In a bowl, mix warm milk, sugar, active dry yeast, 2 tablespoons of oil, 1 egg, and salt. Stir well to combine.
Gradually add flour and mix to form a soft, slightly sticky dough. Add 1 tablespoon of oil, knead briefly to smooth out, then cover and let rise until doubled in size.
Thinly slice the chicken breast. In a bowl, combine the chicken with mustard, a squeeze of lemon juice, chicken seasoning mix, paprika, and 1 egg. Mix well and set aside to marinate.
Punch down the risen dough and roll it out to a medium thickness. Cut into circles using a round cutter. Transfer to a tray, cover, and let rest for 10 minutes.
Coat the marinated chicken slices with breadcrumbs. Heat cooking oil in a pan and fry the chicken until golden brown and cooked through. Drain on paper towels.
Prepare the breading station for the dough: whisk 1 egg with a splash of milk in one bowl. In a separate bowl, mix the remaining breadcrumbs with sesame and nigella seeds.
Dip each rested dough circle into the egg wash, then coat it completely in the seeded breadcrumb mixture.
Fry the breaded dough circles in medium-hot oil. They will puff up significantly. Cook until golden brown on both sides, then drain in a colander.
Slice the fried, hollow beignets open. Add your favorite sauce, lettuce, a piece of fried chicken, a slice of cheese, and tomato. Serve immediately.
Cook it hands-free.
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