Making The Chick-Fil-A Chicken Sandwich At Home | But Better

Tangzhong: 

1. Whisk all the ingredients together in a small saucepan. Once combined, place over medium heat, and constantly whisk until the mixture thickens into a paste. Remove to a small bowl and set aside. 

Dough:

1. Warm the milk to 95°F (35°C). Whisk in the instant yeast until dissolved. Store in a warm area and let sit for 8 minutes.

2. In a stand mixer bowl whisk together the dry ingredients. Add the dough hook and turn the mixer on low. Slowly stream in the milk and yeast mixture and mix for a few seconds to combine. 
3. Add the tangzhong paste, 1 egg and egg yolk. Turn the mixer speed up to medium-low and continue to mix until evenly combined, turning the machine off and scraping down the sides of the bowl intermittently throughout mixing. 
4. Gradually add the butter in pieces, mixing the butter into the dough completely before adding more. 
5. Once the butter is incorporated, continue to knead the dough at medium-low speed for 5-8 minutes, or until the dough is smooth. 
6. Lightly grease a medium bowl and set aside. 
7. Remove the dough from the stand mixer and gently fold all the sides towards the center to help form a ball. Place the dough seam side down on a clean work surface and roll it around on the board to create a tight, smooth ball. Place the dough in the greased bowl, cover with a damp towel and place in a warm area to proof and double in size, about 1 - 1.5 hours. 
8. After the dough has risen, punch the dough down and place on a lightly floured work surface. 
9. Using a bench scraper, divide dough into 6 even pieces around 95–105g each. 
10. To shape the individual buns, place one dough piece in the center of your board. Gently stretch and fold the edges of the dough towards the center. Flip the dough so it is seam side down. Using your fingers pull the dough toward you, making sure the dough keeps contact with the board the entire time, to start to create tension and form a tight dough ball. Rotate the dough 90 degrees and repeat this process two more times or until you have done this for the entire perimeter of the bun and have a smooth, tight dough ball. 
11. Line a rimmed baking sheet with parchment paper and lightly grease the parchment. Place the shaped dough on the prepared pan. Repeat with the remaining dough, making sure to leave 2.5” (6cm) of space between each bun.
12. Cover with a similar-sized sheet tray that is flipped so that the dough will not dry out. 
13. Let rise at room temperature for another 1-2 hours, or until doubled in size.
14. Preheat the oven to 375°F (190°C). 
15. Whisk together the remaining egg and splash of milk until evenly combined. 
16. Gently brush the tops of the buns with the egg wash. 
17. Bake for 16-18 minutes or until deeply golden brown. Remove the buns to a cooling rack and immediately brush generously with melted butter. Let cool completely before serving. 

Pickles:

1. Place the cucumber slices into a 1-quart (946ml) mason jar. 
2. In a medium saucepan, add the vinegar, water, salt, sugar and MSG. Stir to combine and bring to a boil over high heat. As soon as the pickling liquid reaches a boil, remove from the heat and carefully pour into the jar of cucumbers. Cool for 1 minute.
3. Add the garlic and the dill. Allow to sit at room temperature, uncovered, until completely cooled.

Fried Chicken:

1. In a small bowl, mix together 3 tablespoons (40g) salt, sugar and 2 teaspoons (9g) MSG to create a dry cure.
2. Place the chicken on a small baking sheet or in an airtight storage container. Season the chicken on both sides with the dry cure (you won’t use all of it.). Cover the chicken with plastic wrap or a lid and cure in the refrigerator for 30 minutes or overnight. 
3. Fill a 7-8 quart (6.6-7.5L) heavy bottomed pot just over halfway with oil. Heat to 350℉ (175℃). Line a baking sheet with a cooling rack and place that next to the hot oil.
4. In a medium bowl, add the flour, sugar, garlic powder, paprika, the remaining 2 teaspoons (9g) MSG, white pepper, and remaining 1 tablespoon (15g) kosher salt. Whisk to combine and set aside. 
5. In a separate medium bowl, whisk together the eggs and then whisk in the milk and whatever is remaining of the dry cure. While whisking vigorously, add a couple tablespoons of the egg into the seasoned flour to fully incorporate and create tiny lumps of dredge that will adhere to the chicken when frying.
6. Lightly dust a baking sheet with the seasoned flour.
7. Add the cured chicken to the egg mixture and then into the seasoned flour, tossing to coat and pressing down into the dredge, leaving no bare spots. Remove to the floured baking sheet. Repeat the dredging with the remaining pieces of chicken. 
8. Fry the chicken, in batches, for 3-5 minutes until golden brown and cooked through. Using a spider, remove the fried chicken from the oil onto the prepared cooling rack. 

Mustard Mayo Sauce:

1. In a small bowl, whisk together the mayonnaise and mustard. Season with salt and pepper, to taste. 
2. Refrigerate until ready to serve. 

Assembly:

1. Cut a bun in half and spread butter on the cut-sides.
2. Heat a medium skillet over medium heat and toast the buns, cut-side-down, until evenly browned.
3. Spread a spoonful of the mustard mayo sauce onto the bottom bun then arrange a single layer of pickles on top.
4. Add a piece of fried chicken.
5. Spread mustard mayo on the top bun and then crown the sandwich. Repeat making the remaining sandwiches.