Buns
- 2 tbsp bread flour
- 1/4 cup whole milk
- 2 tbsp water
- 3/4 cup whole milk (warm)
- 1 tbsp active dry yeast
- 2 1/2 tbsp sugar
- 3 1/4 cups bread flour
- 1 1/2 tsp kosher salt
- 1 large egg
- 1 egg yolk
- 3 tbsp butter
- Egg wash (1 egg + 1 Tbsp water)
Sauce
- 1 cup mayo
- 2 tbsp chives
- 1 tsp lemon zest
- 1 tsp salt
Crispy Chicken
- 3 boneless skinless chicken breasts
- 1 cup buttermilk
- 1 cup pickle juice
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp pepper
- 1 tsp salt
- 1 cup potato/corn starch
- 1/2 cup all-purpose flour
- Frying oil
- Pickles (for topping)
Buns
- We’ll start by making a tangzhong.
- In a medium saucepan, add your ¼ cup of milk and water and turn on medium-high heat.
- Slowly sprinkle in bread flour while whisking constantly until thick and clumped, and your tangzhong is complete.
- To a mixing bowl, add the ¾ cup of warm whole milk along with sugar and yeast, whisking to disperse. Let sit for 5 minutes.
- Add in bread flour and a sprinkle of salt.
- Using a dough hook attachment, mix on slow speed while adding the egg and the yolk.
- After a few minutes of mixing, add your tangzhong and allow to evenly disperse.
- Now add in your cold butter in small cubes, one at a time, and let it knead for about 10 minutes.
- Remove dough and form into a ball before placing in a greased bowl and covering with a damp towel to rest for 1 ½ hours.
- Flour a large cutting board and place the dough on top.
- Shape the dough into a long rectangle and cut into 8 even pieces.
- With each piece, pull all the corners to a center point and place the center point facing down on a cutting board.
- Roll the ball along the board to create a tight ball of dough.
- Let rise for 15 more minutes.
- Brush with egg wash before baking at 375°F for 15-18 minutes until golden brown.
Sauce
- In a bowl, add mayo, lemon zest, chopped chives, and salt. Mix to combine.
Crispy Chicken
- Butterfly and trim chicken breast to about ¾ inch thick and the preferred width for buns.
- In a bowl, add trimmed chicken, buttermilk, and pickle juice.
- Let marinate for at least an hour or overnight.
Add garlic powder, onion powder, and paprika to the bowl and mix until combined. - In a separate bowl, add potato/corn starch, flour, and salt and mix together. Spoon 2-3 tablespoons of the buttermilk into the dredge and mix with a fork.
- Transfer chicken to the other bowl and firmly coat with the dredge before deep frying at 325°F for 2-4 minutes depending on thickness of the chicken.
- Remove chicken, set the heat to 375°F and fry again until golden brown. Remove and sprinkle with flakey salt.
- Slice the buns and generously spread your aioli on both buns. Place chicken on the bottom bun, top with pickles, and add your top bun.
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White Truffle Sea Salt
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Black Flakey Sea Salt
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Flakey Sriracha Sea Salt