In a large bowl, combine buttermilk, paprika, garlic powder, onion powder, salt, and black pepper. Add the chicken breasts and coat thoroughly. Cover and refrigerate for at least 1 hour or overnight for maximum flavor.

Whisk together eggs, milk, and vanilla extract in a shallow dish.

Heat a large skillet over medium heat and melt 1 tablespoon of butter.

Dip each slice of bread into the egg mixture, coating both sides evenly.

Cook for 2–3 minutes per side until golden brown. Repeat with remaining bread, adding more butter as needed.

Remove the chicken from the marinade.

Coat each piece in flour, dip briefly back into the buttermilk mixture, then coat with breadcrumbs.

Heat oil in a large skillet over medium-high heat.

Carefully add the breaded chicken and fry for 5–7 minutes per side until golden brown and fully cooked. The internal temperature should reach 165°F (74°C).

Transfer to paper towels to drain excess oil.

Place one slice of French toast on a serving plate.

Top with a piece of crispy fried chicken.

Add another slice of French toast on top to create the sandwich.

Drizzle generously with maple syrup and garnish with powdered sugar, fresh fruit, or whipped cream if desired. Serve immediately while warm.