French Toast Fried Chicken Sandwich
A crispy fried chicken sandwich nestled between brioche French toast slices, finished with a tangy apricot sweet chili sauce for a perfect balance of sweet and savory flavors.
Equipment
- 1 Dutch oven for frying chicken and oil heating
Ingredients
- 4 chicken thighs
- 2 cups self-rising flour
- 1 cup buttermilk
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp paprika
- 4 slices brioche bread
- 4 large eggs
- 1/2 cup milk
- 1 cup apricot preserves
- 1/4 cup honey
- dash of sriracha sauce
- vegetable oil for frying
- salt and white pepper to taste
Instructions
- Clean and pat dry the chicken thighs.
- Marinate chicken in buttermilk, salt, and white pepper for at least 30 minutes.
- Heat vegetable oil in a Dutch oven to 350°F for frying.
- Mix self-rising flour with onion powder, garlic powder, and paprika in a bowl.
- Coat marinated chicken in the seasoned flour mixture.
- Fry chicken in hot oil until golden brown and cooked through, about 7 minutes per side.
- Simmer apricot preserves, honey, and sriracha to make a thickened sweet chili sauce.
- Whisk eggs with milk and a pinch of spices; soak brioche slices in this mixture.
- Fry soaked brioche slices in a pan until golden and crisp.
- Assemble sandwich by placing fried chicken between two French toast slices and drizzle with apricot chili sauce.
Notes
- Marinate chicken overnight for deeper flavor.
- Substitute brioche with challah bread if preferred.
- Store leftover sauce in refrigerator up to one week.