Making The Chick-fil-A Spicy Deluxe At Home | But Better

Add the warmed milk and water to the bowl of a stand mixer and whisk in the sugar until dissolved.

Next, whisk in 1 egg, the egg yolk, salt and amylase until evenly combined.

Place the stand mixer bowl on the mixer and add the dough hook, start mixing on low speed. Add the flour, a heaping spoonful at a time, with the mixer running until it is combined. Continue to mix, for about 3 minutes, or until a smooth dough forms.

Add the softened butter, and mix for an additional 3-5 minutes or until the butter is fully incorporated and the dough is smooth.

Lightly grease a large bowl with cooking spray and add the dough. Cover with plastic wrap and let proof at room temperature for 1 hour, or until doubled in size.

Preheat the oven to 375°F.

Divide the dough into 8 even pieces, about 90-100g each. Roll each piece into a tight ball. Line 2 baking sheets with parchment paper that is lightly greased. Evenly space the dough balls on the trays, adding no more than 6 to a tray.

Cover with greased plastic wrap and proof at room temperature for 25 minutes.

In a small bowl whisk together the remaining egg and a splash of water to make the egg wash. Brush each bun with the egg wash.

Bake in the oven for 15-18 minutes, or until golden brown on top and cooked through. Brush with melted butter, if desired, and cool completely on a cooling rack.

Add the cucumbers to a heatproof 1-quart glass jar, pushing them down so they all fit; it is ok that they will be tightly packed.

Add all the remaining ingredients to a medium saucepan over medium heat and bring to a simmer. Continue to simmer until the salt and sugar has dissolved.

Pour the liquid over the cucumbers and place a small ramekin or other small weight on top to fully submerge all the pickles in the hot liquid. Let cool to room temperature.

Once completely cooled, remove the weight, close the jar and place in the fridge until ready to use.

Add the yolks, mustard, lemon juice, shiro dashi, water, salt and garlic to a large jar or tall glass. Pour the oil over the top and set an immersion blender in the bottom of the vessel before turning it on. Slowly pull the immersion blender towards the surface as you are mixing to emulsify the sauce.

With the blender running, add in a pinch of togarashi. When a smooth mayo forms, remove the blender and place in the fridge until ready to serve.

In a small bowl whisk together the salt, sugar, and msg until evenly combined.

Add the chicken thighs to a parchment lined baking sheet and generously season the chicken, on both sides, with the cure. You can use the chicken right away, but for best results, cover the tray in plastic wrap and place in the fridge overnight.

In a small bowl whisk together all of the ingredients until evenly combined. Set aside until the chicken is fried.

In a medium bowl whisk together the eggs, milk and a pinch of salt.

In a separate medium bowl whisk together the flour, msg, powdered sugar, freshly ground black pepper, smoked paprika, garlic powder, ground white pepper, onion powder, kosher salt, and cayenne until evenly combined.

Fill a 7-8 quart heavy bottomed pot just over halfway with oil. Heat to 350°F. Line a baking sheet with a cooling rack and place that next to the hot oil.

Dip the cured chicken thighs into the egg mixture and then immediately place in the flour mixture. Press the flour all over the chicken to ensure it is completely coated. Place on a baking sheet and repeat with the remaining pieces of chicken.

Gently drop the dredged chicken thighs in the hot oil, in batches of about 4, and fry for 5-7 minutes or until crispy, golden brown and cooked through. Drain on the prepared baking sheet and immediately season with the spicy chicken seasoning. Repeat with the remaining pieces of chicken.

In a large skillet over medium heat, add a tab of butter and let melt. Toast the burger buns until golden brown and crisp around the edges. Add more butter as needed, and repeat with as many buns as you are making.

Place the bottom bun on a plate and add mayo to the bun.

Shingle 4 pickles on top of the mayo and top with some lettuce and a seasoned slice of tomato.

Add a piece of fried chicken and top that with a piece of pepperjack cheese. Use a torch to melt the cheese.

Spread some mayo on the top bun and crown the sandwich.

Repeat with the remaining sandwiches and enjoy immediately.

In a large skillet over medium heat, add a tab of butter and let melt. Toast the burger buns until golden brown and crisp around the edges. Add more butter as needed, and repeat with as many buns as you are making.

Place the bottom bun on a plate and add mayo to the bun.

Shingle 4 pickles on top of the mayo and top with the fried spicy chicken.

Add more mayo to the top bun and crown the sandwich.

Repeat with the remaining sandwiches and enjoy immediately.