Brine the chicken by making sure it’s fully soaked underneath the buttermilk in a bowl. Cover and place in the fridge overnight.

Heat up 4” of frying oil in a skillet or large saucepan over medium high heat until glistening, or 350F.

In a large bowl, whisk together the flour, cornstarch, and seasonings.

Dredge each chicken tender through the flour mixture until very well coated and shaggy looking.

Place in the hot oil to fry 5-7 minutes, until deeply golden on all sides.

Remove with a slotted spoon to a paper towel lined plate to drain excess oils.

Combine all ingredients together. Season with salt and black pepper to taste. Let sit in the fridge for at least 1 hour or overnight to help the flavors to develop.

In a saucepan over medium high heat, combine the ½ cup milk and 3 tbsp flour. Mix with a spatula until a paste, about 2-3 minutes. Remove from heat to cool to room temperature. This is the tangzhong.

Heat up the remaining ½ cup milk and heavy cream until warm to touch. Add to the bowl of a stand mixer fitted with the paddle attachment.

Add the instant yeast and sugar, give it a quick stir, then let bloom for 5-10 minutes.

Add the tangzhong, eggs, salt, and remaining 3 ¼ cups flour to the stand mixer bowl. Mix on LOW speed until incorporated.

Increase speed to Medium to slowly add the cubed butter. Once incorporated, knead for 8-10 minutes, until a soft and pliable dough.

Transfer to greased bowl, cover, and set aside in a warm environment for 1-2 hours, until doubled in size.

Divide the dough into 8 equal pieces. Roll out each piece into a ball, then use the palm of your hand against the counter to roll into a short log-shape.

Place in a parchment paper-lined 9x9” square baking pan. Cover and let rest 30-45 minutes.

Preheat oven to 350F.

Brush the rolls with a beaten egg or milk, then garnish with sesame seeds.

Bake for 25-30 minutes, rotating the pan halfway through baking, until deeply golden on top.

Let cool at least 10 minutes.

Combine the apple cider vinegar, brown sugar, and honey in a saucepan over medium high heat. Bring to a boil, then add the sliced jalapenos.

Simmer for 5 minutes, then remove the jalapenos to a jar stir until the syrup is reduced by half, about an additional 4-6 minutes.

Add the syrup to the candied jalapenos jar to store.

Slather each individual bread roll with butter on both sides. Toast in a skillet for 30 seconds on each, until deeply golden.

Serve the Texas toast with the fried chicken, candied jalapenos, and copycat dipping sauce.