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Sweet French toast and crackly fried chicken hang out together, then everything gets slathered in a bold apricot bourbon chili sauce. It’s like smashing brunch comfort with a kick of spicy flavor. Biting into it, you’ll find heat, crunch, and a sticky glaze that’s totally addictive.
This dish first hit my table at a family brunch and now it’s what I make when I want to spoil folks with something cozy but rich. Nearly every time, someone asks me how I pulled it off before we’re done eating.
Delicious Ingredients
- Almond or vanilla extract: turns up those bakery flavors in the French toast
- Cinnamon and nutmeg: push cozy warmth through the bread and coating
- Brioche bread: soft, buttery slices that practically melt when soaked
- Siracha: dials up the spicy zing in each bite
- Bourbon: gives the sauce deep caramel vibes
- Honey: brings gentle floral sweetness into the glaze
- Apricot and chili sauce: makes a super glossy, sweet-spicy finish
- Eggs: help the bread soak up flavor and bind coatings
- White pepper and salt: give the marinade a big flavor boost
- Buttermilk: keeps chicken extra juicy and soft
- Tony’s seasoning: spices up the crust with real Louisiana soul
- Onion powder, garlic, and paprika: make the fried chicken crust rich and bold
- Self rising flour: turns out super tender crunchy chicken
- Chicken thighs: tasty and stay moist while frying
Ingredient Hints
Grab thick slices of brioche so your toast can hold all the goodness. Using great honey or a local apricot jam makes the sauce extra tasty.
Step-by-Step Directions
- Assemble the Sandwich:
- Stack a piece of French toast with hot fried chicken. Spoon on tons of sauce and cap with another slice. Dig in right away for that crispy bite
- Make French Toast:
- Whisk up your eggs, milk, a splash of extract, cinnamon, nutmeg, and a bit of salt. Dip brioche both sides to soak. Toast in a buttered skillet until you see a dark golden crust
- Cook the Sauce:
- Mix up the honey, apricot-chili sauce, bourbon, and sriracha in a small pot. Let it bubble 5–7 minutes until it thickens up. Pull it off to cool and get sticky
- Coat and Fry the Chicken:
- Take chicken out of the marinade, dip deep in your seasoned flour, and press it for a solid coat. Fry at 350°F in batches, 7-ish minutes a side until crispy and golden. Let them rest on a rack so they don’t get soggy
- Prepare the Fry Coating:
- In a big bowl, combine flour, paprika, garlic, onion powder, and Tony’s. Squash any lumps for a smooth dredge
- Marinate the Chicken:
- Toss thighs with buttermilk, white pepper, and salt. Stash in the fridge covered 30 minutes or up to 2 hours for max flavor
- Wash and Prep Chicken:
- Clean chicken using vinegar and lemon, pulling off extra fat. Dry well so the flavors really get in there
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Nothing tops that apricot bourbon drizzle for me. The very first bite with crispy fried chicken and glossy sauce had my whole family fighting for the last drop. Smiles all around the table, every time.
How to Store Leftovers
- Put extra chicken in a sealed box in the fridge for up to three days
- Let the French toast cool down before storing to keep it from going mushy
- Reheat chicken in a hot oven or air fryer so it stays crunchy before building your next sandwich
Easy Ingredient Swaps
- Chicken breast or tenderloin is fine—just check them early so they don’t go dry
- No self-rising flour? Trade in all-purpose and toss in a pinch of baking powder
- For a gentle sauce, sub in sweet chili sauce instead of sriracha and use less bourbon
- Want it dairy free? Try coconut milk in your egg dip mix
Fun Ways to Serve
- Add tangy pickles or slaw for crunch
- Slice small for slider-sized bites—great at brunch
- Dish it up with salads, crispy fries, or roasted potatoes
- Go fancy and serve with a swirl of hot honey on the plate
Background & Inspiration
Fried chicken and French toast show off roots in classic Southern food. This stacked sandwich borrows from brunch, where sweet and salty flavors always meet up. The sticky-hot glaze gives a shout-out to Nashville chicken, and bourbon adds a punchy, modern Southern finish. Making it always feels both traditional and playful to me.
Recipe Questions & Answers
- → Why does the chicken turn out nice and juicy?
Letting the chicken soak in buttermilk makes it tender and keeps it full of tasty juices while cooking.
- → Could I swap in another kind of bread?
Brioche is awesome for that buttery bite, but thick challah or even hearty white bread work just as well.
- → Will the bourbon drizzle burn my mouth?
This sauce is both sweet and spicy. If you want less heat, just back off the chili sauce or sriracha a bit.
- → How do I get French toast slices to be crunchy?
Just fry your egg-soaked brioche in butter till both sides are golden and have a nice crisp. That way, it stays soft but has some crunch.
- → Is it possible to prep these ahead?
You can get all the parts ready in advance, but put ‘em together right before eating so you don’t lose the good textures.