Burger King Original Chicken Sandwich

9 mins
Serves 4
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Directions

  1. 1In the bowl of a stand mixer, add three cups or 450 grams of all-purpose flour, one teaspoon or three grams of fine sea salt.
  2. 2Separately whisk together one cup or 240 milliliters of whole milk, two and a half teaspoons or nine grams of instant yeast, followed by two and a half teaspoons or eleven grams of sugar.
  3. 3Turn on your stand mixer on low, add that whole mixture to your flour along with two whole eggs.
  4. 4Let that bad boy mix until you get a rough dough, then add in a quarter cup or 58 grams of unsalted softened butter.
  5. 5Let that need for five more minutes or until you get an obnoxiously smooth supple dough.
  6. 6Shape it into a tight ball, pop it into a greased bowl, cover with plastic wrap and rise for one hour or until doubled in plum.
  7. 7Punch that bad boy down, divide it into eight even pieces, about 95 to 105 grams each.
  8. 8Shape those into rough balls, then let your balls rest due to the fondling for about seven minutes, covered with greased plastic wrap and then gently roll those bad boys into seven inch long demi baguette like shapes.
  9. 9Place them onto a greased parchment lined baking sheet with no more than six sausages.
  10. 10Lightly flatten those buns down just a touch, cover with greased plastic wrap and proof for twenty minutes at room temperature.
  11. 11Brush with egg wash consisting of one egg and a splash of water beaten together, then give them a generous sprinkle of untoasted sesame seeds.
  12. 12Optionally give them a nice score at a 45 degree angle with a razor if you want that good split top.
  13. 13Pop that into an oven that’s been preheated to 375 Fahrenheit for about 16 to 18 minutes until a beautiful golden brown.
  14. 14Optionally brush with melted butter while they’re still hot and cool completely on a wire rack.
  15. 15Get a medium size bowl, toss in two plump egg yolks, one and a half tablespoons or 25 grams of Dijon mustard, half a teaspoon or two grams of sugar, salt to taste, two cloves of grated garlic, and optionally a small pinch of ground white pepper.
  16. 16Whisk together and then while continuously whisking start with a very very very light drizzling of one cup or 200 grams of vegetable oil, starting with just a couple drops at a time.
  17. 17Once it begins to emulsify you can start to increase that stream and just keep gradually adding that oil and whisking and adding and whisking until you have a beautifully thick mayo.
  18. 18Add in a quarter cup or 60 grams of creme fraiche and the zest of one lemon that’s been very finely chopped.
  19. 19Mix it up, and wow, that’s an incredibly luxurious mayonnaise despite its simplicity.
  20. 20Just get a nice butter lettuce, separate it, clean it nicely.
  21. 21Grind together one pound or 450 grams of chicken breast and a quarter pound or 113 grams of pork fat back.
  22. 22Give that farce a nice knead then add in two teaspoons or six grams of kosher salt, two teaspoons or six grams of garlic powder, two teaspoons or six grams of nutritional yeast, three quarters of a teaspoon or three grams of fresh ground black pepper, and a quarter teaspoon or just less than one gram of onion powder.
  23. 23Give it a nice mix by hand, kneading it together thoroughly until combined and that is your chicken farce.
  24. 24Evenly separate that into four chicken patties depending on the thickness you want.
  25. 25Wrap that in plastic wrap and chill in the freezer for 15 minutes.
  26. 26Get yourself a katsu style breading setup, you know, the trio of crunch, the trinity of crisp.
  27. 27One bowl with one and a half cups or 113 grams of panko breadcrumbs, another bowl with two eggs and one and a half tablespoons or 19 grams of water, and finally one with about one and a half cups or 225 grams of all-purpose flour.
  28. 28Toss in the flour, fully coat, shake off the excess, dip to coat completely in your egg wash, and finally coat and firmly press your panko breadcrumbs to coat every little nook and cranny.
  29. 29Repeat with all your patties and then drop those bad boys into a pot filled with vegetable oil that’s been heated to 350 Fahrenheit.
  30. 30Fry those bad boys two to three at a time, depending on the size of your pot, for four to six minutes or until a beautiful golden brown crisp on the outside and juicy fully cooked breast on the inside.
  31. 31Season them with salt if you like or if you want to be a little dirty hit it with some mushroom seasoning powder.
  32. 32Repeat with all your chicky and get ready for the easiest assembly on but better.
  33. 33Toast them on both cut sides in butter, hit them generously with your mayo on both cut sides.
  34. 34Follow that with a beautiful fried chicken patty, a nice layer of the finest butter lettuce you can find, and finally crown a sandwich that is truly fit to be a king.

Ingredients

  • 450 grams all-purpose flour
  • 3 grams fine sea salt
  • 240 milliliters whole milk
  • 9 grams instant yeast
  • 11 grams sugar
  • 58 grams unsalted softened butter
  • 2 whole eggs
  • 25 grams Dijon mustard
  • 2 grams sugar
  • 6 grams salt
  • 2 cloves garlic
  • 1 gram ground white pepper
  • 200 grams vegetable oil
  • 60 grams creme fraiche
  • 1 lemon
  • 450 grams chicken breast
  • 113 grams pork fat back
  • 6 grams kosher salt
  • 6 grams garlic powder
  • 6 grams nutritional yeast
  • 3 grams fresh ground black pepper
  • 1 gram onion powder
  • 113 grams panko breadcrumbs
  • 2 eggs
  • 19 grams water
  • 225 grams all-purpose flour
  • 1 tablespoon butter
  • 1 head lettuce
  • 1 mushroom seasoning powder

Equipment

knifestand mixerwhiskbaking sheetplastic wrapmeat grinderbowlscaleovenpotspoon