In a small saucepan, whisk together 25g flour and 120g milk over medium heat.

Stir constantly until it thickens into a paste-like consistency (similar to mashed potatoes).

Remove from heat and let it cool to lukewarm.

Warm the remaining 120g milk and 40g heavy cream to 110°F (43°C).

Stir in sugar and yeast. Let sit for 5–10 minutes until foamy.

In a large bowl or stand mixer, combine flour and salt.

Add Tangzhong, yeast mixture, and eggs, then mix until combined.

Knead on low speed until a shaggy dough ball forms.

Add butter and knead for 10–15 minutes on medium speed until the dough is smooth, elastic, and passes the windowpane test.

Place the dough in a greased bowl, cover, and let it rise for 1½ to 2 hours or until doubled.

Punch down the dough and divide into 10 equal balls. Let rest for 15 minutes.

Roll out each ball into rectangles, then roll tightly into a log shape.

Place in a greased pan with the logs slightly touching and let rise for 45–60 minutes until puffy.

Preheat oven to 350°F (175°C).

Brush top of bread with an egg wash (egg + milk whisked) and sprinkle with sesame seeds.

Bake for 25–30 minutes until golden brown.

Let cool slightly before pulling apart.

Mix melted butter and garlic powder.

Brush on both sides of the bread and toast on a pan until golden and crispy.

In a bowl, combine brine ingredients (water, salt, msg, vinegar, black pepper) and submerge the chicken.

Cover and let marinate overnight in the fridge.

The next day, drain out the liquid and pat the tenders dry.

Whisk together milk and eggs in one bowl.

In another bowl, mix flour, cornstarch, baking powder, salt, cayenne pepper, garlic powder, and onion powder.

Drizzle a small amount of the egg mixture into the dry ingredients and mix to create flaky flour bits (for extra crispiness).

Heat oil to 350°F (175°C).

Dredge each chicken tender in egg mixture, then coat in dry mixture, making sure it is fully covered.

Shake off excess flour and immediately drop into the oil.

Do not move the tenders for the first 1–2 minutes to allow the coating to set.

Fry for 8–10 minutes or until golden brown and fully cooked (internal temp 165°F).

Remove and place on a paper towel-lined rack.

Mix the mayo, ketchup, pepper, garlic powder, and worcestershire sauce together until fully combined.

Let it sit for at least 30 minutes for flavors to develop.

Serve the crispy chicken tenders alongside the Texas toast, Cane’s sauce and some crinkle cut fries!