Activate the yeast

• Add the lukewarm milk, honey and yeast to a deep bowl.
• Mix well and let it rest.

Make the dough

• Add the beaten egg and mix well.
• Add the butter, flour and salt.
• Knead until smooth.

Let the dough rise

• Cover and let it rise in a warm spot until doubled in size.

Season the chicken

• Cut the chicken thighs into pieces and place them in a bowl.
• Add the salt, cayenne powder, curry powder, garlic powder, onion powder and black pepper.
• Mix well and set aside.

Shape the buns

• Deflate the dough and divide it into 8 equal pieces.
• Shape into balls, flatten one into a circle and roll it into a log shape.
• Pinch the seam closed and roll it back and forth to create an even log, then lightly flatten with your fingers or palm.

Second rise

• Place the dough on a baking sheet lined with parchment paper.
• Brush with beaten egg, make a slit in the center and sprinkle with sesame seeds.
• Let the dough rise until doubled in size.

Prepare the flour mix

• In a bowl, mix the cornstarch, onion powder and black pepper.

Coat the chicken

• Dredge each piece of chicken in the flour mix, then in the beaten egg and finally in the breadcrumbs.
• For an extra crispy coating, repeat this step.
• Place the chicken on a piece of parchment paper and optionally freeze briefly so the coating sticks better.

Bake the buns

• Bake the bread in a preheated oven at 200 °C until golden brown.

Fry the chicken

• Heat a layer of sunflower oil in a frying pan over medium heat to 175 °C.
• Fry the chicken on both sides until golden brown.

Assemble the sandwiches

• Slice the buns open.
• Fill with lettuce, the crispy chicken and your favourite sauce.