In a medium bowl, combine buttermilk with paprika, garlic powder, onion powder, salt, and black pepper. Add chicken breasts, coat thoroughly, cover, and refrigerate for at least one hour.

In a shallow dish, whisk together eggs, milk, and vanilla extract until well combined, and set aside.

Heat a skillet over medium heat, add butter, and allow to melt. Dip each slice of bread into the egg mixture and cook in the skillet for 2–3 minutes per side until golden brown.

Take the marinated chicken out of the fridge. Set up a dredging station with flour in one bowl and breadcrumbs in another. Coat the chicken in flour, dip in buttermilk, and then coat in breadcrumbs.

Heat oil in a skillet over medium-high heat. Fry the breaded chicken for 5–7 minutes on each side or until golden brown and cooked through. Transfer to a paper towel-lined plate.

Assemble the sandwich with one slice of French toast, fried chicken, another slice of French toast, and drizzle with maple syrup. Add optional toppings if desired.

Serve hot with fresh fruit for a perfect combination.