French Toast Chicken Sandwiches Pressure Cooker Recipe
This irresistible sandwich combines the crispiness of fried chicken with the sweet and softness of French toast brioche, topped with buttermilk-marinated chicken and spices for a uniquely satisfying dish.
Equipment
- 1 Pressure Cooker
Ingredients
Main ingredients
- 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
Instructions
Instructions
- 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.
Notes
For optimal taste, enjoy right away while the sandwich is hot and fresh! Leftovers can be stored wrapped in foil in the fridge.