Directions

Chicken Method

1. Mix egg and 1/2 cup of flour into a bowl, add 1 tbs of Lane’s signature and water and whisk. Add enough water to resemble wet pancake batter.
2. Put chicken in wet mixture.
3. Add remaining flours to a seperate bowl with baking powder and remaining signature and mix. Coat chicken from wet mixture to dry ingredient until fully coated.
4. Fry at 175c for 10 minutes of until thighs reaches 165f internal.
5. Rest on wired rack and sprinkle more rub or salt on top.

Lazy Glaze

1. Combined all sauces into a saucepan and gentle heat to incorporate together.
2. Reduce on low heat for 15 minutes and add 2 tbs of butter to pan.
3. Set aside and allow to cool slightly.

Assembly

1. Toast buns in a pan with a touch of butter.
2. Add kewpie to top and bottom of the buns.
3. Add lettuce and put chicken on top.
4. Enjoy!