Fried Chicken French Toast (Printable Version)
Fried chicken hugs French toast and bourbon-apricot chili, mixing rich, bold flavors and soft brioche in every mouthful.
# What You'll Need:
→ Fried Chicken
01 -
1.5 litres vegetable oil for frying
02 -
0.5 tablespoon Cajun seasoning
03 -
1 tablespoon paprika
04 -
1 tablespoon garlic powder
05 -
1 tablespoon onion powder
06 -
2 cups self-rising flour
07 -
4 chicken thighs cleaned and trimmed
→ Buttermilk Marinade
08 -
2 large eggs
09 -
0.5 teaspoon salt
10 -
0.5 teaspoon white pepper
11 -
1 cup buttermilk
→ Bourbon Apricot Chili Sauce
12 -
Dash sriracha
13 -
0.5 cup bourbon
14 -
0.25 cup honey
15 -
1 tablespoon chili sauce
16 -
1 cup apricot preserves
→ Classic French Toast
17 -
4 slices brioche bread
18 -
3 tablespoons unsalted butter
→ French Toast Egg Mixture
19 -
Pinch salt
20 -
Pinch ground nutmeg
21 -
1 teaspoon ground cinnamon
22 -
1 teaspoon almond extract
23 -
0.5 cup milk
24 -
4 large eggs
# Steps to Follow:
01 -
Set a chicken piece on a brioche French toast slice. Spoon over the warm bourbon apricot chili sauce. Pop another slice right on top. Just keep going for all the others.
02 -
Drop a chunk of butter in your skillet and let it melt on medium. Dunk both sides of brioche in your egg mix. Let them hang out and then fry till each is really golden.
03 -
In a shallow dish, beat the eggs. Pour in the milk and almond extract, sprinkle in cinnamon and nutmeg, toss in a pinch of salt, and give it a really good whisk.
04 -
Toss apricot jam, chili sauce, honey, bourbon, and as much sriracha as you like into a saucepan. Put it over medium heat and let it simmer till it thickens, about 5-7 minutes. Take it off the heat and wait a bit to cool down.
05 -
Fish the chicken out of the marinade. If the eggs aren't in there yet, whisk and toss them in. Coat every piece in your flour mix, really pressing on all sides. Fry in the hot oil (work in batches) till they're deep golden and cooked through—usually about 7 minutes each side. Lift them out onto a wire rack.
06 -
Fill your big pot with oil to about 4 cm deep. Get it hot—around 175°C—before you start frying.
07 -
Dump the flour in a wide bowl, add Cajun spice, paprika, garlic powder, onion powder, and give it all a big stir. Leave it aside till you're ready.
08 -
Put the chicken thighs, buttermilk, salt, and white pepper into a bowl. Let the whole thing chill in the fridge for at least 30 minutes—if you can, keep it there for up to 2 hours.
09 -
Run the chicken thighs under water with a splash of lemon or vinegar, clean off any extra fat, then pat super dry using plenty of paper towels.
# Additional Notes:
01 -
If you let the chicken soak longer, it gets extra juicy and tasty. Want more heat? Just toss extra sriracha into your sauce.
02 -
Stick a thermometer in the oil so you know it's at the right temp for frying.