To make the buns, dissolve 2 ½ teaspoons of instant yeast in ½ cup of lukewarm milk and ½ cup of water.

In a stand mixer, whisk together 3 ½ cups of bread flour, 1 tablespoon of granulated sugar, and 1 ½ teaspoons of fine sea salt.

Add 3 tablespoons of vegetable oil, the milk mixture, one egg yolk, and one whole egg to the mixer and mix until smooth.

Shape the dough into a light bulb, place in a greased bowl, cover, and let rise for one hour.

Punch down the dough, divide into six balls, place on a baking sheet, cover, and proof for 30 minutes.

Brush with egg wash and bake at 375 degrees for 15 minutes, then brush with melted butter.

For the pickles, cut an English cucumber into ½ inch thick coins and place in a jar.

In a saucepan, combine 1 ½ cups of distilled vinegar, ¾ cup of water, 1 tablespoon of salt, 1 tablespoon of sugar, and 2 teaspoons of MSG. Boil and pour over cucumbers.

Add crushed garlic and dill, let cool at room temperature.

For the chicken, mix 3 tablespoons of kosher salt, 1 tablespoon of sugar, and 2 teaspoons of MSG. Season chicken and let cure in the fridge for 30 minutes.

Heat 2 ½ inches of vegetable oil in a dutch oven to 350 degrees Fahrenheit.

Prepare the breading station by mixing 2 cups of all-purpose flour, 1 tablespoon of powdered sugar, garlic powder, smoked paprika, MSG, ground white pepper, and kosher salt.

In another bowl, whisk together 2 eggs and 1 cup of milk.

Dunk chicken in the milk mixture, then coat in the flour mixture. Fry in hot oil for 3-5 minutes until golden brown.

For the sauce, combine mayo, whole grain mustard, and season with salt and pepper.

Assemble the sandwich by buttering and toasting the buns, adding sauce, pickles, and fried chicken.