Bake Club Kickin' Chicken


So much about life is in the pursuit, in the waking up everyday ready and willing to chase down your dream, your idea, your goal. So when Milk Bar's Head of West Coast Distribution and incredible music man Ash Ledet told me his kickin' chicken recipe took him THREE YEARS to perfect, I knew I needed him to teach me the magic.

follow him @

4 - 6oz Chicken Breast, sliced in half (butterflied)

3 - Large Eggs

1 Cup / 128 g - Buttermilk

1/4 Cup / 85 g - Pickle Juice

1/2 Cup / 64 g - Franks Hot Sauce

2 Cups / 256 g / 9 oz - Corn flakes

1 Cup / 128 g / 4.5 oz - All purpose Flour

1 Tbsp / 14 g - Ground Pepper

1 Tbsp / 14 g - Salt

3 Tbsp / 42 g - Cayenne Pepper

1 Tbsp / 14 g - Brown Sugar

1/2 tsp / 2 g - Chili Powder

1/2 tsp / 2 g - Garlic Powder

1/2 tsp / 2 g - Paprika

2 Tbsp / 28g - Lawry's seasoning salt

4 Oz / 113.4 g - Butter, room temp

Pickles, 3 slices per sandwich

Buns, toasted

Start off by slicing your chicken breasts in half (butterfly). In a bowl, you are going to combine all of the seasonings, from cayenne to Lawry's seasoning salt, and mix. In another bowl, whisk together the eggs, buttermilk, pickle juice, Frank's hot sauce and then just half of the seasoning mixture (save the other half for later). Add in your chicken breasts to this mixture and let sit/marinate for 30 minutes.

While this sits, combine together your dry breading- cornflakes, flour, ground pepper and salt, making sure you crush up the cornflakes by hand.

After 30 mins have passed, remove the chicken from the liquid mixture and coat in the breading mixture, making sure to press down. For extra crispiness, dunk the chicken back into the liquids and then once again back into the breading mixture a last time. Set the coated breasts onto a wire rack lined sheet tray, and let rest in the refrigerator for another 30 mins to allow the breading to get a bit tacky.

Preheat your oil on low/medium heat until it reaches 325 degrees F. Once time is up, add in 2 breasts at a time, and allow for them to cook fully and turn golden brown and crispy. Remove and let drain on a wire rack.

As you fry up the last 2 breasts, in a small pot, melt your butter completely. Once melted, turn your heat off and add in the last 1/2 of the previous seasoning mixture, making a spicy buttery sauce. Brush this sauce on the fried chicken breasts, making sure to get both sides nice and coated.

Once this is all complete, its time to start assembling your sandwiches.

I prefer to assemble: toasted bottom bun, spicy mayo sauce, 1 chicken breast, a heaping scoop of pineapple slaw, topped with 3 pickle slices and the toasted top bun. Can add more spicy mayo sauce on top if you're a saucy kind of person. Make sure you take pictures and post on your instagram story before you devour!

Pineapple Slaw

1/2 Cup / 64 g - Kew Pie Mayo

1&1/2 tsp / 7 g - champagne vinegar

1&1/2 tsp / 7 g - fresh Pineapple juice

1/2 tsp / 2 g - Ground Black Pepper

1 tsp / 6 g - Brown Sugar

1 tsp / 4 g - Salt

1.5 Cups / 192 g - Shredded Napa Cabbage

1/2 Cup / 64 g - Shredded Carrot

1/2 Cup / 64 g - Shredded Pineapple

In a medium bowl, combine first 6 ingredients until incorporated. For the cabbage, carrot and pineapple, you can use pre-shredded or shred yourself to your thickness/thinness preference. Once shredded, add them fully into the mayo mixture and mix until the cabbage/carrot/pineapple become an evenly coated slaw mix.

Spicy mayo sauce

1 Cup / 230 g - Kewpie Mayo

1/2 Cup / 126 g - Sriracha Chili Sauce

1 Tbsp + 2 tsp / 21 g - Lemon Juice

1&1/2 tsp / 7 g - Cayenne Pepper

Pinch of salt

In a bowl, mix together all 5 components with a whisk until fully incorporated/sauce consistency.