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The French Toast Fried Chicken Sandwich is a delicious combination of crispy fried chicken and sweet, fluffy brioche French toast, elevated by a tangy apple juice sweet chili sauce. It makes for a wonderful dish whether you're looking to treat yourself at brunch, pack something special for a picnic, or enjoy a comforting family dinner. The balance of sweet and savory flavors makes each bite memorable and satisfying.
I first tried this recipe on a lazy weekend brunch and was hooked immediately. My family loves the unexpected pairing of French toast and fried chicken every time I make it.
Ingredients
- Chicken thighs: fresh and skin-on for juiciness and crispiness
- Self-rising flour: provides a light coating with a bit of lift
- Buttermilk: acts as a tenderizing marinade, enhancing moisture and flavor
- Onion powder and garlic powder: bring savory depth to the seasoning mix
- Paprika: adds a mild smoky warmth, choose sweet or smoked depending on your preference
- Brioche bread: is soft yet sturdy enough to hold the sandwich together, look for fresh or day-old slices
- Large eggs and milk: combine to create the custardy French toast soak
- Apricot jam: gives the sauce a fruity sweetness, use good-quality for best results
- Honey: naturally sweetens the sauce creating a beautiful balance
- Sriracha: adds just the right amount of heat without overpowering the flavors
Step-by-Step Instructions
- Clean the Chicken:
- Rinse the chicken thighs under cold water and pat completely dry with paper towels to ensure crispiness when frying.
- Marinate the Chicken:
- Place the chicken in a bowl with buttermilk, salt, and white pepper. Cover and let it marinate in the fridge for at least 30 minutes or up to 4 hours. This will tenderize the meat and infuse it with moisture.
- Heat the Oil:
- Pour vegetable oil into a Dutch oven or deep skillet and heat to 350 degrees Fahrenheit. Use a thermometer to maintain the right frying temperature for crispy yet cooked-through chicken.
- Prepare the Flour Mixture:
- In a bowl combine the self-rising flour with onion powder, garlic powder, and paprika. This flavorful coating will form the crunchy crust.
- Coat and Fry the Chicken:
- Remove chicken from buttermilk and dredge well in the seasoned flour mixture. Fry each piece for about 7 minutes per side until golden brown and cooked through. Drain on paper towels.
- Make the Sauce:
- In a small saucepan combine apricot jam, honey, and sriracha. Simmer gently, stirring frequently until the mixture thickens to a syrupy sauce consistency. Remove from heat and let cool slightly.
- Prepare the French Toast:
- Whisk together eggs, milk, salt, and a pinch of spices such as cinnamon or nutmeg if desired. Dip each brioche slice into the egg mixture completely soaking both sides.
- Cook the French Toast:
- Place soaked brioche slices onto a medium heated skillet or griddle. Cook until golden and slightly crispy on each side. Keep warm until assembly.
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My favorite ingredient is the apricot jam in the sauce because it adds a lovely fruity brightness that complements the rich fried chicken. I remember making this for a weekend brunch with friends and everyone was delighted to find such an unexpected but delicious flavor combination.
Storage Tips
Store leftover fried chicken and French toast separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in the oven to maintain crispiness and toast the brioche lightly in a pan. Keep the sauce chilled and add just before serving for the best taste.
Ingredient Substitutions
If you don’t have self-rising flour, mix all-purpose flour with baking powder and a pinch of salt instead. Greek yogurt can replace buttermilk in a pinch to tenderize the chicken. If apricot jam is unavailable, peach or mango preserves also work well. Substitute sriracha with another chili sauce or hot honey for a sweet heat.
Serving Suggestions
Serve with a side of crispy sweet potato fries or a fresh green salad for contrast. A chilled glass of iced tea or lemonade pairs nicely with the sweet and savory notes. For an extra indulgent touch, add a slice of sharp cheddar or crispy bacon to the sandwich.
Cultural Context
This sandwich is a creative American fusion inspired by Southern fried chicken and the classic French toast favored at breakfast and brunch. Its sweet and savory flavor profiles reflect a growing trend of combining unexpected ingredients to create elevated comfort food dishes that surprise and delight.
Pro Tips
- Always pat your chicken dry before marinating for the crispiest crust.
- Keep oil temperature steady at 350 degrees Fahrenheit to avoid greasy or undercooked chicken.
- Do not skip soaking the brioche in the egg mixture fully, this ensures soft and custardy French toast that balances the crispy chicken perfectly.
Recipe FAQs
- → How do I ensure the chicken stays crispy?
Marinate chicken in buttermilk to tenderize, coat it evenly in seasoned flour, and fry in hot oil at 350°F for about 7 minutes per side to lock in crispiness.
- → What type of bread works best for this sandwich?
Brioche bread is ideal due to its soft, slightly sweet texture that soaks up the egg mixture without falling apart during frying.
- → How is the sweet chili sauce prepared?
Simmer apricot preserves with honey, chili sauce, and a dash of sriracha until thickened to create a tangy and slightly spicy glaze.
- → Can I substitute the chicken thighs with another cut?
Chicken thighs are preferred for juiciness and tenderness, but boneless chicken breasts can be used if cooked carefully to avoid drying out.
- → What sides pair well with this sandwich?
Fresh greens, crispy fries, or a light pickle complement the rich and flavorful sandwich nicely.
- → Can this be prepared ahead of time?
Marinate the chicken a few hours ahead, but for best texture, fry and assemble the sandwich just before serving.