French Toast Fried Chicken Sandwich: The Ultimate Comfort Food Mashup!
Have you ever had two classic comfort foods together in one incredible sandwich? You need to try French Toast Fried Chicken Sandwich, a mind-blowing combo that’s crispy, juicy, sweet, savory, and downright irresistible. This isn’t your average fried chicken or your regular French toast—this is where brunch meets dinner, where sweet meets spicy, and where everyone who takes a bite instantly becomes a fan for life. Whether you're whipping this up for an easy weekend breakfast, a weeknight dinner, or showing off your cooking skills at the next family gathering, this sandwich is guaranteed to satisfy any craving.
Servings: 4 servings
Ingredients
For the Fried Chicken:
- 4 chicken thighs (boneless)
- 2 cup flour
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- ½ tablespoon Creole Kick
- 1 cup buttermilk
- ½ teaspoon white pepper
- ½ teaspoon salt
- 2 eggs (add when ready to fry)
For the Bourbon Chili Sauce:
- 1 cup preserve of choice
- 1 tablespoon chili sauce
- ¼ cup honey
- ½ cup bourbon
- Dash of Sriracha (or more, depending on how spicy you like it)
For the Classic French Toast:
- 4 slice of brioche bread (thick slices work best)
- 3 tablespoon unsalted butter (for frying)
- 4 large eggs
- ½ cup milk
- 1 teaspoon almond extract (or vanilla extract)
- 1 teaspoon cinnamon
- Pinch of nutmeg
- Pinch of salt
Instructions
- Start by washing the chicken thighs in lemon and vinegar to get them squeaky clean. Pat them dry with paper towels, and trim off any extra fat.In a bowl, mix together your buttermilk, salt, and white pepper. Add the chicken to this mixture and let it marinate in the fridge for at least 30 minutes, though 2 hours (or overnight) is even better if you have the time. The buttermilk will tenderize the chicken, making it juicy and flavorful.
- Heat about 1½ inches of vegetable oil in a Dutch oven or deep pot. You want the oil to reach 350°F before you start frying.In a wide bowl, mix the self-rising flour, onion powder, garlic powder, paprika, and Tony’s seasoning.Crack two eggs into the buttermilk marinade, stir them in, and then remove the chicken. Dip each piece of chicken into the flour mixture, ensuring it's fully coated. Shake off the excess flour.Fry the chicken in the hot oil, working in batches so you don’t overcrowd the pot. Each piece should cook for about 7 minutes per side, or until the internal temperature hits 165°F and the outside is golden brown.Transfer the fried chicken to a wire rack to cool slightly while you prepare the rest.
- In a small saucepan, combine the preserve, chili sauce, honey, bourbon, and a dash of Sriracha.Simmer the sauce over medium heat for about 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly. Let it cool while you prepare the French toast.
- In a shallow bowl, whisk together the eggs, milk, almond (or vanilla) extract, cinnamon, nutmeg, and a pinch of salt.Heat a skillet over medium heat and add a tablespoon of unsalted butter. Once melted, dip each slice of brioche bread into the egg mixture, making sure both sides are evenly coated.Cook the bread in the buttered skillet until golden brown, about 2-3 minutes per side. Repeat with the remaining slices of bread, adding more butter as needed.
- Time to bring it all together! Take a slice of your freshly made French toast, place a crispy fried chicken thigh on top, and drizzle generously with the Bourbon Apricot Chili Sauce. Top it off with another slice of French toast to create your sandwich.Serve hot and enjoy every glorious bite.
Nutrition
Serving: 1g | Calories: 520kcal