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  • 4 slices Thomas'® Cinnamon Swirl Bread
  • 2 chicken breasts, each sliced in half
  • 4 eggs
  • 1½ cups buttermilk
  • 1 cup flour
  • ½ tsp salt
  • ½ tsp cayenne pepper
  • 1 tbsp smoked paprika
  • ½ tsp pepper
  • 2 cups vegetable oil
  • 2 tbsp butter
  • powdered sugar
  • maple syrup
  • hot sauce


  1. Pound chicken breasts until 1½ inches thick.
  2. In a shallow bowl, whisk 2 eggs with ½ cup buttermilk.
  3. In another bowl, mix flour, salt, cayenne pepper, smoked paprika, and pepper.
  4. Coat chicken in flour mixture, then egg mixture, and then again in flour mixture.
  5. Heat 2 cups vegetable oil in a medium-sized Dutch oven over medium-high heat.
  6. Cook chicken for 9–10 minutes, turning once.
  7. In a bowl, whisk 2 eggs and 1 cup buttermilk.
  8. Dip Swirl Bread in egg mixture and cook in a skillet with butter over medium heat, 3–4 minutes per side.
  9. Grab two plates and stack divide your yumminess between them, laying down the Swirl Bread first, then topping with fried chicken.
  10. Sprinkle with powdered sugar, drizzle with syrup and your favorite hot sauce.

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