Buffalo Mac Chicken Sandwich
Ingredients:
Bread:
Tangzhong:
· 4 tbsp Whole Milk (60g)
· 2 tbsp Water (25g)
· 2 tbsp Bread Flour (20g)
Dough:
· 1 tbsp Instant Yeast (9g)
· ½ cup Whole Milk (95°)
· 2.5 cups Bread Flour (320g)
· 1 tsps Sea Salt (8g)
· 2.5 tbsp Sugar (40g)
· 1 Eggs
· 1 Egg Yolk
· 3 tbsp Softened Butter (45g)
Buffalo Fried Chicken:
· 1-2 lbs Boneless/Skinless Chicken Thigh
· 2 Cups Buttermilk
· 1 Cups Corn Starch
· 2 Cup All Purpose Flour
· 4 tbs MSG, Mustard Powder Sugar, Onion Powder, Garlic Powder, Smoked Paprika & Cayenne
· 6 tbs Salt & Pepper
· ½ Stick of Butter
· ¼ Cup Hot Sauce
Mac & Cheese:
· 2 Cups Macaroni
· ½ Cup Milk
· 1 Block Velveeta
· 1 Block Grated Sharp Cheddar
· ½ Stick Butter
· ½ Cup Pasta Water
· Salt and Pepper to Tast
Pickled Jalapenos:
· 1 Jalapeno (Sliced)
· 1 Cups Vinegar
· 1 Cups Water
· Salt & Pepper to Taste
Ranch:
· ½ Cup Greek Yogurt
· ½ Cup Mayo
· 4 tbs Buttermilk
· Fresh Dill (Diced)
· Fresh Chives (Diced)
· 2 tbs Onion Powder, Garlic Powder & MSG
· 1 tbs Sugar
· 1 tbs Vinegar
· Salt & Pepper
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 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, Tangzhong paste, 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 5-7 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 hour
8. Once proofed, punch down your dough and place onto a clean work surface and divide into eight even dough balls.
9. Place the dough balls onto a parchment line baking sheet
10. Place an inverted baking sheet over the top of the dough and let rise for an additional 2 hours. Brush with a whole milk, egg mixture and sprinkle over sesame seeds (optional)
11. Once Risen, bake in a 375° oven for 18 minutes or until golden brown and fluffy
Pickled Jalapenos:
1. Place the sliced jalapenos into a reusable food container
2. Pour the vinegar and water into a measuring cup. Microwave for 2 minutes, then pour over the jalapenos.
Mac & Cheese:
1. Cook the noodles in the boiling water for 1 minutes less than the box recommends
2. Reserve ½ cup of the cooking liquid before draining the pasta
3. In the same pot, melt the butter. Once melted pour in the milk and place in the block of Velveeta
4. Once the cheese is fully melted add in the grated sharp cheddar and stir until smooth. If the cheese is too thick add in the reserved pasta water
5. Add in the cooked pasta and stir
6. Set aside with the lid on or in a 150° oven until sandwich constriction
Ranch:
1. Mix all ingredients in a bowl
Buttermilk Fried Chicken:
1. In a bowl, mix the buttermilk and half of the dry seasoning.
2. Place in the chicken and let marinate for at least 1 hour or up to 24 hours
3. In another bowl, mix the corn starch, all purpose flour and remining dry ingredients
4. Place the marinated chicken thighs into the dry dredge. Make sure to fully coat each piece
5. In a large Wok or Cast-Iron pan, fry the in 350° oil for roughly 7-10 minutes. Once golden brown and crispy set aside on a wire rack
6. In a small pot, melt the butter and then add in the hot sauce and honey. Paint the fried chicken with the sauce
Honey Buffalo Chicken Sandwich:
1. To construct the sandwich, place down your toasted bottom bun with a dab of the ranch, followed by a monstrous piece of honey buffalo fried chicken, a hearty portion of pickled jalapenos, a large scoop of the coleslaw and finally the toasted top bun with more ranch. Enjoy!
