Maple-Chili Chicken & Custard Croissant French Toast

Ingredients

Vanilla custard

• ¾ cup whole milk
• 2 large egg yolks
• 2 tbsp granulated sugar
• 1 tbsp cornstarch
• 1 tbsp unsalted butter
• 1 tsp vanilla extract

Croissant French toast

• 4 large croissants, about 3 oz (85 g) each
• 2 large eggs
• ⅓ cup whole milk
• ½ tsp ground cinnamon
• 1 tsp vanilla extract
• 1 tbsp unsalted butter, melted
• 4 tsp granulated sugar, for brûlée tops

Crispy chicken

• 1 lb boneless skinless chicken thighs, cut into 8 similar-size pieces
• ½ cup buttermilk
• ½ tsp fine salt
• ¾ cup all-purpose flour
• ¼ cup cornstarch
• ½ tsp garlic powder
• ½ tsp smoked paprika
• About 6 cups neutral oil, or enough for a 2-inch frying depth

Maple-chili glaze

• ¼ cup pure maple syrup
• 1 tbsp unsalted butter
• 1 tbsp vinegar-based hot sauce
• ¼ tsp red pepper flakes

Blackberry finish

• 1 cup fresh or frozen blackberries
• 1 tbsp granulated sugar
• 1 tbsp water
• 1 tsp fresh lemon juice

Equipment

Baking sheet, saucepan, whisk, heavy frying pot, rack, instant-read thermometer

Allergens and ingredient notes: Wheat, milk, egg; check croissant and hot sauce labels.

Step by step

1. Make the custard first. Whisk egg yolks, their 2 tbsp sugar, and 1 tbsp cornstarch in a heatproof bowl. Heat the custard milk until steaming. Slowly whisk it into the yolks, return everything to the saucepan, and whisk constantly over medium-low heat until thick and bubbling. Cook, whisking, for 1 minute after the first bubbles. Remove from heat; stir in the custard butter and vanilla.
2. Spread custard in a shallow bowl, press food wrap against its surface, and refrigerate promptly for at least 30 minutes until cold and thick. Meanwhile toss chicken with buttermilk and its salt in a separate bowl; cover and refrigerate for 30 minutes.
3. Simmer blackberries with their sugar, water, and lemon juice in a small saucepan for 6–8 minutes, crushing about half the berries, until the juices coat a spoon. Set aside. Heat the oven to 350°F (175°C). Split croissants lengthwise, spread one-quarter of the cold custard inside each, and close them gently.
4. Whisk the French-toast eggs with their milk, cinnamon, and vanilla in a shallow dish. Brush a lined baking sheet with its melted butter. Dip each filled croissant into this egg mixture for about 5 seconds per side, letting excess drip back. Arrange on the sheet and bake 20–25 minutes until golden, set, and at least 160°F (71°C) in the egg-coated center. Discard unused dipping mixture.
5. While they bake, mix chicken flour, cornstarch, garlic powder, and smoked paprika. Lift chicken from the marinade, coat in the flour mixture, and press to form craggy edges. Discard raw marinade. Heat frying oil to 350°F (175°C) in a pot no more than half full. Fry chicken in small batches for 5–7 minutes, turning, until crisp and every thickest piece reaches 165°F (74°C). Drain on a rack.
6. Melt glaze butter with maple syrup, hot sauce, and red pepper flakes in a small saucepan. Simmer gently for 1 minute, then brush all the glaze over the cooked chicken just before assembly.
7. Sprinkle 1 tsp of the separate brûlée sugar over each cooked croissant. Broil 6 inches from the heat for 30–90 seconds, watching continuously, until the sugar melts and caramelizes. Remove as soon as it turns amber; pastry can scorch quickly.
8. Rest the croissants 3 minutes, then cut each crosswise into two pieces so the custard is visible. Put one piece on each plate, add two glazed chicken pieces, and lean the remaining croissant piece over the stack. Divide all blackberry compote around and over the stacks. Serve immediately; the French toast is already filled with custard, not raw batter.

The Devotti twist: A cooked pastry-cream center, caramelized sugar shell, crunchy chicken, and sharp berry sauce bring four distinct textures into one breakfast stack.

Make ahead and storage

Store chicken, custard-filled toast, and compote separately in the refrigerator within 2 hours; use within 2 days. Reheat chicken and toast to 165°F (74°C). Assemble after reheating; the sugar crust will soften in storage.