FRIED BURGER BUNS WITH CRUNCHY CHICKEN #burger #buns #chicken #crunchy #Recipe #food #Ramadan DOUGH 175 ml milk (lukewarm milk) 75 ml water (lukewarm water) 20 gr honey 10 gr instant yeast (dry yeast) 1 egg (m) 500 gr flour (all-purpose flour) 8 gr salt (1⅓ teaspoon) EXTRA sesame seeds CHICKEN MIXTURE 650 gr chicken (chicken breast or chicken thighs) 6 gr salt (1 teaspoon) 5 gr onion powder (1⅔ teaspoon) 5 gr ras el kouzina (1⅔ teaspoon) 2 gr cayenne pepper powder (⅔ teaspoon) 2 gr black pepper powder (⅔ teaspoon) 1 egg (m) 100 ml buttermilk COATING 200 gr cornflakes 5 gr onion powder (1⅔ teaspoon) 3 gr salt (½ teaspoon) 2 gr cayenne pepper powder (⅔ teaspoon) 15 gr flour (all-purpose flour) Pour lukewarm water and lukewarm milk into a deep bowl. Add honey and yeast, and mix well. Gradually add the beaten egg and mix again. Let this mixture rest for 5 minutes. Add the flour and salt to the mixture. Mix well and then knead for 10-12 minutes until smooth. Cover the dough. Let the dough rise for 1 hour in a warm place at home, or until it doubles in size. Wash the chicken and cut it into pieces. In a deep bowl, combine the buttermilk with salt, onion powder, ras el kouzina, cayenne pepper, black pepper, and egg. Mix well. Cover the chicken with the mixture. Cover and refrigerate for at least 30 minutes. Deflate the dough and then divide it into 15 pieces, each weighing 53 grams. Take a piece of dough and flatten it with your hands. Shape the dough into a ball. This technique ensures that the dough rises nicely during baking. Repeat this process for the remaining pieces of dough. Put some milk in one bowl and sesame seeds in another bowl. Take a piece of dough and first dip the top into the milk and then into the sesame seeds. Make sure not to use too many sesame seeds. Take a piece of dough and place it on your work surface with the sesame seed side down, so that the dough does not stick to the rolling pin. Roll out the dough into a flat circle with a diameter of 10 cm. Place the pieces of dough on a baking sheet lined with parchment paper and let them rise for 30 minutes, or until it doubles in size. Combine the cornflakes with onion powder, salt, cayenne pepper, and flour in a deep bowl. Mix well. Completely coat each piece of chicken with the cornflakes mixture, ensuring the chicken is evenly coated. Repeat this process for the remaining pieces of chicken. Place the chicken burgers on a plate lined with parchment paper and lightly brush them with sunflower oil. Place the chicken burgers in a preheated oven at 175°C (350°F). Bake for 25-30 minutes. Fry the buns in a skillet with a layer of sunflower oil at 175°C (350°F). Fry them on both sides until they are golden brown. - @kookmutsjes