Ingredients

For the Marinade:
4-6 boneless skinless chicken thighs
2 cups (473ml) buttermilk
2tsp (10g) kosher salt
2tsp (7g) garlic powder
1tsp (4g) serrano powder (any pepper powder works here)

For The Flour Mix:
3 cups (395g) all purpose flour
2.5 tsp (13g) kosher salt
2tsp (7g) garlic powder
1.5tsp (6g) smoked paprika
1tsp (4g) oyster mushroom powder *Optional*
1/2 teaspoon (2g) fresh cracked black pepper
1tsp (4g) cayenne *if you want it spicy*

FOR THE BREAD:

Tangzhong:
2 tablespoons (20g) bread flour
2 tablespoons (27g) water
4 tablespoons (60g) whole milk

Dough:
1/2 cup(120g) whole milk @ 95f (30c)
1 tablespoons (9g) instant yeast
2.5 cups (320g) Bread flour
1 teaspoon (7g) fine sea salt
2.5 tablespoons (35g) granulated sugar
1 whole egg
1 egg yolk
3 tablespoons (42g) unsalted butter, softened

Egg wash:
1 whole egg
splash of whole milk