In a bowl, combine the buttermilk, paprika, garlic powder, onion powder, salt, and black pepper. Add the chicken breasts and let them marinate in the fridge for at least 30 minutes.

In another bowl, whisk together the eggs, milk, and vanilla extract. Dip each slice of bread in the mixture, ensuring every side is well-coated.

In one shallow dish, place the flour, and in another, put the breadcrumbs. Take the marinated chicken out of the fridge and dredge it first in the flour, then in the breadcrumbs.

Heat a frying pan over medium heat and add a little oil. Fry the chicken until golden brown and fully cooked, about 6-7 minutes per side.

In the same pan, melt the butter and cook the French toast slices until golden brown on each side.

Layer two slices of French toast, add a piece of fried chicken in between, and top with another slice of French toast.

Drizzle with maple syrup, sprinkle with powdered sugar, and add some fresh fruit and a dollop of whipped cream on the side for a delightful finish.