Taki Taki Chicken Burgers

Add the lukewarm milk, yeast, and honey to a large bowl. Mix well and let it sit for 5 minutes.

Add the beaten egg and mix well. Then add the flour, salt, and butter. Knead for 10–12 minutes until smooth.

Cover and let the dough rise for 1 hour, or until doubled in size.

Wash and slice the chicken into strips.

In a large bowl, mix the mustard, onion powder, black pepper, cayenne powder, garlic powder, buttermilk, egg, and salt. Add the chicken and mix well. Let marinate for at least 30 minutes, preferably overnight in the fridge.

Deflate the dough and divide into 8 equal pieces. Shape each piece into a ball.

Roll each ball out into a round sheet.

Tightly roll up into a log.

Seal the seam well and roll it back and forth to create an even shape.

Flatten the log slightly with a rolling pin to about 7 x 12 cm.

Grind 60 g of Takis finely in a food processor.

Mix the ground Takis with the Parmesan cheese in a shallow dish.

Briefly dip the dough logs into milk and then roll them through the Takis-cheese mixture.

Place them on a baking tray lined with parchment paper and make a small cut in the middle. Let the dough rise for 30 minutes, or until doubled in size. Bake in a preheated oven at 200°C (top and bottom heat) for 12–18 minutes until golden brown. Let cool slightly.

For the flour mix: combine cornstarch, flour, finely crushed Takis, salt, onion powder, and black pepper in a bowl. Dredge the marinated chicken pieces one by one through the flour mixture and place them on a sheet of parchment paper.

Fry or bake the chicken until golden and cooked through. Let drain on paper towels.