Juicy chili-marinated chicken with a CRISPY nacho crust, sandwiched in soft, spicy buns – next-level heat & crunch!
📝 Ingredients
Spicy Dough Buns
- Milk: 250ml (lukewarm)
- Yeast: 7g (1 tbsp instant)
- Hot chili sauce: 30g (e.g., Sriracha)
- Egg: 1 large
- Flour: 475g
- Salt: 8g
- Nacho crumbs: 40g (finely ground)
- Butter: 30g (softened)
Chicken & Coating
- Chicken thighs: 400g (boneless, cubed)
- Spices: Salt, cayenne, onion powder, black pepper
- Chili sauce: 25g
- Breading: Flour, eggs, 160g nacho crumbs
👨🍳 Method
1️⃣ Make Buns
- Mix milk, yeast, chili sauce → wait 5 mins. Add egg, flour, salt, nacho crumbs, butter.
- Knead 10 mins → rise 1 hour. Shape into 6 buns → brush with egg, coat in nacho crumbs → rise 30 mins.
- Pan-fry until golden or bake at 175°C/350°F for 15-20 mins.
2️⃣ Prep Chicken
- Toss chicken with spices + chili sauce.
- Coat: Flour → egg → nacho crumbs. Bake at 175°C/350°F for 25-30 mins.
3️⃣ Assemble
- Slice buns → spread chili mayo → add lettuce + crispy chicken.
💡 Pro Tips
✅ Extra crispy chicken: Double-coat (egg → crumbs → egg → crumbs).
✅ Make ahead: Prep dough/chicken night before.
✅ Mild version: Reduce cayenne or use mild salsa sauce.
Pair with: Cool cucumber slaw or sweet potato fries!
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