In a large mixing bowl, combine buttermilk, paprika, garlic powder, onion powder, salt, and black pepper. Add the chicken breasts, ensuring they are well-coated. Cover and refrigerate for at least one hour—overnight is ideal.

In a shallow dish, whisk together the eggs, milk, and vanilla extract until fully combined.

In a skillet, melt butter over medium heat. Dip each slice of bread into the egg mixture, coating both sides. Cook each slice for 2-3 minutes per side until golden brown.

Remove chicken from the marinade. Dredge in flour, dip back in buttermilk, and then coat in breadcrumbs.

In a separate skillet, heat oil over medium-high heat. Fry the chicken breasts for 5-7 minutes on each side until golden brown and cooked through.

On a plate, layer one slice of French toast, top with fried chicken, and finish with another slice of French toast. Drizzle with maple syrup and add optional toppings.

Serve hot for the best flavor and texture.