French Toast Chicken Sandwich (Printable Version)
Crispy chicken and soft brioche French toast paired with a sweet chili drizzle for a flavorful meal.
# Everything You’ll Need:
→ Chicken
01 -
4 chicken thighs, cleaned and patted dry
→ Breading and Marinade
02 -
2 cups self-rising flour
03 -
1 cup buttermilk
04 -
1 tablespoon onion powder
05 -
1 tablespoon garlic powder
06 -
1 tablespoon paprika
07 -
Salt and white pepper to taste
→ French Toast
08 -
4 slices brioche bread
09 -
4 large eggs
10 -
1/2 cup milk
11 -
Salt and ground black pepper to taste
→ Sauce
12 -
1 cup apricot preserves
13 -
1/4 cup honey
14 -
Dash of sriracha sauce
→ Frying Medium
15 -
Vegetable oil for frying, heated to 350°F
# Steps to Cook:
01 -
Combine chicken thighs with buttermilk, salt, and white pepper. Marinate for at least 30 minutes in the refrigerator.
02 -
In a bowl, mix self-rising flour, onion powder, garlic powder, paprika, and a pinch of salt.
03 -
Remove chicken from marinade, dredge thoroughly in the seasoned flour mixture. Heat vegetable oil to 350°F in a Dutch oven and fry chicken until golden brown, approximately 7 minutes per side. Drain on paper towels.
04 -
Simmer apricot preserves, honey, and sriracha in a small saucepan over low heat until the mixture thickens slightly, stirring occasionally.
05 -
Whisk eggs with milk, salt, and ground black pepper. Dip brioche slices in the egg mixture, coating evenly. Fry in a lightly oiled pan over medium heat until golden on both sides.
06 -
Place fried chicken between two slices of French toast and drizzle with the apricot sweet chili sauce before serving.
# Extra Suggestions:
01 -
For best results, allow the chicken to marinate overnight to enhance tenderness and flavor.