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Crispy Hot Honey Chicken Sandwiches on Tangzhong Brioche Buns

Crispy Hot Honey Chicken Sandwiches on Tangzhong Brioche Buns

Dinner
Prep Time
2h
Cook Time
30min
Servings
4
Calories
840
Chef's Note

The Tangzhong method locks moisture inside the starch structure of the flour. Because this moisture doesn't evaporate during baking, these brioche buns remain incredibly soft and pillowy, providing the perfect tender contrast to the ultra-crispy, crunchy exterior of the hot honey fried chicken.

Tags
tangzhong
yeast bread
brioche
chicken sandwich
hot honey
fried chicken
baking
comfort food
dinner
Ingredients

  • 20 g Bread flour (for Tangzhong)

  • 50 ml Whole milk (for Tangzhong)

  • 50 ml Water (for Tangzhong)

  • 320 g Bread flour (for dough)

  • 7 g Instant yeast

  • 35 g Granulated sugar

  • 7 g Fine sea salt

  • 120 ml Whole milk (warm, for dough)

  • 1 large Egg (for dough)

  • 42 g Unsalted butter (softened)

  • 2 large Boneless, skinless chicken breasts (halved horizontally)

  • 240 ml Buttermilk

  • 120 g All-purpose flour (for dredging)

  • 2 tbsp Spices (smoked paprika, garlic powder, cayenne, salt, pepper)

  • 500 ml Neutral frying oil

  • 60 ml Hot honey

  • 12 pieces Dill pickle slices

Instructions
  • 1

    Prepare the Tangzhong: In a small saucepan, whisk together 20g bread flour, 50ml milk, and 50ml water until smooth. Cook over medium-low heat, stirring constantly, for 2-3 minutes until it thickens into a pudding-like paste (reaching 65°C/149°F). Remove from heat and let cool to room temperature.

  • 2

    Make the Dough: In the bowl of a stand mixer, combine the warm milk, instant yeast, sugar, egg, and the cooled Tangzhong paste. Whisk to combine. Add the 320g bread flour and sea salt.

  • 3

    Knead the Dough: Using the dough hook attachment, mix on low speed until a rough dough forms. Gradually add the softened butter, one tablespoon at a time, allowing it to fully incorporate. Knead on medium speed for 8-10 minutes until the dough is smooth, elastic, and passes the windowpane test.

  • 4

    First Rise: Shape the dough into a smooth ball, place it in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 60 minutes, or until doubled in size.

  • 5

    Shape and Second Rise: Divide the dough into 4 equal portions (about 140g each). Shape each into a tight, smooth ball. Place on a parchment-lined baking sheet, flatten slightly with your palm, cover loosely, and let rise for 45 minutes.

  • 6

    Bake the Buns: Preheat your oven to 375°F (190°C). Brush the tops of the buns with a simple egg wash (1 egg beaten with 1 tbsp water). Bake for 15-18 minutes until deep golden brown. Transfer to a wire rack to cool completely.

  • 7

    Marinate Chicken: While the buns are on their second rise, place the chicken breast cutlets in a shallow dish with the buttermilk and 1 tablespoon of the spice blend. Marinate for at least 30 minutes.

  • 8

    Dredge and Fry Chicken: Whisk the remaining spice blend into the all-purpose flour. Dredge each marinated chicken piece in the flour, pressing firmly to coat. Heat 2 inches of frying oil in a heavy skillet to 350°F (175°C). Fry the chicken for 4-5 minutes per side until crispy, golden brown, and the internal temperature reaches 165°F (74°C). Drain on paper towels.

  • 9

    Assemble: Slice your freshly baked Tangzhong brioche buns in half and toast lightly. Place a crispy fried chicken breast on each bottom bun, drizzle generously with hot honey, top with dill pickle slices, and close with the top bun.

Nutrition Information (per serving)
840
Calories
46g
Protein
89g
Carbs
32g
Fat
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