Begin by marinating the chicken in a mixture of buttermilk, salt, and white pepper for at least 30 minutes, or ideally up to 2 hours in the refrigerator.

In a Dutch oven or a large pot, pour in enough vegetable oil for frying, about 2-3 inches deep. Heat the oil to 350°F (175°C) over medium-high heat.

Combine flour with onion powder, garlic powder, paprika, and Tony's seasoning in a large bowl, then coat marinated chicken pieces thoroughly.

Carefully add coated chicken pieces to the hot oil, frying for about 7 minutes per side until golden brown and cooked through.

Combine ingredients for the bourbon sweet chili sauce in a small saucepan and simmer over medium heat for 5-7 minutes.

Whisk together eggs, milk, almond extract, cinnamon, nutmeg, and a pinch of salt in a mixing bowl until well blended.

Dip each slice of brioche bread into the custard mixture and fry in a large skillet with butter for 3-4 minutes per side.

To assemble the sandwich, place one slice of French toast on a plate, add fried chicken, drizzle with sauce, and cap with another slice of French toast.