Fried Chicken BLT
Potato Buns:
· 200g Warm Milk (90℉)
· 9g Yeast
· 70g Sugar
· 1 Egg (Room Temperature)
· 1 Egg Yolk (Room Temperature)
· 625g Bread Flour
· 4 tbs Butter
· 15g Dough Conditioner
· 150g Mashed Potatoes
· 10g Salt
· 1 Egg + Splash of Milk (Egg Wash)
Fried Chicken:
· 1-2 lbs Boneless/Skinless Chicken Thigh
· 1 Cup Buttermilk
· ½ Cup Pickle Juice
· 1 Cups Corn Starch
· 1 Cup All Purpose Flour
· 2 tbs MSG, Mustard Powder Sugar, Onion Powder, Garlic Powder, Smoked Paprika & Cayenne
· 4 tbs Salt & Pepper
· Fresh Tomato
· Bacon
· Lettuce
· Mayo
Quick Pickles:
· 1 Cucumber
· 1 Cups Vinegar
· Fresh Dill
· ½ Cup Water
· 2 tbs All-Purpose Rub
Potato Buns:
1. Blend the warm milk, yeast, half the sugar(~35g), 1 egg and 1 egg yolk
2. In the bowl of a stand mixer, combine the flour, sugar, mashed potatoes, dough conditioner, salt, softened butter & yeast mixture. Kneed for 10 minutes or until the dough forms
3. Place the dough ball into a lightly greased bowl covered with plastic wrap and let rise for 1 hour
4. Once risen, punch down the dough and divide it into 12 even dough balls
5. Pro Tip: you can freeze any of the leftover dough! Just leave the frozen dough out on the counter for 4 hours or in the fridge overnight
6. Place the dough balls onto a parchment lined baking sheet and then into a covered container. Rise for an additional 1.5-2 hours
7. Once Risen, brush with an egg wash and sprinkle over sesame seeds (optional). Then bake in a 365° oven for 17 minutes.
Buttermilk Fried Chicken:
1. Cook the bacon
2. In a bowl, mix the buttermilk, pickle juice, hot sauce and half of the dry seasoning.
3. Place in the chicken, marinate for at least 1 hour or up to 24 hours
4. In another bowl, mix the corn starch, all-purpose flour and remining dry ingredients
5. Drizzle in a few spoonsful of the buttermilk marinade to allow for an extra crispy crust
6. Place the marinated chicken thighs into the dry dredge. Make sure to fully coat each piece. Press the coating into the chicken
7. In a large Wok or Cast-Iron pan, fry the in 350° oil for roughly 7-10 minutes or internal temperatures reached at least 165°. Once golden brown and crispy set aside on a wire rack. (Optional: rest in a 150° until you are ready to eat)
Quick Pickles:
1. Place the sliced cucumber and dill into a reusable food container
2. Microwave the vinegar and water for 2 minutes
3. Combine the other ingredients and shake well
Honey BBQ Chicken Sandwich:
1. To construct the sandwich, place down your toasted bottom bun covered with mayo, followed by the fried chicken, crispy bacon, quick pickles, seasoned tomato, fresh lettuce and finally the toasted top bun with more mayo. Enjoy!
