Description
A decadent French Toast Fried Chicken Sandwich combining crispy buttermilk fried chicken thighs with sweet and tangy bourbon sweet chili sauce, nestled between buttery brioche French toast slices. Perfect for brunch or a comforting meal that balances savory, sweet, and spicy flavors.
Ingredients
Scale
Chicken and Coating
- 4 Chicken Thighs
- 2 cups Self-Rising Flour
- 1 cup Buttermilk
- 1 tbsp Onion Powder
- 1 tbsp Garlic Powder
- 1 tbsp Paprika
- 1/2 tbsp Tony’s Seasoning
- 1/2 tsp White Pepper
- 1/2 tsp Salt
- 2 Eggs (for dredging after marinating)
French Toast
- 4 slices Brioche Bread
- 4 large Eggs
- 1/2 cup Milk
- 1 tsp Almond Extract (or vanilla extract)
- 1 tsp Cinnamon
- Pinch Nutmeg
- 3 tbsp Unsalted Butter (for frying)
- Pinch Salt
Bourbon Sweet Chili Sauce
- 1 cup Apricot Preserves
- 1 tbsp Chili Sauce
- 1/4 cup Honey
- 1/2 cup Bourbon
- Dash Sriracha
Instructions
- Marinate Chicken: Clean the chicken thighs and place them in a bowl with 1 cup of buttermilk. Let them marinate for at least 30 minutes, preferably up to 2 hours, to tenderize and infuse flavor.
- Heat Oil: In a Dutch oven or deep heavy-bottomed pot, heat enough oil to 350°F (175°C) to ensure perfect frying temperature for the chicken.
- Dredge and Fry Chicken: Mix the self-rising flour with onion powder, garlic powder, paprika, Tony’s seasoning, white pepper, and salt. Dip the marinated chicken first into 2 eggs beaten separately, then dredge thoroughly in the seasoned flour. Fry the chicken thighs in the hot oil for about 7 minutes per side until golden brown and fully cooked through. Remove and drain on paper towels.
- Prepare Bourbon Sweet Chili Sauce: In a small pot, combine apricot preserves, chili sauce, honey, bourbon, and a dash of sriracha. Simmer gently over medium heat, stirring often until the sauce thickens slightly and intensifies in flavor, about 10 minutes. Remove from heat and set aside.
- Make French Toast: Whisk together 4 large eggs, milk, almond extract, cinnamon, nutmeg, and a pinch of salt. Heat a skillet over medium heat with unsalted butter. Dip brioche bread slices into the egg mixture, coating evenly, then fry in the butter until golden brown on both sides, about 2-3 minutes per side. Keep warm.
- Assemble Sandwich: Place a piece of fried chicken on a slice of French toast, drizzle generously with the bourbon sweet chili sauce, and top with another slice of French toast. Serve immediately and enjoy.
Notes
- Marinating the chicken for longer improves tenderness and flavor.
- Maintain oil temperature at 350°F for crispy, not greasy chicken.
- Adjust sriracha in the sauce to control heat level.
- Use brioche bread for its buttery richness and soft texture ideal for French toast.
- This sandwich is best enjoyed fresh to preserve crispiness.
