Start by cleaning and trimming any fat from the chicken thighs before patting them dry with paper towels. Marinate the chicken in buttermilk, salt, and white pepper, allowing it to soak for 30 minutes to 2 hours in the refrigerator.

Pour about 1 ½ inches of vegetable oil into a Dutch oven and heat it over medium-high heat until it reaches 350°F (175°C).

In a wide, shallow bowl, whisk together self-rising flour, onion powder, garlic powder, paprika, and Tony's seasoning until well combined.

Once the oil is hot, remove the chicken from the marinade and dredge each thigh in the seasoned flour mixture. Fry in batches for about 7 minutes per side or until golden brown and crispy.

While the chicken is frying, prepare the bourbon sweet chili sauce in a small saucepan over medium-low heat. Let it simmer for 5-7 minutes until slightly thickened.

To assemble the sandwich, slice brioche bread and dip each slice in egg and milk before frying on a griddle until golden brown. Layer the fried chicken between two slices and drizzle with bourbon sweet chili sauce.

Plate your assembled sandwich warmly and enjoy with a fresh salad or crispy fries.