This sandwich has been one of my most indulgent discoveries. I first built it on a sleepy Sunday when I wanted something that felt like brunch and dinner at the same time. The idea was simple: what if French toast could cradle a perfectly fried piece of chicken and a sticky, slightly boozy glaze? The contrast of textures and flavors is what makes this so memorable. The exterior of the chicken is crisp and seasoned, the inside remains juicy from a buttermilk soak, and the French toast brings a buttery-sweet cushion that soaks up the sauce in the best way. Our family called it a festival of flavors the first time we made it, and the recipe earned a permanent place in my rotation.

I discovered the balance of sweet and heat when I experimented with apricot preserves and a splash of bourbon to temper the chili. The bourbon lifts the jam, the honey smooths it, and a dash of sriracha gives the finish a pleasant hum instead of an overpowering burn. Each bite is layered: the brioche gives a tender, slightly caramelized bite, then the fried chicken offers a salty, savory counterpoint, and finally the glaze ties everything together with a warm, tangy whisper of fruit and heat. This is a sandwich designed for lingering at the table and sharing with people who like bold comfort food.

Ingredients

• Chicken pieces (4): Choose bone-in, skin-on chicken thighs or small bone-in breasts for best flavor and juiciness. Trim large bits of fat but keep the skin for crisping. Buying organic or free-range yields a richer taste.
• Self-rising flour (2 cups): Provides a light, slightly airy crust. If you only have all-purpose flour, add 2 teaspoons baking powder and 1 teaspoon salt per cup to mimic self-rising flour.
• Spice mix: Onion powder 1 tablespoon, garlic powder 1 tablespoon, paprika 1 tablespoon, Tony Chachere's or similar Creole seasoning 1/2 tablespoon for a warm, savory backbone.
• Buttermilk marinade: 1 cup buttermilk with 1/2 teaspoon white pepper and 1/2 teaspoon salt helps tenderize and flavor the meat. Use cultured buttermilk for tang. Add the eggs right before frying to create a slightly richer coating.
• Bourbon apricot chili sauce: 1 cup apricot preserves, 1 tablespoon chili sauce, 1/4 cup honey, 1/2 cup bourbon, and a dash of sriracha. The preserves are the sweet body, bourbon adds warmth, and sriracha provides controlled heat.
• French toast components: 4 slices brioche bread and 3 tablespoons unsalted butter for frying. Thick-cut brioche soaks up the egg custard without getting soggy.
• Egg mixture for French toast: 4 large eggs, 1/2 cup milk, 1 teaspoon almond extract or vanilla, 1 teaspoon ground cinnamon, pinch of nutmeg, and a pinch of salt to balance the sweetness.

Instructions

Clean and trim the chicken: Rinse chicken with a splash of lemon and a little white vinegar if desired, then pat thoroughly dry with paper towels. Trim visible excess fat but leave the skin intact. Dry skin crisps better in hot oil. Allow cleaned pieces to come briefly to room temperature before marinating for more even seasoning. Marinate in buttermilk: Combine 1 cup buttermilk, 1/2 teaspoon white pepper, and 1/2 teaspoon salt in a bowl. Add chicken and submerge pieces. Cover and refrigerate for at least 30 minutes and up to 2 hours. Longer marination (up to 12 hours) yields more tender meat because the lactic acid breaks down proteins slowly. Prepare the dredge: In a large, shallow bowl or wide plate whisk together 2 cups self-rising flour, 1 tablespoon onion powder, 1 tablespoon garlic powder, 1 tablespoon paprika, and 1/2 tablespoon Tony Chachere's. Shake off excess marinade before dredging to prevent gummy crusts. Press the chicken into the flour to build a sturdy coating. Heat the oil: Fill a Dutch oven or heavy pot with about 1 1/2 inches of vegetable oil and heat to 350 degrees Fahrenheit. Use a thermometer to maintain temperature. Too cool and the crust will absorb oil; too hot and the outside will burn before the inside cooks. Dredge, egg dip, and fry: After removing chicken from the buttermilk, dip each piece briefly in two beaten eggs (if desired for an extra-thick crust), then press into the flour mix until well coated. Fry two pieces at a time to avoid crowding for about 7 minutes per side, flipping once, until golden brown and the internal temperature reaches 165 degrees Fahrenheit. Drain on a wire rack to keep crisp. Make the bourbon apricot chili glaze: Combine 1 cup apricot preserves, 1 tablespoon chili sauce, 1/4 cup honey, 1/2 cup bourbon, and a dash of sriracha in a small saucepan. Simmer gently for 5 to 7 minutes, stirring occasionally, until the mixture thickens slightly. Remove from heat and cool to a warm, spreadable glaze. Taste and adjust heat with more sriracha if you like it hotter. Prepare the French toast: Whisk together 4 large eggs, 1/2 cup milk, 1 teaspoon almond extract or vanilla, 1 teaspoon cinnamon, a pinch of nutmeg, and a pinch of salt. Soak 4 thick slices of brioche for about 20 seconds per side and pan-fry in 3 tablespoons unsalted butter over medium heat until both sides are golden and just set. Keep warm in a low oven while assembling. Assemble the sandwiches: Brush or spoon the bourbon apricot chili glaze onto the hot fried chicken, coating both sides. Place each glazed chicken piece between two slices of brioche French toast. Serve warm and enjoy immediately for the best contrast of textures.

Storage Tips

Store components separately for best results. Keep the glaze in an airtight jar in the refrigerator for up to 7 days. Refrigerate fried chicken in a shallow container on a rack or wax paper to avoid sogginess; consume within 3 days. French toast stores well for 2 days wrapped in foil, and you can refresh it in a 350 degree Fahrenheit oven for 6 to 8 minutes to regain a light crisp. For freezing, flash-freeze chicken pieces on a tray, then transfer to a freezer bag for up to 3 months. Reheat from frozen in a 350 degree oven until internal temperature reaches 165 degrees Fahrenheit.

Ingredient Substitutions

If you need to adapt, use gluten-free flour mix plus 2 teaspoons baking powder to replace self-rising flour, and opt for lactose-free milk or a cultured non-dairy buttermilk alternative to reduce dairy. For a nonalcoholic version, substitute 1/2 cup strong orange juice and 1 tablespoon apple cider vinegar for the bourbon to maintain acidity and brightness. Swap brioche for challah or thick-cut sourdough for texture variations. For lower heat, omit sriracha and add a pinch of smoked paprika for depth.

Serving Suggestions

Serve with a crisp slaw or quick pickles to cut through the richness. A simple cabbage slaw dressed with apple cider vinegar and a touch of honey complements the glaze. Pair with sweet potato fries or a light fennel salad for balance. Garnish sandwiches with microgreens or thinly sliced green onions for fresh contrast and visual appeal. This sandwich works wonderfully for brunch served alongside a citrusy cocktail or iced tea.

Cultural Background

This sandwich draws on Southern fried chicken traditions and the global love of French toast as a sweet, custardy bread. The combination of sweet preserves with savory fried meats has roots in many cuisines where fruit preserves are used as glazes or condiments. Adding bourbon echoes Southern influence where spirits are used in cooking to impart depth and warmth. The result is a playful fusion that honors both traditions while creating something contemporary and indulgent.

Seasonal Adaptations

In summer, swap apricot preserves for peach or mango preserves and finish with a squeeze of lime for brightness. In autumn and winter, use spiced apple butter with a splash of bourbon and a heavier dose of cinnamon and nutmeg in the French toast custard. For holiday gatherings, make smaller slider versions using thin-cut brioche and smaller chicken tenders to create a festive appetizer tray.

Meal Prep Tips

Marinate the chicken overnight to save time, prepare the glaze up to 5 days ahead, and slice brioche for custard the night before to speed assembly. If preparing for a crowd, fry chicken and hold in a low 200 degree Fahrenheit oven on a rack while you warm glaze and toast bread. Portion the glaze into small ramekins for self-serve assembly so guests can control sweetness and heat.

Every time I plate this sandwich it feels like a little celebration. The combination of techniques learned over years of frying and experimenting with glazes shows through in the depth of flavor. I encourage you to make it your own and adjust heat, sweetness, and bread to suit your household. Enjoy the process and the applauding silence of the first bite.