Activate the yeast

• Warm the milk and stir in the yeast and sugar.
• Let it sit until foamy.

Make the dough

• Add the flour, salt and egg to the yeast mixture and mix into a dough.
• Knead in the softened butter until smooth and elastic.

Let the dough rise

• Cover the dough and let it rise until doubled in size.

Shape and proof

• Roll the dough into a log and place it in a loaf pan.
• Brush with egg wash and sprinkle with sesame seeds.
• Let it proof until puffy.

Bake the bread

• Bake at 175 °C for 25 min until golden.
• Brush the top with melted butter and let cool.

Marinate the chicken

• Whisk the milk, eggs, pickle juice, hot sauce and seasonings together.
• Add the chicken tenderloins and marinate in the fridge.

Bread the tenders

• Mix the flour, cornstarch and the same seasonings in a bowl.
• Dredge each marinated tender in the flour mixture, pressing so it sticks.

Fry the chicken

• Heat the canola oil to 175 °C.
• Fry the tenders in batches until golden and cooked through, then drain.

Make Cane's sauce

• Whisk the mayo, ketchup, Worcestershire sauce, black pepper, garlic powder and salt together.
• Chill until serving.

Serve

• Slice the Texas toast and serve with the fried tenders and Cane's sauce.