Homemade Chicken Sandwich with Sesame Buns

Ingredients

• 2 1/3 cup All-Purpose Flour (sifted)
• 1.4 cup Water (room temperature)
• 1 tablespoon Sugar (optional, for slight sweetness)
• 0.5 tablespoon Instant Yeast (active dry or instant)
• 4 tablespoon Unsalted Butter (softened; divided for dough, melt for brushing)
• 0.5 teaspoon Salt (plus extra for seasoning)
• 2 tablespoon Sesame Seeds (for topping)
• 1 large Chicken Breast (about 8 oz, skinless, boneless)
• 1 tablespoon Cajun Spice Blend (or all‑purpose seasoning)
• 0.5 tablespoon Paprika (smoked or sweet)
• 2 tablespoon Onion Powder (key flavor component)
• 1 tablespoon Crushed Pepper Sauce (Spur Tree) (or any hot pepper sauce)
• 1/3 cup All-Purpose Flour (for dredging) (extra for coating)
• 0.5 cup Milk (whole or 2%)
• 2 cup Panko Breadcrumbs (for extra‑crisp coating)
• 2 cup Vegetable Oil (for shallow frying; keep temperature at 350°F)
• 8 slice American Cheese Singles (2 per sandwich)
• 2 tablespoon Mayonnaise (regular)
• 2 tablespoon Yellow Mustard (prepared)
• 1 cup Tomato Ketchup (regular)
• 1 tablespoon Crushed Red Pepper Sauce (Spur Tree) (adds heat to sauce)
• 1 whole Medium Onion (diced for sauté)
• 1 whole Tomato (diced for sauté)
• 1 tablespoon Butter (for sauté) (2 knobs, softened)
• 1 cup Shredded Lettuce (for topping)
• 1 whole Fresh Tomato Slices (for sandwich layering)
• 1 cup Nacho Cheese Doritos (optional) (crushed, for extra crunch)
• to taste Salt & Pepper (for seasoning throughout)

Instructions

1. Make Tangzong (flour paste)

   Combine 1/3 cup all‑purpose flour with 1/2 cup water in a small saucepan. Whisk until smooth, then cook over low heat, stirring constantly, until the mixture thickens and becomes a gel.

   Time: PT5M

   Temperature: low heat

2. Mix Bun Dough

   In a large mixing bowl combine 2 ⅓ cups flour, the cooled tangzong, 1 Tbsp sugar (optional), 0.5 Tbsp instant yeast, 2 Tbsp softened butter, 0.5 tsp salt, and just under 1 cup water. Stir until a shaggy dough forms.

   Time: PT5M

3. Rest Shaggy Dough

   Cover the bowl with plastic wrap and let the dough rest for 10 minutes to relax the gluten.

   Time: PT10M

4. Bulk Ferment

   After resting, gently knead the dough until smooth (adding only a little flour if needed). Shape into a ball, place back in the bowl, cover, and let rise at room temperature until doubled, about 45 minutes.

   Time: PT45M

5. Shape Buns & Second Rise

   Divide the dough into 4 equal pieces (weigh for accuracy). Shape each piece into a round bun, flatten slightly, place on a greased baking tray, spritz with water, and sprinkle sesame seeds on top. Let rise for another 15 minutes while preheating the oven.

   Time: PT15M

6. Bake Buns

   Place a tall baking pan upside‑down on the rack beneath the tray to raise it. Bake at 375°F for 18 minutes, or until golden brown. If using a gas oven, monitor closely to avoid bottom burning.

   Time: PT18M

   Temperature: 375°F

7. Brush Buns with Butter

   Immediately after baking, brush the tops of the buns with melted butter for a glossy finish.

   Time: PT2M

8. Prepare Chicken

   Trim a large chicken breast, cut in half, then butterfly each piece to create two thin cutlets. Cover with plastic wrap and gently pound with a meat tenderizer until an even thickness.

   Time: PT5M

9. Season & Marinate Chicken

   Season the cutlets with salt, pepper, 1 Tbsp Cajun spice, 0.5 Tbsp paprika, 2 Tbsp onion powder, and 1 Tbsp crushed pepper sauce. Mix well and let marinate for at least 30 minutes at room temperature (or refrigerate up to 2 hours).

   Time: PT30M

10. Set Up Breading Station

    Arrange three shallow dishes: 1/3 cup flour, 0.5 cup milk, and 2 cup panko breadcrumbs.

    Time: PT2M

11. Bread the Chicken

    Dredge each marinated cutlet in flour, shaking off excess, dip into milk to form a paste, then coat thoroughly with panko. Press gently to adhere.

    Time: PT5M

12. Fry Chicken

    Heat vegetable oil in a skillet to 350°F. Fry each breaded cutlet for about 5 minutes, turning once, until golden and the interior reaches 165°F. Remove and place on a paper‑towel‑lined plate.

    Time: PT5M

    Temperature: 350°F

13. Rest Fried Chicken

    Let the fried chicken rest for 2 minutes while you finish the condiments; this helps retain juices.

    Time: PT2M

14. Make Spicy Mayo‑Mustard Sauce

    In a small bowl combine 2 Tbsp mayo, 2 Tbsp yellow mustard, 1 cup ketchup, 1 Tbsp crushed red pepper sauce, and season with salt and pepper. Mix until smooth.

    Time: PT2M

15. Prepare Onion‑Tomato Sauté

    Melt 1 Tbsp butter in a small pan over low heat. Add the diced onion and tomato, season with salt and pepper, and cook slowly, stirring frequently, until the mixture becomes jammy and caramelized, about 10 minutes.

    Time: PT10M

    Temperature: low heat

16. Melt Cheese on Chicken

    Place the rested chicken cutlets on a warm oven rack (or under a broiler) and top each with two cheese slices. Warm just until the cheese softens and begins to melt, about 2 minutes.

    Time: PT2M

    Temperature: warm oven

17. Toast Buns

    Slice each bun horizontally. Brush the cut sides with softened butter. In a hot skillet over medium heat, toast the buttered sides, pressing gently, for about 2 minutes per side until golden.

    Time: PT4M

    Temperature: medium heat

18. Assemble Sandwich

    Spread a generous layer of the spicy sauce on the bottom bun, add shredded lettuce, fresh tomato slices, a pinch of salt, the melted‑cheese chicken, and a spoonful of the buttery onion‑tomato sauté. Top with the bun crown. Optional: sprinkle crushed Doritos inside for extra crunch.

    Time: PT2M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

55 g

Fat

30 g

Fiber

3 g