Tini's Viral Chicken Sandwich | From Scratch with Tini

‪@tinekeyounger3145‬ is in the kitchen spilling the tea on those secret spices, the perfect bun to chicken ratio, and turning a regular sandwich into a masterpiece!

Wanna make it at home? Check out the recipe below:

Tini's Fried Chicken Sandwich

INGREDIENTS:

Hot Sauce:
⅓ cup (75 mL) water
⅓ cup (75 mL) apple cider vinegar
10 ounces (284 grams) fresno chili peppers, seeded and diced
6 large cloves garlic, chopped
2 teaspoons (8 grams) kosher salt

Chicken Marinade:
2 cups (475 mL) buttermilk
½ cup (118 mL) homemade hot sauce
¼ cup (60 mL)) pickle juice
2 teaspoons (8 grams) garlic powder
2 teaspoons (8 grams) chili powder
2 teaspoons (8 grams) onion powder
2 teaspoons (8 grams) smoked paprika
1 teaspoon (4 grams) cayenne pepper
Kosher salt
Freshly ground black pepper
6 boneless, skinless chicken thighs, about 1 ½ pounds (680 grams)

Bun:
½ cup (115 mL) milk, warm
2 tablespoons (24 grams) sugar, divided
1 teaspoon (4 grams) active dry yeast
2 ¼ cups (337 grams) all purpose flour
1 teaspoons (4 grams) kosher salt
2 large eggs
¼ cup (57 grams) unsalted butter, room temperature
1 large egg, whisked for egg wash

Spicy Mayo:
½ cup (115 grams) mayonnaise
2 tablespoons (28 grams) hot sauce

Slaw:
¼ cup (55 grams) mayonnaise
2 tablespoons (28 grams) hot sauce
2 teaspoons (8 grams) granulated sugar
2 teaspoons (8 grams) apple cider vinegar
½ teaspoon (2 grams) garlic powder
Kosher salt
Freshly ground black pepper
1 lemon, zested and juiced
3 ounces (85 grams) green cabbage, shredded
3 ounces (85 grams) purple cabbage, shredded
1 small carrot, grated

Chicken Dredge:
2 cups (300 grams) all purpose flour
¼ cup (40 grams) corn starch
2 teaspoons (8 grams) garlic powder
2 teaspoons (8 grams) chili powder
2 teaspoons (8 grams) onion powder
2 teaspoons (8 grams) smoked paprika
1 teaspoon (4 grams) cayenne pepper
Kosher salt
Freshly ground black pepper
2 quarts (2L) neutral oil
Flaky sea salt

Assembly:
Dill pickles

PROCEDURE:
1. Make the hot sauce: In a small saucepan over medium heat, bring the water and
vinegar to a boil. Add the chilis, garlic and salt and cook until the peppers become
tender, about 10-15 minutes.
2. Add the mixture to a food processor or blender and blend for 3-5 minutes, until mixture is
smooth. Pass through a fine mesh sieve. Taste and adjust salt. Hot sauce can be used
immediately or can be stored in an airtight container in the refrigerator for up to 2 weeks.
3. Marinate the chicken: In a large mixing bowl, whisk together the buttermilk, hot sauce,
pickle juice, garlic powder, chili powder, onion powder, smoked paprika, cayenne, salt
and pepper. Add the chicken thighs and toss to coat completely. Cover and refrigerate
for at least 2 hours and up to overnight.
4. Make the buns: In a large mixing bowl, combine the milk, 1 tablespoon (12 grams)
sugar and yeast. Let sit until frothy, about 5 minutes. Add the flour, remaining sugar, salt
and eggs and mix until a shaggy dough forms. Slowly add in the butter, kneading
between each addition until the butter is fully incorporated. Cover the bowl with a kitchen
towel or plastic wrap and let rest in a warm place until it has doubled in size, about 60-90
minutes.
5. Pour the dough onto a lightly floured surface and divide into 6 pieces. Roll
each piece into a tight ball and place on a parchment lined sheet tray. Cover the tray
with a kitchen towel or plastic wrap and let sit until they have risen 1½ times their size,
about 30 minutes. Preheat your oven to 350℉ (175℃).
6. Brush the tops of each bun with egg wash and bake until golden brown and cooked
through, about 20 minutes.
7. Make the spicy mayo: In a small mixing bowl, whisk together the mayonnaise and hot
sauce. Set aside until ready to use.
8. Make the slaw: In a large mixing bowl, whisk together the mayo, hot sauce,
sugar, vinegar, garlic powder, salt, pepper, lemon zest and juice. Add the cabbages and
carrots and toss. Store in the fridge until ready to use.
9. Fry the chicken: In a large pot over medium heat, bring the oil to 350℉ (175℃). Place a
wire rack set over a sheet pan next to the pot.
10. In a large mixing bowl, whisk together the all purpose flour, corn starch, garlic powder,
chili powder, onion powder, smoked paprika, cayenne, salt and pepper. Remove the
chicken from the marinade and let the excess liquid drip off. Place the chicken in the
flour mixture and toss to coat. Shake off excess flour and place into the oil.
11. Let the chicken cook until it reaches an internal temperature of 165℉ (75℃), about 10
minutes. Carefully remove the chicken from the oil and place on the wire rack. Sprinkle
with the flaky sea salt.
12. Cut the buns in half and spread the spicy mayo on the bottom bun.
Layer with the slaw and place the chicken on top. Finish with sliced pickles and the top
bun

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