Buffalo Chicken Sandwiches
Ingredients:
Bread:
Tangzhong:
4 tbsp Whole Milk (60g)
2 tbsp Water (25g)
2 tbsp Bread Flour (20g)
Dough:
1 tbsp Instant Yeast (10g)
½ cup Whole Milk (95°)
2.5 cups Bread Flour (320g)
1 tsps Sea Salt (8g)
2.5 tbsp Sugar (35g)
1 Egg
1 Egg Yolk
3 tbsp Softened Butter (45g)
Ranch:
¼ Cup Sour Cream
¼ Cup Mayonnaise
2 tbsp Apple Cider Vinegar
1 tbsp Onion Powder
1 tbsp Garlic Powder
1 tbsp MSG
1 tbsp Sugar
Fresh Chopped Dill & Chives
Salt & Pepper to taste
Buffalo Sauce:
¾ Cup Siracha
½ Stick of Butter
1 tbsp Honey
Quick Pickles:
1 Large Cucumber
1 cup White Vinegar
Fresh Dill
1 tbsp Onion Powder
1 tbsp Garlic Powder
1 pinch MSG
1 pinch Sugar
Salt and Pepper to taste
Fried Chicken:
1-2 lbs Chicken Thighs
2 Eggs
½ Cup Corn Starch
½ Cup AP Flour
2 tbsp Garlic Powder
2 tbsp Onion Powder
1 tbsp Cayenne
1 tbsp Paprika
2 tbsp MSG
Salt & Pepper to taste
Method:
Bread:
1. Begin by creating the Tangzhong Paste, in a small saucepan combine the milk, water and flour. Cook and constantly whisk over medium low heat until a paste forms
2. In a bowl combine the yeast, milk and ½ tbsp of sugar. Stir and set aside until bloomed (5-8 minutes)
3. Once bloomed, stir with the whole egg and egg yolk
4. In the bowl of a stand mixer, add in the dry ingredients, followed by the yeast mixture. Mix on low until fully incorporated
5. Continue mixing until a rough dough has formed, then add in the softened butter one tbsp at a time
6. Mix for an additional 8-10 minutes or until a perfectly smooth dough ball forms
7. Place the dough ball into a lightly greased bowl before applying a damp kitchen towel over the top. Proof for 1-2 hours
8. Once proofed, place the dough onto a clean work surface and divide into six even dough balls.
9. Place the dough ball onto a parchment line baking sheet. Brush with whole milk and sprinkle over sesame seeds
10. Place an inverted baking sheet over the top of the dough and let rise for an additional 1-2 hours
11. Once Risen, bake in a 375° oven for 18 minutes or until golden brown and fluffy
Ranch:
1. Combine the Sour Cream, Mayo and Vinegar
2. Finely chop the fresh dill and chives, then add to the bowl
3. Mix in the remaining seasoning. Make ahead of time for a thicker consistency
Buffalo Sauce:
1. Melt the butter in a small saucepan
2. Add in the siracha, stir for 1-2 minutes
3. Finally, add in the honey and set aside, best served warm
Quick Pickles:
1. Thinly slice the Cucumber and toss into a mason jar or lidded container
2. Add in the vinegar and other spices. Shake well and set aside
Fried Chicken:
1. In a bowl combine the flour, corn starch and seasoning
2. In a similar bowl, scramble the two eggs with a splash of water
3. Coat the chicken in the dry mixture, then submerge the chicken into the eggs, then back into the dry dredge. Fully coat and cover every crack to allow for an even and crispy coating
4. Fry in 375℉ oil for around 5-7 minutes
5. Remove from the oil and place on a wire rack
6. Generously paint on the buffalo sauce, only to the top portion of the chicken, allowing the bottom to stay crispy
7. Once fully coated with buffalo, drizzle over the homemade ranch and prepare for the sandwich creation
Buffalo Chicken Sandwich:
1. Place down the freshly baked and toasted bottom bun followed by the sauced chicken. Place on the tangy quick pickles, sliced heirloom tomatoes, crisp lettuce and the top bun. Serve with a side of the Buffalo, Ranch and your favorite side. Enjoy!
