Description

Hey friends—this one is what happens when brunch and comfort food team up. Crispy fried chicken tucked between golden, cinnamon-spiced French toast with a sticky sweet-heat sauce on top. It looks over the top, but it’s very doable at home and perfect for weekends, special brunches, or when you want to impress hungry guests.

Ingredients

Scale

Chicken

4 boneless skinless chicken thighs (or breasts, pounded even)
1 cup buttermilk
½ tsp salt
½ tsp white or black pepper

Coating

2 cups flour
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp paprika
1 tsp salt
½ tsp pepper
Oil for frying

Sweet & Spicy Sauce

1 cup apricot preserves (or peach jam)
¼ cup honey
1 tbsp chili sauce or ketchup + hot sauce
½ cup bourbon (or apple cider/orange juice)
Dash of sriracha or hot sauce (optional)

French Toast “Buns”

8 thick slices brioche or challah
4 eggs
½ cup milk
1 tsp vanilla
1 tsp cinnamon
Pinch salt
2–3 tbsp butter for the pan

Instructions

1️⃣ Marinate the Chicken

Mix buttermilk, salt, and pepper in a bowl. Add chicken and coat well. Cover and chill at least 30 minutes (up to overnight).

2️⃣ Make the Sauce

Add preserves, honey, chili sauce, bourbon (or juice), and sriracha to a small saucepan. Simmer on medium 5–7 minutes until glossy and slightly thick. Set aside.

3️⃣ Heat Oil & Mix Coating

Heat 1–1½ inches of oil in a deep pan to 350°F / 175°C.
Mix all coating ingredients in a shallow bowl.

4️⃣ Dredge & Fry

Remove chicken from marinade, let excess drip off.
Coat in flour → quick dip back in buttermilk → coat again in flour (extra crispy).
Fry 6–8 minutes per side until deep golden and cooked through (165°F/74°C inside).
Rest on a rack.

5️⃣ Make French Toast

Whisk eggs, milk, vanilla, cinnamon, and salt.
Dip bread slices 20–30 seconds per side.
Cook in buttered skillet over medium heat 3–4 minutes per side until golden.

6️⃣ Assemble

French toast slice → fried chicken → warm sauce drizzle → second French toast slice. Serve hot.

Notes

Use thighs for juiciness — they stay tender even if slightly overcooked.
Keep oil temperature steady so the coating doesn’t fall off.
Don’t overcrowd the pan when frying.
Make sauce ahead — it reheats perfectly.
For less sweetness, reduce cinnamon and use savory herbs in the French toast batter.