Spicy Red Chilli Chicken French Toast

Ever thought French toast could get a savory, spicy makeover?

Swap maple syrup for chile sauce and bread for a crispy, cheesy chicken filling, and you’ve got these Red Chilli Sauce Chicken Sandwich—perfect for brunch, a hearty snack, or a party platter that disappears in minutes.

When West Meets East on Toast

French toast has been a breakfast staple in Europe for centuries—soaking bread in eggs then frying until golden.

In India, we love a spicy twist on classics, and this recipe marries the crisp egg-soaked bread with a bold, cream-cheese chicken filling inspired by Indian-style chili sauces and mayo. It’s finger-licking comfort food with an international vibe.

Why You’ll Flip Over This Chicken Toast

Creamy, Spicy Filling: Tender chicken, melty cheese, and a hit of red chili sauce wrapped in mayonnaise and cream cheese.
Crispy Egg-Coated Bread: Classic egg wash toasty edges cushion the spicy filling.
Make-Ahead Friendly: Prepare the chicken mix in advance; assemble and pan-fry when you’re hungry.
Crowd-Pleasing: Great for meals, snacks, or game-day gatherings where everyone wants that perfect bite.

Ingredient Highlights

Boneless Chicken & Aromatics: Sautéed with garlic, onion, and Italian herbs until all moisture evaporates—this builds a savory, umami-packed base.
Cream Cheese, Mayonnaise & Cheese: Blend into the chicken to create a silky, melty filling that brings richness and smooth texture.
Red Chilli Sauce: Adds tangy heat—adjust the amount for your perfect spice level.
Spring Onion & Basil: Fresh greens folded in at the end for brightness and herbal lift.
Egg Mixture: Eggs whisked with a splash of milk, salt, and pepper—this gives the bread a golden, souffle-like crust when fried.
Bread & Butter: Thick slices to hold the hearty filling; pan-fried with butter for maximum flavor and crispness.

How It All Comes Together

Sauté & Season the Chicken:
- Heat oil, toss in sliced onions and garlic, then add bite-sized chicken pieces. Season with salt, pepper, and Italian seasoning. Cook until no pink remains and the pan is nearly dry. Stir in fresh basil leaves and let the mixture rest.
Create the Filling:
- In a mixing bowl, combine the cooked chicken with cream cheese, mayonnaise, a handful of grated cheese, spring onion whites and greens, and a good dollop of red chili sauce. Stir into a creamy, spicy blend perfect for sandwiching.
Prepare the Egg Wash:
- Whisk eggs with a splash of milk, salt, and pepper until fluffy. Pour onto a shallow plate—this is your French toast coating.
Assemble & Pan-Fry:
- Heat a skillet with a generous pat of butter. Spread the chicken filling evenly onto a slice of bread, top with another slice, then dip both sides into the egg wash. Transfer carefully to the hot pan and fry until each side is golden, flipping and basting with butter as you go. Close the lid briefly if needed to help the filling warm through.
Slice & Serve:
- Remove the toast, let it rest a moment, then cut into halves. The oozy filling and crisp exterior make every bite irresistible.

💡Pro Tip: Ensure your pan is hot before adding the egg-soaked bread, and use medium heat to cook slowly—this prevents burning and keeps the inside soft.

https://www.youtube.com/watch?v=XvxHWEjXRq8

What Goes Along

Spicy Mayo Dip: Extra kick for dunking.
Pickled Onions: A tangy, crunchy counterpoint.
Mixed Green Salad: Light, refreshing balance to the rich toast.

How to Serve

Arrange the French toast halves on a platter, drizzle with extra red chili sauce or spicy mayo, and garnish with extra spring onions. Serve immediately—these are best hot and crispy.

Packing & Make-Ahead Tips

Make-Ahead Filling: Prepare chicken-cheese mixture up to one day ahead—store in the fridge.
Assemble Just Before Frying: For maximum crispness, build and fry the toast on demand.
Lunchbox Friendly: Wrap each half in foil; reheat in a toaster oven for a few minutes to restore the crunch.

Party & Bulk Prep

Station Style: Set up a “build-your-own toast” station with bread slices, filling bowls, egg wash, and a hot griddle—guests can cook their own.
Batch Frying: Use two pans to double the batch—keep cooked toasts warm in a low oven (100 °C) until serving time.

Prep Time 25 mins

Cook Time 30 mins

Total Time 55 mins

Cooking Method: Grilling, Sauteing

Cuisine: Continental

Courses: Breakfast, Brunch, Lunch

Difficulty: Intermediate

Servings: 4

Calories: 480

Best Season: Suitable throughout the year

Dietary: High-Protein, Non-Vegetarian

Description

Spicy Red Chilli Chicken French Toast features a creamy chicken-cheese filling coated in egg wash and pan-fried until golden and crisp. Flavored with garlic, Italian herbs, and red chili sauce, these toasts make an irresistible starter or hearty snack when served hot with spicy mayo or ketchup.

Ingredients

For cooking the chicken

2 tsp olive oil
1 onion (thinly sliced)
6 garlic cloves (thinly sliced)
1/2 kg boneless chicken (cut into bite-sized pieces)
1 tsp salt
1 tsp black pepper
1 tsp italian seasoning
basil leaves (as needed)

For the spicy red chilli sauce filling

1 bowl cooked chicken
grated cheese (as needed)
1/2 cup cream cheese
2 tbsp mayonnaise
spring onion whites (chopped)
spring onion greens (chopped)
1 tbsp red chilli sauce

For the egg mixture

2 eggs
2 tbsp boiled milk
salt (to taste)
pepper (to taste)

Instructions

Prep Work

1
Slice onion
Peel and slice the onion into thin strips
2
Slice garlicPeel and thinly slice the garlic cloves
3
Tear basilGently tear basil leaves into bite-size pieces
4
Grate cheeseGrate your cheese until you have soft, fine strands
5
Chop spring onionsSeparate whites and greens, then chop both
6
Boil milkHeat milk until it just comes to a boil, then let it cool slightly
7
Whisk egg mixtureCrack eggs into a bowl, add boiled milk, salt, and pepper, then whisk

Method

8
Sauté aromatics

Heat oil in a pan, add sliced onions and garlic, and cook until they soften and release their aroma
9
Cook chickenAdd chicken pieces and sauté until no pink remains
10
Season chickenSprinkle in salt, pepper, and italian seasoning, then mix well to coat the chicken
11
Evaporate moistureContinue to cook until all liquid has evaporated from the pan
12
Finish with basilStir in torn basil leaves and cook for a couple more minutes
13
Mix cheesy fillingTransfer cooked chicken to a bowl; add grated cheese, cream cheese, mayonnaise, chopped spring onion whites & greens, and red chilli sauce, then stir until creamy
14
Heat panMelt butter in a clean pan over medium heat
15
Assemble & dipSpread the filling evenly over one bread slice, top with another slice, then dip both sides into the whisked egg mixture
16
Grill sandwichPlace the dipped sandwich in the pan, brush edges with butter, flip occasionally until each side is golden brown and crisp, cover briefly if needed to melt filling
17
Rest & sliceTransfer sandwich to a plate, let it rest for a minute, then cut in half
18
ServeArrange sandwich halves on a plate alongside tomato ketchup and fries, and enjoy hot