Begin by cleaning and patting dry the chicken breasts. Submerge them in a bowl of buttermilk, sprinkled with salt and white pepper. Leave to marinate for at least 30 minutes, or up to 2 hours.

While the chicken marinates, heat about 1½ inches of vegetable oil in a Dutch oven or deep skillet over medium-high heat. Ensure the oil reaches 350°F.

In a mixing bowl, combine all-purpose flour with seasonings. Remove the marinated chicken from the buttermilk, shaking off excess, then dredge each piece in the seasoned flour mixture.

Carefully place two coated pieces of chicken into the hot oil, frying them for about 7 minutes on each side until golden brown and an internal temperature of 165°F is reached.

Combine ingredients for the bourbon sweet chili sauce in a small saucepan. Bring to a gentle simmer over medium heat for 5-7 minutes, stirring occasionally.

In a bowl, whisk together eggs, milk, almond extract, cinnamon, nutmeg, and a pinch of salt. Dip slices of brioche bread into the egg mixture, allowing them to soak.

Once both the chicken and French toast are ready, assemble the sandwiches by placing a piece of fried chicken between two slices of golden brioche French toast, drizzling with sauce.