In a large bowl, whisk together buttermilk, paprika, garlic powder, onion powder, salt, and black pepper until well combined. Coat the chicken in the marinade, cover, and refrigerate for at least 1 hour.

Prepare the French toast mixture by cracking eggs into a shallow dish. Add milk and vanilla extract, whisk until smooth.

In a skillet, heat a tablespoon of butter over medium heat. Dip each slice of bread in the egg mixture and cook for 2–3 minutes on each side until golden brown.

Prepare three shallow bowls: one with flour, one with the remaining marinade, and one with breadcrumbs. Dredge each chicken breast in flour, dip in marinade, then coat in breadcrumbs.

In a skillet, heat oil over medium-high. Fry the breaded chicken for 5–7 minutes per side until golden brown and fully cooked.

To assemble, place one slice of French toast on a plate. Add the fried chicken, then top with another slice of French toast. Drizzle with maple syrup and add optional toppings.

Serve warm, paired with fresh fruits or hash browns.