Jul 13 2026
Restaurants›The Oakmont›Little Chick Recipe

Little Chick Recipe

Inspired by The Oakmont
Time3h
Serves4

local Challah dinner roll + fried chicken tossed in spicy Korean bbq + chipotle aioli + coleslaw + house-made pickle

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Ingredients

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Challah Dinner Roll

Fried Chicken

Chipotle Aioli

Coleslaw

House-made Pickles

Method

Challah Dinner Roll

  1. 1

    Prepare the Dough

    In a bowl, dissolve the yeast and sugar in warm water. Let it sit for 5-10 minutes until bubbly.

  2. 2

    Mix Ingredients

    In a large mixing bowl, combine flour and salt. Add the yeast mixture, eggs, and melted butter. Mix until a dough forms.

  3. 3

    Knead the Dough

    Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.

  4. 4

    Let it Rise

    Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for 1-2 hours or until doubled in size.

  5. 5

    Shape and Bake

    Preheat the oven to 350°F (175°C). Shape the dough into rolls and place on a baking sheet. Bake for 20-25 minutes until golden brown.

Fried Chicken

  1. 6

    Marinate Chicken

    Soak chicken thighs in buttermilk for at least 2 hours or overnight in the refrigerator.

  2. 7

    Prepare Coating

    In a bowl, mix flour, cornstarch, salt, pepper, and garlic powder.

  3. 8

    Coat Chicken

    Remove chicken from buttermilk, allowing excess to drip off. Dredge in the flour mixture, ensuring even coating.

  4. 9

    Fry the Chicken

    Heat oil in a deep frying pan over medium-high heat. Fry chicken for about 7-8 minutes on each side until golden and cooked through.

  5. 10

    Toss in BBQ Sauce

    Remove chicken from oil and drain on paper towels. Toss with spicy Korean BBQ sauce until well coated.

Chipotle Aioli

  1. 11

    Prepare the Aioli

    In a bowl, combine mayonnaise, minced chipotle in adobo, lemon juice, minced garlic, and salt. Mix until smooth.

Coleslaw

  1. 12

    Prepare Vegetables

    Shred the cabbage and carrot into thin strips using a grater or knife.

  2. 13

    Make Dressing

    In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper.

  3. 14

    Combine and Chill

    Add shredded cabbage and carrot to the dressing and mix well. Refrigerate for at least 30 minutes before serving.

House-made Pickles

  1. 15

    Prepare Pickling Brine

    In a saucepan, combine vinegar, water, sugar, salt, and dill. Bring to a boil, then remove from heat.

  2. 16

    Pickle the Cucumbers

    Slice cucumbers into thin rounds and place them in a jar. Pour hot brine over cucumbers and let cool before refrigerating.

  3. 17

    Refrigerate

    Refrigerate for at least 24 hours before serving to allow flavors to develop.

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