Best French Toast Fried Chicken Sandwich Recipes

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FRENCH TOAST FRIED CHICKEN SANDWICH



French Toast Fried Chicken Sandwich image

This is the best Sweet and Hot French Toast Chicken Sandwich you will ever have! It's essentially a French Toast sandwich with fried chicken covered in a bourbon sweet chili sauce

Provided by Patricia Valbrun

Time 2h

Number Of Ingredients 23

4 Chicken Things
2 cups self rising flour
1 tbsp onion powder
1 tbsp garlic
1 tbsp paprika
1/2 tbsp tony's seasoning
1 cup buttermilk
1/2 tsp white pepper
1/2 tsp salt
2 eggs (( add in after marinaded when ready to fry))
1 cup apricot
1 tbsp chili sauce
1/4 cup honey
1/2 cup burbon
Dash sirracha
3 tbsp unsalted butter (for frying )
4 slices brioche bread
4 large eggs
1/2 cup milk
1 tsp almond extract (or vanilla)
1 tsp cinnamon
pinch nutmeg
pinch salt

Steps:

  • Wash and clean chicken with lemon and vinegar, trim off any extra fat and pat dry with paper towel.
  • In a medium size bowl, add chicken, buttermilk, salt, white pepper. Marinate in refrigerator for 30 minutes - 2 hours, more time the better.
  • Heat 1 ½ inches of vegetable oil in a Dutch oven or large pot to 350 degrees.
  • In a wide bowl, add flour, onion powder, garlic, paprika, Tony's seasoning, set to the side.
  • Remove the chicken from the buttermilk marinade and dip each piece in the flour mixture until well coated. Fry two piece of chicken at a time until golden brown and cooked through, about 7 minutes per side. Rest the cooked chicken on a rack to cool.
  • Make the sauce by combining all sauce ingredients in a small pot. Simmer the sauce for 5-7 minutes and let it cool. Enjoy!

FRENCH TOAST FRIED CHICKEN SANDWICH



French Toast Fried Chicken Sandwich image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 17

2 tablespoons maple syrup
2 tablespoons yellow or Dijon mustard
Hot sauce
1 1/2 cups prepared pancake batter
1 to 2 tablespoons milk
Vegetable oil, for frying
1/2 cup flour
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne
1/4 teaspoon chili powder
1/4 teaspoon smoked paprika
2 boneless, skinless chicken thighs
1 egg, lightly beaten
2 tablespoons butter
4 slices brioche bread

Steps:

  • In a bowl, combine the maple syrup, mustard and a few shakes of hot sauce. Set aside.
  • Thin out the pancake batter a little bit with the milk. Set aside.
  • Preheat a deep fryer to 350 degrees F.
  • In a bowl, combine the flour, salt, garlic powder, onion powder, cayenne, chili powder and paprika. Dip the chicken in the egg, then in the flour to coat. Fry the chicken until crispy and cooked through, about 10 minutes. Place the chicken on a wire rack or paper-towel-lined plate to drain the excess oil.
  • Melt the butter in a large skillet set over medium heat. Dip the brioche slices in the prepared pancake batter and cook until lightly browned on both sides.
  • Place a chicken thigh on one piece of bread, drizzle with some of the mustard sauce, and then top with another piece of bread. Repeat for the remaining chicken and bread. Spoon more mustard sauce over the top, then cut the sandwiches in half and serve.

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