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French Toast Fried Chicken Sandwich

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This French Toast Fried Chicken Sandwich brings together crispy seasoned fried chicken, buttery brioche French toast, and a sweet and spicy bourbon apricot chili sauce. It’s a bold comfort-food sandwich with crunchy chicken, fluffy French toast, and plenty of flavor in every bite.

Ingredients

  • Fried Chicken:
  • 4 chicken thighs
  • 2 cups self-rising flour
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • ½ tablespoon Tony’s seasoning
  • Buttermilk Mixture:
  • 1 cup buttermilk
  • ½ teaspoon white pepper
  • ½ teaspoon salt
  • 2 eggs, added to the marinade just before frying
  • Bourbon Apricot Chili Sauce:
  • 1 cup apricot
  • 1 tablespoon chili sauce
  • ¼ cup honey
  • ½ cup bourbon
  • Dash of Sriracha
  • Classic French Toast:
  • 3 tablespoons unsalted butter, for frying
  • 4 slices brioche bread
  • French Toast Egg Mixture:
  • 4 large eggs
  • ½ cup milk
  • 1 teaspoon almond extract or vanilla extract
  • 1 teaspoon cinnamon
  • Pinch of nutmeg
  • Pinch of salt

Instructions

  1. Combine the buttermilk, white pepper, and salt in a bowl. Add the chicken thighs and coat well. Cover and marinate in the refrigerator for at least 30 minutes, or up to overnight.
  2. In a separate bowl, combine the self-rising flour, onion powder, garlic powder, paprika, and Tony’s seasoning.
  3. When ready to fry, add the eggs to the marinated chicken and mix well.
  4. Remove each chicken thigh from the buttermilk mixture, allowing excess to drip off, then dredge thoroughly in the seasoned flour. Press the flour onto the chicken for a crispier coating.
  5. Heat frying oil in a deep skillet or fryer to about 350°F (175°C). Fry the chicken in batches until golden brown and cooked through, about 6–8 minutes per side depending on thickness. The internal temperature should reach 165°F (74°C).
  6. Transfer the fried chicken to a wire rack or paper towel-lined plate to drain.
  7. For the bourbon apricot chili sauce, combine the apricot, chili sauce, honey, bourbon, and Sriracha in a saucepan. Simmer over medium-low heat for 5–8 minutes, stirring occasionally, until the sauce thickens slightly. Allow it to cool briefly.
  8. For the French toast, whisk together the eggs, milk, almond extract or vanilla, cinnamon, nutmeg, and salt.
  9. Melt the butter in a skillet over medium heat. Dip each brioche slice into the French toast mixture, coating both sides without oversaturating the bread.
  10. Cook the brioche for 2–3 minutes per side until golden brown and cooked through. Repeat with the remaining slices.
  11. To assemble, place one slice of French toast on a plate, top with crispy fried chicken, and spoon over the bourbon apricot chili sauce.
  12. Top with another slice of French toast and serve immediately.

Notes

  • Chicken thighs work especially well because they stay juicy while frying.
  • For extra-crispy chicken, press the seasoned flour firmly onto the chicken before frying.
  • Always check that fried chicken reaches an internal temperature of 165°F (74°C).
  • The bourbon sauce contains alcohol. Simmering reduces some of the alcohol, but it does not guarantee that all alcohol is removed.
  • Use vanilla extract instead of almond extract if preferred.
  • Brioche gives the French toast a rich, soft texture that pairs well with the crispy chicken.
  • Keep the fried chicken warm on a wire rack while preparing the French toast so it stays crisp.

Find it online: https://ayoubrecipe.com/french-toast-fried-chicken-sandwich/