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American·Main Course

Savory Chicken Leg French Toast

A unique, savory twist on a brunch classic where thick-cut bread is soaked in a concentrated chicken-infused custard, pan-seared, and then finished in the oven with a whole chicken leg pressed into the center.

Prep

20m

Cook

75m

Total

155m

Serves

2

Method

  1. 01

    Place chicken legs, mirepoix, and chicken broth in a saucepan. Bring to a simmer over high heat, then reduce to medium-low, cover, and cook for 20 minutes. Flip the legs carefully to avoid tearing the skin, cover, and simmer for another 20 minutes. Remove chicken legs and refrigerate until chilled.

    Step 1
    Watch · 0:46
  2. 02

    Increase heat to medium-high and reduce the remaining cooking liquid to about 1/2 cup. Strain the liquid into a bowl, pressing the cooked vegetables through the mesh to extract extra flavor and body.

    Step 2
    Watch · 2:08
  3. 03

    Whisk thyme, lemon zest, black pepper, salt, cayenne, creme fraiche, and eggs into the reduced chicken liquid until a smooth, savory custard forms.

    Step 3
    Watch · 2:45
  4. 04

    Place thick slices of stale bread into a baking dish and pour the custard over them. Wrap and refrigerate for at least 1 hour, or up to overnight, to allow the bread to fully absorb the liquid.

    Step 4
    Watch · 3:51
  5. 05

    Heat clarified butter in a skillet over medium heat. Brown the soaked bread for a couple of minutes per side until golden. Transfer the bread to a foil-lined, greased baking sheet.

    Step 5
    Watch · 5:13
  6. 06

    Place a chilled chicken leg on top of each piece of toast and press down firmly so the chicken is partially embedded. Brush any remaining custard over the chicken, then season with salt, grated Parmesan, and a pinch of cayenne.

    Step 6
    Watch · 5:54
  7. 07

    Bake in the center of a 400°F (200°C) oven for 30 to 35 minutes until the bread has puffed up and everything is beautifully browned. Serve immediately with Dragon Syrup (maple syrup spiked with sriracha and cayenne).

    Step 7
    Watch · 7:15

From Chef John

  • “You are after all the kernel mustard of what goes in your chicken gravy colored custard.”
  • “If people chuckle when you serve this do not take that as an insult... they're not laughing at your chicken leg toast, they're laughing with it.”
  • “If we only gave this a few minutes and then tried to cook it we will have not achieved full penetration and when it comes to chicken leg toast, oh we are going to need full penetration.”