Honey Butter Pimento 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, Mustard Powder Sugar, Onion Powder, Garlic Powder, Smoked Paprika & Cayenne
· 6 tbs Salt & Pepper
Pimento Cheese:
· ½ lb Sharp Cheddar (grated)
· ½ lb 3 Pepper Colby Jack (finely grated)
· ½ Cup Mayonnaise
· ½ Cup Greek Yogurt
· 8 oz Jar of Pimentos (drained)
· Small handful of pickled jalapenos (diced)
· Salt & Pepper or Favorite All Purpose Rub
Pickled Jalapenos:
· 3 Jalapenos (Sliced)
· 1 Cups Vinegar
· 1 Cups Water
· Pickling Spices
· Salt & Pepper to Taste
Honey Butter:
· 3 tbs Honey
· ½ Stick of Butter
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
Pimento Cheese:
1. Combine all ingredients in a bowl
Honey Butter:
2. In a sauce pan on medium low heat, melt butter
3. Continuously stir in the honey until it has been fully emulsified
Buttermilk Fried Chicken:
4. In a bowl, mix the buttermilk and half of the dry seasoning.
5. Place in the chicken and let marinate for at least 1 hour or up to 24 hours
6. In another bowl, mix the corn starch, all purpose flour and remining dry ingredients
7. Place the marinated chicken thighs into the dry dredge. Make sure to fully coat each piece
8. 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
9. Paint over the freshly made honey butter
Pickled Jalapenos:
1. Place the sliced jalapenos into a reusable food container
2. Pour the vinegar, water and pickling spices into a measuring cup. Microwave for 2 minutes, then pour over jalapenos.
Honey Mustard Chicken Sandwich:
1. To construct the sandwich, place down your toasted bottom bun, followed by a monstrous piece of honey butter coated buttermilk fried chicken, a hearty portion of pickled jalapenos, a large scoop of the pimento cheese and finally the toasted top bun. Enjoy!
