In a bowl, combine the maple syrup, mustard and a few shakes of hot sauce. Set aside.
Thin out the pancake batter a little bit with the milk. Set aside.
Preheat a deep fryer to 350 degrees F.
In a bowl, combine the flour, salt, garlic powder, onion powder, cayenne, chili powder and paprika. Dip the chicken in the egg, then in the flour to coat. Fry the chicken until crispy and cooked through, about 10 minutes. Place the chicken on a wire rack or paper-towel-lined plate to drain the excess oil.
Melt the butter in a large skillet set over medium heat. Dip the brioche slices in the prepared pancake batter and cook until lightly browned on both sides.
Place a chicken thigh on one piece of bread, drizzle with some of the mustard sauce, and then top with another piece of bread. Repeat for the remaining chicken and bread. Spoon more mustard sauce over the top, then cut the sandwiches in half and serve.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Chris Ekpiken