Crunchy Chicken Sandwiches

60 mins
Serves 8
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Directions

  1. 1Add lukewarm milk, honey, and yeast to a bowl. Mix well and let it rest for 5 minutes.
  2. 2Add lukewarm milk, honey, and yeast to a bowl. Mix well and let it rest for 5 minutes.
  3. 3Add lukewarm milk, honey, and yeast to a bowl. Mix well and let it rest for 5 minutes.
  4. 4Add the beaten egg and mix well. Then add the butter, flour, and salt. Knead for 10-12 minutes until smooth.
  5. 5Add the beaten egg and mix well. Then add the butter, flour, and salt. Knead for 10-12 minutes until smooth.
  6. 6Add the beaten egg and mix well. Then add the butter, flour, and salt. Knead for 10-12 minutes until smooth.
  7. 7Cover and let the dough rise in a warm spot for 1 hour, or until doubled in size.
  8. 8Cover and let the dough rise in a warm spot for 1 hour, or until doubled in size.
  9. 9Cover and let the dough rise in a warm spot for 1 hour, or until doubled in size.
  10. 10Cut chicken thighs into pieces and place them in a bowl.
  11. 11Cut chicken thighs into pieces and place them in a bowl.
  12. 12Cut chicken thighs into pieces and place them in a bowl.
  13. 13Add salt, cayenne powder, curry powder, garlic powder, onion powder, and black pepper. Mix well and set aside.
  14. 14Add salt, cayenne powder, curry powder, garlic powder, onion powder, and black pepper. Mix well and set aside.
  15. 15Add salt, cayenne powder, curry powder, garlic powder, onion powder, and black pepper. Mix well and set aside.
  16. 16Deflate the dough and divide it into 8 equal pieces of about 85 g each. Shape into balls.
  17. 17Deflate the dough and divide it into 8 equal pieces of about 85 g each. Shape into balls.
  18. 18Deflate the dough and divide it into 8 equal pieces of about 85 g each. Shape into balls.
  19. 19Take one ball and flatten it into a circle. Roll the dough into a log shape. Pinch the seam closed and roll to create an even log shape.
  20. 20Take one ball and flatten it into a circle. Roll the dough into a log shape. Pinch the seam closed and roll to create an even log shape.
  21. 21Take one ball and flatten it into a circle. Roll the dough into a log shape. Pinch the seam closed and roll to create an even log shape.
  22. 22Lightly flatten the dough. Place the dough on a baking sheet lined with parchment paper.
  23. 23Lightly flatten the dough. Place the dough on a baking sheet lined with parchment paper.
  24. 24Lightly flatten the dough. Place the dough on a baking sheet lined with parchment paper.
  25. 25Brush with beaten egg, make a slit in the center, and sprinkle with sesame seeds.
  26. 26Brush with beaten egg, make a slit in the center, and sprinkle with sesame seeds.
  27. 27Brush with beaten egg, make a slit in the center, and sprinkle with sesame seeds.
  28. 28Let the dough rise for 30 minutes, or until doubled in size.
  29. 29Let the dough rise for 30 minutes, or until doubled in size.
  30. 30Let the dough rise for 30 minutes, or until doubled in size.
  31. 31Mix cornstarch, onion powder, and black pepper in a bowl.
  32. 32Mix cornstarch, onion powder, and black pepper in a bowl.
  33. 33Mix cornstarch, onion powder, and black pepper in a bowl.
  34. 34Dredge each piece of chicken in the flour mix, then in the beaten egg, and finally in the breadcrumbs. Repeat for extra crispy coating.
  35. 35Dredge each piece of chicken in the flour mix, then in the beaten egg, and finally in the breadcrumbs. Repeat for extra crispy coating.
  36. 36Dredge each piece of chicken in the flour mix, then in the beaten egg, and finally in the breadcrumbs. Repeat for extra crispy coating.
  37. 37Bake the bread in a preheated oven at 200°C (392°F) for 12-18 minutes until golden brown.
  38. 38Bake the bread in a preheated oven at 200°C (392°F) for 12-18 minutes until golden brown.
  39. 39Bake the bread in a preheated oven at 200°C (392°F) for 12-18 minutes until golden brown.
  40. 40Heat sunflower oil in a frying pan over medium heat (175°C/347°F). Fry the chicken on both sides until golden brown.
  41. 41Heat sunflower oil in a frying pan over medium heat (175°C/347°F). Fry the chicken on both sides until golden brown.
  42. 42Heat sunflower oil in a frying pan over medium heat (175°C/347°F). Fry the chicken on both sides until golden brown.
  43. 43Slice the buns open and fill with lettuce, crispy chicken, and your favorite sauce.
  44. 44Slice the buns open and fill with lettuce, crispy chicken, and your favorite sauce.
  45. 45Slice the buns open and fill with lettuce, crispy chicken, and your favorite sauce.

Ingredients

  • 225 ml milk
  • 225 ml milk
  • 225 ml milk
  • 15 g honey
  • 15 g honey
  • 15 g honey
  • 7 g instant yeast
  • 7 g instant yeast
  • 7 g instant yeast
  • 1 egg
  • 1 egg
  • 1 egg
  • 45 g unsalted butter
  • 45 g unsalted butter
  • 45 g unsalted butter
  • 450 g all-purpose flour
  • 450 g all-purpose flour
  • 450 g all-purpose flour
  • 8 g salt
  • 8 g salt
  • 8 g salt
  • 700 g chicken thighs
  • 700 g chicken thighs
  • 700 g chicken thighs
  • 5 g salt
  • 5 g salt
  • 5 g salt
  • 3 g cayenne powder
  • 3 g cayenne powder
  • 3 g cayenne powder
  • 2 g curry powder
  • 2 g curry powder
  • 2 g curry powder
  • 2 g garlic powder
  • 2 g garlic powder
  • 2 g garlic powder
  • 3 g onion powder
  • 3 g onion powder
  • 3 g onion powder
  • 1.5 g black pepper
  • 1.5 g black pepper
  • 1.5 g black pepper
  • 100 g cornstarch
  • 100 g cornstarch
  • 100 g cornstarch
  • 3 g onion powder
  • 3 g onion powder
  • 3 g onion powder
  • 1.5 g black pepper
  • 1.5 g black pepper
  • 1.5 g black pepper
  • 2 egg
  • 2 egg
  • 2 egg
  • 100 g breadcrumbs
  • 100 g breadcrumbs
  • 100 g breadcrumbs
  • 8 lettuce
  • 8 lettuce
  • 8 lettuce
  • 175 °C sunflower oil
  • 175 °C sunflower oil
  • 175 °C sunflower oil

Equipment

deep bowlwhiskbaking sheetparchment paperpastry brushforkfrying pan