Buttermilk fried chicken French toast

Method

1. Begin by marinating the chicken a day in advance. Cut chicken into strips, about 3cm wide. Mix the buttermilk and soy sauce together, then add chicken strips. Mix to combine, then cover and leave in the fridge overnight.
2. To make the brittle, heat the oven to 170°C fan/gas 5. While you wait, line a baking tray with baking paper or a silicone mat. Put the sugar, butter, golden syrup and a pinch of salt in a saucepan over a low heat. Once melted and starting to bubble, mix in the toasted sesame seeds. Pour the mixture onto the prepared tray, tipping it so it spreads out evenly. Bake for 10 minutes. On another tray, roast the peanuts for 5-10 minutes until fragrant. Set both aside to cool (then transfer to separate airtight containers, if making in advance).
3. Remove the chicken from the fridge 15 minutes before cooking. Combine the flour, paprika and garlic powder in a wide bowl and set aside. To make the french toast, whisk the milk, eggs, vanilla, sugar and a pinch of salt in a shallow, wide bowl until smooth. Soak each slice of brioche in the milk mix for 1-2 minutes on each side, then transfer to a wire rack set over a tray to catch the drips.
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4. Heat a deep pan half-full of vegetable oil to 170°C. Toss the buttermilk chicken in the flour mixture until coated then, working in batches, gently lower into the hot oil and cook for 4-5 minutes. Be careful not to overcrowd the pan. Use a slotted spoon to scoop out the chicken and drain on kitchen paper.
5. When most of the chicken is cooked, put a large frying pan over a low-medium heat and add the knob of butter. Once melted, add the soaked brioche slices to the pan and cook for 3-4 minutes on each side until crisp. Work in batches (with extra butter) if you need to.
6. To serve, cut the french toast slices into triangles and arrange on a plate. Put the fried chicken on top, add the sesame brittle and toasted peanuts. Drizzle over maple syrup and serve.