Raw chicken skin from 4 to 6 chicken breasts, excess fat removed
1 cup buttermilk
Canola or vegetable oil, if needed
2 cups all-purpose flour
2 teaspoons freshly ground black pepper
1 teaspoon kosher salt plus extra for seasoning
2 1/4 cups whole milk warmed to 105 degrees F
1 1/2 tablespoons active dry yeast
Scant 1/3 cup sugar
4 extra-large eggs at room temperature
8 cups bread flour, sifted, plus extra for rolling and cutting
8 tablespoons unsalted butter at room temperature
2 tablespoons kosher salt
Nonstick pan spray
Canola or vegetable oil (enough to fill a pot by 3 inches)
One 1-pound box confectioners' sugar
1/4 cup maple syrup
1/4 cup whole milk
1/4 teaspoon vanilla extract
2 pinches kosher salt
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