Description
A decadent French Toast Fried Chicken Sandwich featuring crispy buttermilk-marinated chicken thighs fried to golden perfection, nestled between buttery brioche French toast slices and drizzled with a luscious bourbon sweet chili sauce. This recipe combines sweet, spicy, and savory flavors for a satisfying and indulgent meal.
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
- Pinch Salt
- 3 tbsp Unsalted Butter (for frying)
Bourbon Sweet Chili Sauce
- 1 cup Apricot Preserves
- 1 tbsp Chili Sauce
- 1/4 cup Honey
- 1/2 cup Bourbon
- Dash of Sriracha
Instructions
- Marinate Chicken: Clean the chicken thighs thoroughly and marinate them in 1 cup of buttermilk for at least 30 minutes, up to 2 hours, to tenderize and infuse flavor.
- Heat Oil: Preheat oil in a Dutch oven or deep frying pan to 350°F (175°C) to prepare for frying the chicken.
- Prepare Coating and Fry Chicken: In a large bowl, mix self-rising flour with onion powder, garlic powder, paprika, Tony’s seasoning, white pepper, and salt. Remove chicken from buttermilk marinade. Beat 2 eggs separately. Dip each chicken thigh first in the beaten eggs, then dredge thoroughly in the seasoned flour mixture. Carefully fry the chicken in the hot oil for about 7 minutes per side or until golden brown and cooked through. Remove and drain on paper towels.
- Make Bourbon Sweet Chili Sauce: Combine apricot preserves, chili sauce, honey, bourbon, and a dash of sriracha in a small pot. Simmer over low heat, stirring occasionally, until the sauce thickens and coats the back of a spoon.
- Prepare French Toast: In a shallow bowl, whisk together 4 eggs, milk, almond extract, cinnamon, a pinch of nutmeg, and salt. Heat unsalted butter in a skillet over medium heat. Dip each brioche slice into the egg mixture, ensuring both sides are coated. Fry the bread in the butter until each side is golden brown and slightly crispy. Remove and keep warm.
- Assemble Sandwich: Place a slice of French toast on a plate, top with a crispy fried chicken thigh, and drizzle generously with the bourbon sweet chili sauce. Top with another slice of French toast to complete the sandwich. Serve immediately.
Notes
- Marinating the chicken longer (up to 2 hours) makes it more tender and flavorful.
- Use a thermometer to maintain oil temperature at 350°F for perfectly fried chicken.
- Adjust the sriracha in the sauce to your preferred spice level.
- For a richer flavor, lightly toast the brioche before dipping into the egg mixture.
- This sandwich is best served hot to enjoy the contrast of crispy chicken and soft French toast.
