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This sandwich blends crispy fried chicken with the sweetness of French toast, all finished with a punchy bourbon apricot chili sauce. It is a collision of cozy brunch comfort and spicy dinner energy. Each bite hits with crunch, heat, and an irresistible sticky coating.
I first made this for a family brunch and it has become my go to whenever I want something that feels decadent and homey at the same time. Every time I serve it I get recipe requests by the end of the meal.
Ingredients
- Chicken thighs: bring juicy flavor and stay moist when fried
- Self rising flour: gives the most tender crispy coating
- Onion powder, garlic, and paprika: add deep savory notes to the crust
- Tony’s seasoning: infuses extra heat and Louisiana flair
- Buttermilk: tenderizes the chicken and boosts juiciness
- White pepper and salt: wake up the marinade
- Eggs: help everything stick and enrich the bread mixture
- Apricot and chili sauce: form the base of a glossy unforgettable glaze
- Honey: brings amore floral sweetness to the sauce
- Bourbon: deepens the sauce with caramel richness
- Siracha: turns up the heat in every bite
- Brioche bread: delivers melt-in-your-mouth fullness for French toast
- Almond or vanilla extract: infuses toast with bakery vibes
- Cinnamon and nutmeg: lend warmth to the coating
Ingredient Tips
Choose thick cut brioche for the best structure and flavor absorption. Use high quality local honey or apricot preserves for the sauce if possible.
Step-by-Step Instructions
- Wash and Prep Chicken:
- Clean chicken thighs using lemon and vinegar to remove excess fat. Pat dry thoroughly so the marinade can absorb
- Marinate the Chicken:
- Combine chicken buttermilk salt and white pepper in a bowl. Cover and refrigerate for at least thirty minutes up to two hours for maximum tenderness and flavor penetration
- Prepare the Fry Coating:
- Mix self rising flour onion powder garlic paprika and Tony’s seasoning in a wide bowl. Use your hands to break up clumps for an even dredge
- Coat and Fry the Chicken:
- Remove thighs from marinade dip into seasoned flour mixture and press firmly to coat well. Heat vegetable oil to three hundred fifty degrees in a deep pot. Fry chicken in batches about seven minutes per side until golden crisp and cooked through. Let chicken rest on a rack so it stays crunchy
- Cook the Sauce:
- Combine apricot chili sauce honey bourbon and siracha in a small pot. Simmer for five to seven minutes until thickened and syrupy. Let cool to develop flavors
- Make French Toast:
- Whisk eggs milk extract cinnamon nutmeg and a pinch of salt to make an egg mixture. Dip brioche slices to soak each side. Melt butter in a skillet and cook bread until each side is deeply golden
- Assemble the Sandwich:
- Pile hot fried chicken onto a slice of French toast. Spoon over bourbon apricot chili sauce and top with another French toast slice. Serve right away for maximum crispness
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My favorite ingredient is the apricot bourbon sauce. The first time I tasted it on the crispy chicken I knew this would become a permanent part of family celebrations. One bite and everyone at the table was laughing and reaching for more sauce.
Storage Tips
- Store leftover fried chicken in an airtight container in the fridge for up to three days
- French toast slices should be cooled completely before storing to avoid sogginess
- Reheat chicken in a hot oven or air fryer to regain crispiness before assembling your sandwich
Ingredient Substitutions
- Chicken breasts or tenders can stand in for thighs but check earlier for doneness
- No self rising flour Use all purpose and add half a teaspoon baking powder
- For a milder sauce substitute sweet chili sauce for sriracha and dial back bourbon
- Coconut milk works in place of dairy milk for a twist in the egg mixture
Serving Suggestions
- Layer with quick pickles or shredded cabbage for crunch
- Make bite sized sliders for brunch parties
- Pair with crispy potatoes a green salad or even fries
- For an extra fancy touch serve with a drizzle of hot honey on the side
Cultural Context
French toast and fried chicken both have deep roots in Southern US cooking. This sandwich borrows from brunch culture where sweet meets savory in playful ways. The sticky hot sauce nods to Nashville hot chicken and the bourbon gives it that modern Southern finish. Whenever I make this I feel both tradition and creativity at once.
Frequently Asked Questions About Recipes
- → What makes the chicken extra juicy?
The buttermilk marinade tenderizes the chicken and helps lock in moisture, resulting in juicy, flavorful meat.
- → Can I use a different kind of bread?
Brioche is ideal for its rich texture, but challah or thick-cut white bread work well for a similar effect.
- → Is the bourbon sauce very spicy?
The sauce balances sweet and spicy notes; adjust the amount of chili sauce or sriracha to suit your taste.
- → How do I get crisp French toast slices?
Fry the egg-dipped brioche in unsalted butter until golden brown on both sides for a crisp yet tender slice.
- → Can I make this sandwich ahead of time?
The components can be prepared in advance, but assemble just before serving for the best texture and flavor.