Chicken Cesar Salad 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)
Fried Chicken:
· 1-2 lbs Boneless/Skinless Chicken Thigh
· 2 Cups Buttermilk
· 2 tbs Spicy Mayo
· 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
Ceasar Salad:
· 1 Clove Garlic
· 1 Lemon
· 1 tbsp Anchovy Paste
· ¾ tsp Salt
· ¾ tsp Dijon Mustard
· ½ Cup Neutral Oil
· 1 large Egg Yolk
· 1 tbsp Grated Parmesan
· 1 Head of Romaine or Red Leaf Lettuce
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
Coleslaw:
1. Begin by slicing and juicing the lemon, separate the yolk from the egg and then mince both the garlic and anchovies, if necessary
2. Once the ingredients are prepared, place all into a food processor and begin emulsifying. Start your blender on the lowest setting then gradually increase the speed until you have maxed out the blender. Mix until a thick dressing forms
3. Combine with thinly slice romaine lettuce
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
Cesar Salad Chicken Sandwich:
1. To construct the sandwich, place down your toasted bottom bun with a dab of the Cesar dressing, followed by a monstrous piece of fried chicken, a hearty portion of Cesar salad and finally the toasted top bun with more Cesar dressing. Enjoy!
