Serves 1
Directions
- 1Marinate chicken in the buttermilk mixture for 4 hours to overnight (no more than 24 hours).
- 2In a separate bowl, whisk together all ingredients for the dredge.
- 3Drizzle a small amount of the marinade into the dry mixture and mix together to create flaky bits.
- 4One piece at a time, gently remove chicken from marinade and let excess drip off.
- 5Toss the chicken into the dry mixture, coat and press lightly, then shake off excess.
- 6Heat oil to 350F (preheat to 375F to buffer initial drop in temp).
- 7Fry chicken for 4-6 minutes until golden.
- 8Remove chicken to a wire rack and salt immediately after frying.
- 9For the sauce, combine 1/2 c mayo, 1/4 c ketchup, 1/2 tsp Worcestershire, 1/2 tsp garlic powder, 1/2 tsp paprika, black pepper, and salt to taste.
- 10Make Tangzhong: over medium heat, cook 1/4 c flour + 1/2 c milk in a small saucepan until thick like mashed potatoes, then cool to lukewarm.
- 11Activate Yeast: Warm 1/2 c milk + 1/4 c cream (110°F), stir in 1/4 c sugar + 3 tsp yeast, let sit 5-10 min until foamy.
- 12Mix 3+3/4 c flour + 2 tsp salt.
- 13Combine everything in stand mixer: Add Tangzhong, yeast mixture, and 2 eggs.
- 14Knead on low for about 2 minutes until a shaggy dough ball forms.
- 15Incorporate 4 tbs butter 1 tbs at a time and knead on medium speed for 8-10 minutes until smooth, elastic, and tacky (not sticky!).
- 16First Rise: Form a smooth ball, cover, and let rise for 1.5 hours until doubled.
- 17Punch out the air.
- 18Shape & Second Rise: Divide into 8 equal balls, use a rolling pin to roll into rectangles, then roll tightly (from the short side) into logs.
- 19Pinch the seams closed and arrange them in a parchment-lined baking tray seam-side down (9x9 tray ok, logs should be slightly touching).
- 20Rise for 1 hour until puffy.
- 21Brush with 1 egg + 1 tbs milk egg wash, sprinkle sesame seeds, and bake for 25-30 minutes at 350°F until golden.
- 22Toast: Brush slices with melted butter + garlic powder, toast in pan until crisp.
Ingredients
- 1.5 lb chicken tenderloins
- High smoke point oil for frying
- 1 c buttermilk
- 1 egg
- 2 tsp hot sauce
- 1 tsp black pepper
- 1 tsp garlic powder
- 0.5 tsp msg
- Salt to taste
- 1.25 c AP flour
- 0.25 c cornstarch
- 0.5 tsp baking powder
- 2 tsp black pepper
- 0.5 tsp cayenne
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp chicken bouillon
- 1 tsp salt
- 0.5 c mayo
- 0.25 c ketchup
- 0.5 tsp Worcestershire
- 0.5 tsp garlic powder
- 0.5 tsp paprika
- Black pepper
- Salt to taste
- 0.25 c bread flour
- 0.5 c milk
- 3.75 c bread flour
- 0.5 c milk
- 0.25 c heavy cream
- 3 tsp instant dry yeast
- 0.25 c sugar
- 2 tsp salt
- 2 eggs
- 4 tbs unsalted butter
- 1 egg
- 1 tbs milk
- Sesame seeds
Equipment
stand mixersmall saucepanparchment-lined baking trayrolling pinwire rackpan
Tips
- Don't move the chicken for the first minute of frying so the coating can set.
- Do not crowd the pan when frying chicken.
- Salt the chicken immediately after frying.
- Buttermilk can break down protein too much if marinated for more than 24 hours.
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