent gives you signs when things are cookin' hot and you should get ready to quick release
• Using self-rising flour with cornstarch helps the coating stay crispy even after pressure cooking
• The hot peanut oil finish fryin' keeps the outside crunchy without messin' up the tender inside
• The brioche bread toasting adds that sweet and golden crunch that makes sandwich dreamy

The Complete Shopping Rundown

• 1 ½ Lb boneless skinless chicken breasts, pounded thin for quick cook
• Seasoned salt for that perfect simple flavor punch
• Buttermilk so the chicken gets that juicy soak
• Self-rising flour plus cornstarch for the crispy coating
• Spices like paprika, black pepper, and optional cayenne to spice it up
• Peanut oil for frying to get that golden crisp
• Brioche bread sliced just right for the sweet toastiness
• Egg yolks, flours, sugars, cinnamon, vanilla and milk for that French toast batter batter up

How It All Comes Together Step by Step

• First, season the chicken cutlets real good with seasoned salt both sides. Gotta get that flavor locked in early.
• Then dunk those babies in buttermilk for at least 30 minutes so they soak up juicy goodness.
• Mix self-rising flour, cornstarch, paprika, black pepper, and cayenne in a big bowl. This is your crispy coating mix.
• Heat about an inch peanut oil in a heavy skillet on medium-high. Ready to fry when the oil shimmers.
• Grab chicken from buttermilk, let that excess drip off, then press each piece in the flour mix so it sticks well.
• Fry chicken cutlets in hot oil for 5 to 7 minutes per side till golden and cooked through. Drain on paper towels so no extra oil hangs on.
• Toast the brioche slices in a skillet or toaster till nice and golden brown. Now stack your sandwich with fried chicken between two slices and enjoy! Momma would be proud.

Smart Shortcuts for Busy Days

• You can seasoning chicken ahead and keep in fridge overnight so flavor's in deep
• Use store bought brioche pre-sliced, slice thickness is kinda key so sandwiches dont flop
• Pre-mix your flour and spices in a bag so just dredge chicken when ready to fry
• If short on time, soak chicken in buttermilk minimum of 15 minutes still decent
• Toast brioche bread in oven on a sheet pan to brown lots at once when prepping for bunch of sandwiches

Your First Taste After the Wait

That first bite hits you with crispy salty chicken wrapped in sweet soft brioche. You notice the cinnamon sugar on bread giving it a warm sweet ring, kinda like breakfast but all day.

You remember the peppery spices and those buttery toasted edges that make each mouthful a treat. The tender pull of the chicken surprises you it's juicy inside even after fryin'.

The sandwich holds up good in your hands cause that coating wont flake off easy. It's just thick enough and juicy not sloppy, so you keep eatin' and feelin' pretty proud of your cooking.

That combo of flavors and textures got you smilin', thinkin' how this is a go-to meal for lazy weekends or a dang good weekday dinner too.

Keeping Leftovers Fresh and Ready

• Wrap leftover sandwiches tight in foil then store in fridge within 2 hours so they dont dry out.
• For longer storage, put wrapped sandwich in airtight container before refrigeratin' so it stays juicy.
• Reheat in skillet over medium heat with butter so bread gets crispy like fresh again and chicken warms evenly.
• If wantin' freezer stash, wrap well in plastic wrap and foil and freeze max 1 month. Thaw in fridge before reheatin'.

The FAQ Section You Actually Need

• Q: Can I skip the buttermilk soak? A: You could but it helps keep chicken juicy and tender, so definitely try not to skip if you can.
• Q: Is the pressure cooker used for the chicken or just for partially cooking? A: This recipe focuses more on frying after soak. You can pressure cook chicken briefly for tender pull, then finish frying for crisp.
• Q: What if I dont have self-rising flour? A: No worries, just mix all-purpose flour with baking powder and a pinch of salt as homemade substitute.
• Q: Can I use different bread? A: Sure thing, but brioche adds that soft sweet touch you'll wanna come back to.
• Q: How do I know when to quick release pressure? A: When steam cues start, that's your hint to press quick release and open safely.
• Q: How spicy will it be with the cayenne pepper? A: Just a touch of heat, but you can leave it out if you or y'all kids dont like spicy.

For more recipes using quick and easy pressure cooking methods, be sure to check out our Chicken Philly Cheesesteak for another quick meal packed with flavor. If you love crispy coatings and tender chicken, our Garlic Parmesan Chicken recipe is just the thing to try next!