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Kandi Buruss’ French Toast & Fried Chicken

by Kandi Buruss


We’re having breakfast at Tamron’s! Check out Kandi Buruss’ French Toast & Fried Chicken featured in the episode below.


French Toast

  • 1 loaf thick cut Brioche bread
  • 4 whole eggs
  • 2 cups heavy cream
  • 2 Tbs Amaretto
  • 1 Tbs Vanilla Extract
  • 1 Tsp Cinnamon
  • 1/4 cup brown sugar

Fried Chicken

For the Seasoning:

  • 2 Tbs montreal chicken seasoning
  • 2 Tbs Onion Powder
  • 2 Tbs Garlic powder
  • 1 Tbs Cayenne pepper
  • 1 Tbs blackened seasoning
  • 1 Tbs kosher salt
  • 1/2 cup Hot sauce, separated

For the Seasoned Flour:

  • 4 cups AP flour
  • 2 Tbs onion Powder
  • 2 Tbs Garlic powder
  • 2 Tbs kosher salt
  • 1 Tbs white pepper


For the French Toast:

  • In a large mixing bowl, combine all ingredients except bread coat both sides of bread and lay on a greased flat top griddle, heated to 325°F. cook three minutes per side, or until toast is a rich golden brown

For the Chicken:

  • Mix all dry seasoning and reserve. Coat chicken pieces in hot sauce and massage in desired amount of seasoning blend. let stand for 30 mins to marinate.
  • Add all seasoning to flour and blend well. Toss chicken in seasoned flour blend and shake off excess. Fry chicken in canola oil heated to 350°F until chicken reaches an internal temp of 170° (8-12 mins). Remove from oil and sprinkle with special seasoning (or just sprinkle with salt).

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