Begin by cleaning and trimming your boneless, skinless chicken pieces. Place them in a bowl and pour in enough buttermilk to coat them. Add a sprinkle of salt and white pepper. Allow the chicken to marinate for 30 minutes to 2 hours in the refrigerator.

In a Dutch oven, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). Test the oil’s readiness by dropping in a small piece of bread; it should sizzle immediately.

Prepare a coating by combining flour with onion powder, garlic powder, paprika, and Tony’s seasoning in a shallow dish. Dredge the marinated chicken in the seasoned flour mixture.

Once the oil is ready, carefully place the coated chicken pieces into the hot oil. Fry for about 7 minutes on each side or until they turn golden brown and reach an internal temperature of 165°F (75°C).

In a small saucepan, combine bourbon sweet chili sauce ingredients and heat over medium heat. Let it simmer for 5-7 minutes until the sauce thickens slightly.

In a large mixing bowl, whisk together eggs, milk, almond extract, cinnamon, and nutmeg. Dip slices of brioche bread in the custard mixture and then cook in a skillet until golden brown.

To construct the sandwich, place a piece of crispy fried chicken between two slices of golden brown French toast. Drizzle generously with bourbon sweet chili sauce and serve warm.