NASHVILLE HOT CHICKEN SANDWICH ✨Spicy, crispy and juicy fried chicken served on a brioche bun✨ DOUGH 150 ml (1/2 cup) lukewarm milk 35 g (3 tbsp) granulated sugar 10 g (1 tbsp) instant yeast 4 large eggs 125 g (1 1/4 stick) unsalted butter, at room temperature 500 g (4 cups) all-purpose flour 10 g (1⅔ tsp) salt BRUSHING 1 large egg (medium) 10 ml (2 tsp) milk In a small bowl, stir together the lukewarm milk, sugar and yeast. Let it sit for 5 minutes until slightly foamy. In the bowl of a stand mixer, whisk the eggs, then add the milk mixture and mix well. Add the flour and salt. Using the dough hook, knead on medium-low speed for 10 minutes until smooth. Add the softened butter a little at a time and knead for another 10 minutes. The dough will be very sticky at first, but it turns smooth and elastic as it kneads. It’s ready when it no longer sticks to your finger when you touch it. Lightly grease a large bowl with oil and place the dough inside. Cover with plastic wrap or a clean kitchen towel. Let it rise in a warm spot for about 1 hour, or until doubled in size. Divide the dough into 9 equal pieces (about 4 oz / 115 g each) and roll them into balls. Tip: brioche dough is soft and can be tricky to shape. Let the pieces rest for 15 minutes first, and they’ll firm up and be much easier to work with. Place the dough balls on a parchment-lined baking sheet and gently press them a little flatter. Cover and let them rise in a warm spot for about 30 minutes, until visibly doubled. Preheat your oven to 375 °F (190 °C). Whisk the egg with the milk and gently brush it over the risen buns. Bake for 12–15 minutes, until deep golden brown and cooked through (an instant-read thermometer should read about 190 °F in the center). As soon as the buns come out of the oven, cover them with a clean kitchen towel. The trapped steam keeps them soft. 🔥NASHVILLE HOT CHICKEN🔥 CHICKEN MIXTURE 700 g (1.5 lbs) chicken breast 300 ml (1 1/4 cup) buttermilk 30 g (2 tbsps) sambal oelek 25 ml (2 tbsps) pickle juice 4 g (1⅓ tsp) onion powder 3 g (1 tsp) cayenne powder 2 g (⅔ tsp) black pepper 3 g (1 tsp) garlic powder 3 g (1 tsp) paprika FLOUR MIX 175 g cornstarch (1 1/2 cup) 125 g (1 cup) all-purpose flour 3 g (1 tsp) cayenne powder 2 g (⅔ tsp) paprika 3 g (1 tsp) garlic powder 4 g (1⅓ tsp) onion powder 3 g (½ tsp) salt HOT SAUCE 100 ml (6 tbsps) sunflower oil 3 g (1 tsp) cayenne powder 3 g (1 tsp) onion powder 2 g (⅔ tsp) black pepper 3 g (1 tsp) paprika SAUCE 125 g mayonnaise (1/2 cup) 30 g hot chili sauce (2 tbsps) 50 g hot sauce, check above & step 6 (3 tbsps) pickle juice In a deep bowl, mix the buttermilk, sambal, pickle juice (25 ml), onion powder, cayenne pepper, black pepper, garlic powder, paprika, salt, and the beaten egg. Slice the chicken into thin pieces and add them to the mixture. Stir well, cover, and let the chicken marinate in the refrigerator for at least 30 minutes. In a large bowl, mix the cornstarch, flour, cayenne pepper, paprika, onion powder, garlic powder, and salt. Take the chicken pieces one by one out of the marinade, let them drain slightly, and coat them in the flour mix. Place the breaded chicken on a sheet of parchment paper. In a bowl, mix the sunflower oil, cayenne powder, onion powder, black pepper, and paprika. Set aside. In a small bowl, combine the mayonnaise, hot chili sauce, 50 g of the prepared hot sauce, and the pickle juice (30 ml) until smooth. Heat a generous layer of sunflower oil in a frying pan over medium heat. Fry the chicken pieces until golden brown and cooked through on both sides. Drain on paper towels. Brush the chicken with the hot sauce. #hot #chicken #tiktokfood #burger - @kookmutsjes