The ABSOLUTE BEST French Toast Chicken Sandwich Recipe You'll Ever Try

All right, folks, you guys got the visuals

Today, we're making a French toast fried chicken sandwich that's over the top

Let's get it. If you look down here, this might give you a headache. I ain't going to lie to you, it looks like it's a whole lot of stuff, right

Normally, I don't pull it out like that. Listen, when I'm cooking for so long, I've been cooking for so long

I don't always measure it out, but listen, it makes things much, much easier

At least pull your ingredients, right? So I have everything right here. Don't forget the full ingredient list will be on the website

You know what I mean? That's smoking and grilling with AB.com, and that's W-I-T-A-A-E-A-E

Now listen, you can hear it in my voice. I'm starting to get into a roll, folks

You know what I mean? I'm super excited to make these again. You know what I mean? Just want to show you guys how you can level up. You know your weekends with the holidays coming

Anyway, you know what? I'm starting to ramble. I'm talking a whole lot. Let's get it. Now, see the ingredients. We're going to do it this way. Now, I do have a treat for you

I'm going to start off with my, we'll talk about the treat as I'm working. I've already cleaned and washed and did that patty to dry as much as I could

You know my chicken, right? So when I'm cooking, I don't know about your

you guys but I like to have a trash can close to me at all times right I got a set of gloves on

now look this is boneless skinless chicken thighs right if you see this right here you want to cut this

off right look at all of this fat you know what I mean uh I would say cut the fat off I'm gonna just

say it that way you know what I mean let's just go ahead and get these cleaned up right

once I get these cleaned up I'm gonna show you the next step but we're gonna go ahead

and start this because we want to get these nice and marinated and we want that sauce

soft flavorful chicken. Now, listen, if I'm making this at home, you guys can pull all of the ingredients

after you start to marinate, right? I like to marinate anywhere between 30 minutes

and I'll say four hours. You know what, to be honest with you, just keeping it 100 with you

the longer, the better, right? So get yourself a bowl, add your chicken, right

You see I trimmed it, but I don't take all of that off. You know, a little bit of that is going to be the flavor too

You know what I mean? Everybody knows you don't read the T-shirts. say fat is flavor, this is true

Now if you guys scan back a little bit, I want you to look at this right here

Look, I got buttermilk, white pepper, salt. Right, so we're gonna take this

and notice how I got them all grouped together. And remember in the beginning, I said that it might be a lot to it

You know what I mean? It looks like it's a lot, but that's because a lot of things are grouped together and that's the way we do it

Right, so I'm gonna go ahead and just add this here. Right

And then don't forget, look right here folks. Always have hot soapy water, right

You know what I mean? And I don't want to like contaminate my water no more than I have to, right

So it's okay. Rinse. We're nice and clean there and then we put it in there. Now you add the rest of your ingredients, right

And this broke down at my website. Don't forget, smoking and griller with A-B.com, W-I-T-A-B.com, right

So put these over here like that. Grab this here. And what we're going to do is we're just going to give this a mix, you know

So this is our marinade. I'm not going to make no whole lot of these, man, because I'm trying to cut back

You know what I'm saying? Because I'm going to have a lot of these during the fall season. You know what I mean? So you can see I could get, I could get three more thighs in here, right

So we'll just mix it up. I'm going to put some saran wrap, put this in the refrigerator

and I'll see you guys like in a couple of hours. Now that we have our marinade, you know, our chicken on our marinade

it's in the refrigerator, it's going. Why don't we utilize this time to go ahead, you know

and set up our flour, right? So we got to season this, right

So look, these ingredients right here, the way I put them out, they were in line together

You saw them in line. These all go together. simple folks. Then you want to just dump this in here like that. All right, I'll tell you

it's real simple. Get yourself a whisk or you can do it old school. You can go ahead and hit it with

that, check it out. You can go ahead and hit it with the fort, however you want to do it. But look at

the color. Remember that the flower was bleached right? Look at it. That can tell me, that tells me

right now that we got some seasoning in there. Okay, so look, it's time for me to go ahead and

take that chicken out, right? Listen, it's been marinating long enough. It's been a couple of hours

What I'm gonna do is start adding my oil to my, you know, my Dutch oven

I like to use a Dutch oven or something like that. Something that a Dutch oven which is really a cast iron with a ceramic coat right But something that heavy You know what I mean You want it to be able to hold the heat So we put this in here it just worked folks Right so let start going

Let's go ahead and get some fire underneath the bottom of this right here. And what we want to do is have 350 degrees

Now, a lot of times when you see me use my Dutch oven, I guess it's more so for like the new people

I still use it every now and then. I'll use a candy thermometer in there because I want to make sure I'm at 350

Or I use my, check it out. Let me grab it right here. My meat thermometer

You know, get in there and get a reading. $350 is what I like, but I'm going to say this right now to be for real

You want to be about 365, something like that. 3.7. Because when you put your chicken in there, it's already coming out of the refrigerator

It's going to be nice and cold. So then when you put it in here, it's going to lower your temperature. The key is keeping this at 350 degrees throughout the constant cooking

All right, so now I'm going to take this out. Right? Take that off

Actually, I'm going to take one of these because this will be a little easier for me

You know what I mean? We just put the flour in just like that. Put this over here like this

Give it a little... Just a little bit more whisk. Take it

You want to let it drip, right? Then we just go ahead and put it in just like you see

Right? I'm going to put two in at a time. That'll do it. You know what I mean

I don't want it to drop too much. Remember, it's been in there for a couple of hours. So we just grab it, put it in like that

Now I'm going to get in here. I'm going to use my left hand, you know, just to get it all coated

Now, I'll let this sit in here, you know what I mean? You know, just for about five minutes, you know, so I'll take my chicken

And what I'll do is now, and when I put it into oil, I like to move it back and forth like this

And then I like to lay it down away from myself, right? And I'm going to do the same thing with this other piece

But I'm only going to use two at a time. shake off any excess

Bring it over there just like that. Now that our chicken is cooling at least so that we can eat it, right

We're gonna go ahead and get our, you know, our french toast done. So I'm gonna be real simple with it and real quick with it

If you guys look, just the way I had everything, I had everything for my, you know, my french toast all in one spot, right

So now everything goes together, we're going to whisk it together, and then we're going to go ahead and put it in our cast iron, right

So let me hurry up and get that down. All right, folks

We all know how to make french toasts. If you didn't know, now you know. Super easy, right

So I'm putting some heat underneath my cast iron. I like to use a medium flame when I do this, right

So I got my couple of teaspoons of butter. Let's just go ahead and put this in here

We want to get this to start to melt. Okay, folks, so look, Prio's bread

You know, that's like the best bread. So what I'm getting ready to do is that's nice and hot. We just go ahead and put them in here, right

Let me move this out of the way. Let's go ahead and flip this

All right. All right, I'm going to grab this one here. Nice and coated

Drop him in just like that. Give you guys a heads up

You wanted to have more of the brown look, which is like the cinnamon and all that

Set it down on top of it. And that's how you get that on top of it. on the bread

Just in case you didn't know. But I'm sure you guys already did

All right so here the last part about it right So making the French toast you know that pretty easy We deep fried our chicken you know what I mean That cooled off I don know if it cooled off it still got a little heat to it but now we going

to make the, what I call this part right here ties it all in

And listen, I'm settling down because I want to tell you something. This right here, let me see if I can get it so you guys can see it

You see that right there? This has been the new level up as far as jam

I don't care if you're doing preserved or whatever. You guys want to do this right here

Now, this particular jam, jam vino, right? Listen, this is called Screwberry block

And I guess that's strawberry and blueberry together. I like how they combine the name

But I promise you, I don't want to use no other jelly or no other jam or nothing else

This is what you want to have. Now, I'm going to combine that with this bourbon and these ingredients right here

We're going to cook it down, get it a little bit thick. We're going to assemble that together. And then what we're going to do, we're going to tie it all in together

Now, I'll put all the information to get this. Trust me. If you guys don't have this right off the back, I'm not even sure

Some of you guys might have it already, right? But if you don't, you guys can substitute this brand right here

and these particular tastes. You can use any type of like a marmalade or, you know what I mean

You can use peaches or something like that. But I promise you, I wouldn't be putting it on my channel for this, you know, not right

I don't get nothing from this. I'd let you guys know whenever I find out something that's fire

And this right here, folks, fire. All right, so now, listen, when it comes to making your, listen to this, this is a, how would I call this

I'm going to call this a strawberry chili sauce. You know what I mean

It really is a bourbon, strawberry chili sauce, right? That's what we actually make it

Now, some of you guys don't do the liquor. I understand that. Listen, you don't have to, you can just take this out and just cook this down

But we're going to get this started right now. All right, so I'm going to put it in about a half a cup. I got it

It's already hot. But don't worry about it, folks. For those of you guys that are going to ask this question, can you taste the bourbon

Inside of that, we want the unique taste that makes it bourbon, right, without the alcohol

The alcohol will cook off on its own, you know how long as we keep that heat underneath the bottom of it, and we cook it out

Then what you want to do is just add the rest of your ingredients, right? I already told you it's a chili sauce, so it wouldn't be nothing without no sweet chili in it, right

Now I can smell the alcohol in the air because it cooked, you're starting to evaporate, right

It's going to leave that unique taste in there. Now we're getting ready to come with our, if you ask me, this is the secret ingredient right here, folks

And then underneath the, I got like a medium type high heat

Yeah, a little bit more than medium. You know what I mean? Not quite medium high

You know what I mean? But you guys just want to go a decent flame. Let me show you what I got right there

You know what I mean? You want to match something like that, right? So when you put it on top, what we want to do is continue to cook all of the alcohol out, right

And we want to cook it until it thickens up. Right? You'll see, look at that right there

It's on this way. You can see it at this stage. It's starting to thicken up

You know what I mean? So we just cook it down to our desired thickness. I'm sure all of the alcohol is off now

So before you guys even ask, trust me, the alcohol is gone. But it left that bourbon taste

That's what we was looking for. Okay, so when you keep stirring it, you know what I mean

You keep it under that heat. It starts to thicken up, right? If you guys look, right

That's what you want to have. You know what I mean? This right here is going to be. be fired. So what I'm going to do is I'm going to turn this off and what we're going to do is

we're going to just assemble. Now you guys can make a, if you got a big enough skillet, make some

I'll tell you what, here will be a level up. Make yourself some scrambled eggs, let it

spread it thin and then fold it over cut it in a nice square and then you can put that down there too Hey I just giving you ways that you guys can do your thing You know what I mean And wee All right folks All right

So now I'm going to take my spasler. I don't like this to be so runny, right? So what I'm going to do is

I'm just going to give me a little coating of this right here. When I tell you, this is what ties it

all together. This is what does it, folks. Trust me, I know some of you guys can't see that part past

you know having that bourbon in it right but it's okay you don't just trust me you know

I mean this video right here might just do good you know I mean and you guys read them uh

those comments right I'm not gonna steer you wrong it's worth the trouble to do it now I'm gonna go

ahead and grab this now I could tell you several ways I could have done this I'm gonna put this

on the top right here oh little piece flaked off right here ain't nothing like being the chef all right so

I could have took this. I could have put some saran wrap over the top before I even put them in the marinade

even actually cut this in half and just hit it down, spread it out. But I like to have some chicken, right

So that right there tell me I got some chicken. Now, watch this, folks. This is where we really get it

You see that right there? Uh-huh. I know y'all do. Right. And then to top it off, take this and we put that right on the top right here

Yes, sir. Hey, I don't want to lie to y'all. Listen, this right here is fire. You know what I mean

You know, listen, we've been snacking on it already. So what I'm going to do is I'm going to go ahead and just cut this down and have you guys come on here and look at this. But look at that right there and tell me you wouldn't want to have some of that. And the real key is I taught you

in with just great jam right here. You know, right here. I'll put all of the information down in the comment section below

I'll probably put it in the description. And it'll be on my website too, folks. It's very, very, hey, I'm going to say it like this

It's a must have. So that I don't go ahead and just continue to over talk this

I'm going to go ahead and cut this like that. And I'm going to take it. I'm going to turn it around. And the only thing really I could have said that I could have leveled this up would be

It would be an egg and some cheese or something like that. You know what I mean

Maybe if you want to put some bacon on it or whatever, but listen, I'm about to dig in, folks. Cheers, y'all

Happy brunch, folks. I don't know why, right when you say, okay

we're from to record. I get to live, man. But I'm going to say it this way

I got the best job in the world. Because I get to create, make

And guess what? Then I get to eat it. So, talk to me down to the comment section below

You know, it's the same thing as the last video. I want to know, because this is how I learned

I put the things in here, kind of like kept it basic. Like I said, I could have put cheese, eggs, and there's some bacon on the top or whatever

But I'm sure you guys got some other things that you would do that really make this fire

Now, if you're new to my channel, don't forget, I want you guys to like this video

Tell everybody out here. There's a channel out here. Simplifying these recipes and taking the mystery out of cooking

I don't know. I'd have made this, I don't know, maybe 70 times, right

This changed the game. And with that being said, you guys, do what you're going to do

Let me know in the comments, and guess what? I'm out. Peace. I'm going to be