Ingredients
Method
- Combine lukewarm milk and water in a mixing bowl
- Add honey and dissolve, then stir in instant yeast and let activate
- Incorporate egg, sunflower oil, and 1 tbsp honey into the wet mixture
- Gradually mix in flour until dough forms, kneading until smooth
- Fold in softened butter (delayed fat incorporation technique)
- Let dough rest in a warm place until doubled in size
- Roll dough into small balls (60g each), bake at 180°C (350°F) for 15 mins
- Cut chicken into bite-sized pieces and dredge in cornstarch
- Cook chicken in a pan over medium heat until golden and crispy
- Mix mayonnaise, hot sauce, and 1 tbsp honey for 'Dynamite' sauce
- Assemble buns by layering melted butter, coated chicken, cheese, and browned buns
Notes
For keto/low-carb: Replace all-purpose flour with 200g almond flour + 50g coconut flour + 5g xanthan gum
Use allulose or erythritol instead of honey for reduced glycemic impact
Chicken can be cooked under the oven's broiler for quicker crisping
Store leftovers in an airtight container at room temperature for 1 day or refrigerate for up to 2 days
Use allulose or erythritol instead of honey for reduced glycemic impact
Chicken can be cooked under the oven's broiler for quicker crisping
Store leftovers in an airtight container at room temperature for 1 day or refrigerate for up to 2 days