Sweet Hot French Toast Chicken (Print-Friendly Format)
Golden fried chicken with French toast and bourbon-apricot chili sauce—bold flavors meet pillowy brioche bread.
# Required Ingredients:
→ Fried Chicken
01 -
4 chicken thighs, trimmed and cleaned
02 -
2 cups self-rising flour
03 -
1 tablespoon onion powder
04 -
1 tablespoon garlic powder
05 -
1 tablespoon paprika
06 -
0.5 tablespoon Cajun seasoning
07 -
1.5 litres vegetable oil, for frying
→ Buttermilk Marinade
08 -
1 cup buttermilk
09 -
0.5 teaspoon white pepper
10 -
0.5 teaspoon salt
11 -
2 large eggs
→ Bourbon Apricot Chili Sauce
12 -
1 cup apricot preserves
13 -
1 tablespoon chili sauce
14 -
0.25 cup honey
15 -
0.5 cup bourbon
16 -
Dash sriracha
→ Classic French Toast
17 -
3 tablespoons unsalted butter
18 -
4 slices brioche bread
→ French Toast Egg Mixture
19 -
4 large eggs
20 -
0.5 cup milk
21 -
1 teaspoon almond extract
22 -
1 teaspoon ground cinnamon
23 -
Pinch ground nutmeg
24 -
Pinch salt
# How to Make It:
01 -
Rinse chicken thighs with lemon and vinegar, trim excess fat, and pat thoroughly dry with paper towels.
02 -
Combine chicken, buttermilk, white pepper, and salt in a bowl. Marinate in the refrigerator for at least 30 minutes, preferably up to 2 hours.
03 -
In a wide bowl, mix self-rising flour, onion powder, garlic powder, paprika, and Cajun seasoning together. Set aside.
04 -
Pour vegetable oil into a Dutch oven or large pot to a depth of approximately 4 cm. Heat oil to 175°C.
05 -
Remove chicken from marinade. Whisk eggs and add to marinade if not already combined. Dredge chicken in flour mixture, ensuring a full, even coating. Fry chicken in batches until golden brown and fully cooked, about 7 minutes per side. Transfer to a wire rack to drain.
06 -
Combine apricot preserves, chili sauce, honey, bourbon, and sriracha in a small saucepan. Simmer over medium heat for 5–7 minutes until syrupy. Allow the sauce to cool slightly.
07 -
Whisk together eggs, milk, almond extract, cinnamon, nutmeg, and a pinch of salt in a shallow dish.
08 -
Heat unsalted butter in a skillet over medium heat. Dip brioche slices into the egg mixture, ensuring both sides are coated. Fry each slice until golden on both sides.
09 -
Place fried chicken on a slice of French toast brioche, drizzle generously with bourbon apricot chili sauce, and top with a second slice of French toast. Repeat for remaining servings.
# Additional Information:
01 -
Marinating the chicken longer enhances tenderness and flavour. For a spicier sandwich, increase sriracha in the sauce.
02 -
Use a kitchen thermometer to monitor oil temperature for optimal frying results.