French Toast 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)
Buttermilk Fried Chicken:
· 1-2 lbs Boneless/Skinless Chicken Thigh
· 2 Cups Buttermilk
· 1 Cups Corn Starch
· 2 Cup All Purpose Flour
· 4 tbs MSG, Sugar, Onion Powder, Garlic Powder, Smoked Paprika & Cayenne
· 6 tbs Salt & Pepper
· Bacon
· Eggs
French Toast:
· 2 eggs
· 1 Cup Heavy Cream
· ½ Cup Whole Milk
· 2 tbs Cinnamon
· ½ tbs Nutmeg
· 4 tbs Brown Sugar
· 1 pinch of Salt
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 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
French Toast:
1. In a bowl, mix the milk, cream and dry ingredients
2. Place in the sliced bread. Let the custard fully soak into the bread
3. In a preheated waffle iron or medium pan cook until both sides are browned, cook on a low temp to ensure the toast doesn’t burn
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 375° oil for roughly 5-7 minutes. Once golden brown and crispy set aside on a wire rack
6. Prepare the bacon and eggs to your desired consistency
French Toast Chicken Sandwich:
1. To construct the sandwich, place down your French toasted bottom bun, followed by a monstrous piece of buttermilk fried chicken, a heart portion of crispy bacon, a perfectly fired egg and finally the waffle iron toasted top bun. Enjoy!
