Melvin Mallory’s Famous Fried Hot Chicken Sando

Furikake Buns

1 cup lukewarm water
2 Tbsp. butter, room temperature
1 large egg
1 large egg, separated
3½ cups all-purpose flour
¼ cup granulated sugar
1¼ tsp, kosher salt
1 Tbsp. instant yeast
5 Tbsp. furikake

In a stand-up mixer, gently whisk together sugar, salt, yeast and water on the lowest setting and let yeast bloom for 5-8 minutes.

Add remaining ingredients except for 1 egg white. Knead with dough hook until smooth.

Cover dough and let rise for 1½ hours or until it has doubled. Gently deflate dough down and divide into 8 equal pieces (roughly 80g per bun).

Shape each piece into a ball and deflate lightly. Whisk remaining egg white with 2 Tbsp. water vigorously for 15 seconds.

Using a pastry brush, brush dough balls with mixture thoroughly and sprinkle with furikake. Let proof a second time for 1½ hours or until it has doubled. Bake at 375°F for 15-20 minutes, until golden.

Cool buns on rack and reserve.

When ready, toast rested buns in butter on flattop until golden brown.

Chicken in Brine

8 boneless skinless chicken thighs
6 cups water
1½ cups kosher salt
1½ cups granulated sugar
6 bay leaves
2 cinnamon sticks
4 anise pods
1 Tbsp. whole coriander
1 Tbsp. whole peppercorn
1 Tbsp. whole mustard seed
½ tsp. whole allspice

Combine all ingredients and bring to a boil, reduce heat and let simmer for 8 minutes. Remove from heat.

Pour hot brine over 8 quarts of ice and stir. Place chicken thighs in brine and leave in fridge for 24-48 hours.

Seasoned Flour

5 lbs. all-purpose flour
1/3 cup lemon pepper
1/3 cup paprika
1/3 cup Lawry’s Seasoned Salt
1/3 cup white pepper
½ cup cayenne pepper
½ cup kosher salt

Combine all ingredients and reserve. Drain chicken thighs and rinse under cold water thoroughly. While the chicken is still wet, dredge thoroughly in seasoned flour while pressing down each side of the chicken. Fry chicken at 350°F for 12 minutes or until the internal temperature has reached 165°F. Remove from fry oil and let rest 2 minutes.

Southern Coleslaw

1 head red cabbage, thinly sliced
2 large carrots, julienned
2 Tbsp. small diced red onion
½ cup Kewpie mayonnaise
1/3 cup brown sugar
¼ cup whole milk
¼ cup buttermilk
2 Tbsp. lime juice
2 Tbsp. rice wine vinegar
½ tsp. kosher salt
½ tsp. ground black pepper

Mix cabbage, carrots and onion in a large mixing bowl.

Whisk together all other ingredients in separate bowl until smooth and incorporated.

Pour dressing over salad mix and toss thoroughly. Cover and let rest in fridge before serving.

To serve, build sandwich on toasted bun with Kewpie mayo, a hefty handful of togarashi and coleslaw.