1 cup water
2 tablespoons butter, divided
2 tablespoons butter, divided
1 cup all-purpose flour
1 (4 pound) whole chicken, cut into pieces
1 cup vegetable oil
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, combine water, 1 tablespoon butter and 2 tablespoons butter. Mix in flour as needed to obtain flour-like texture. Stir until dough forms. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. On a lightly floured surface, form dough into a loaf.
In a 8x8 inch loaf baking pan, layer 1 cup of dough, oil and 2 tablespoons butter. Place pan on a baking sheet and bake until brown and golden, about 1 hour. If crust begins to stick, add 2 tablespoons cold water (a 1 1/2 cups can of condensed milk is also helpful). Turn dough out onto a lightly floured surface and cut into 2 inch squares. Chill at room temperature.
To make the Buttercream: To Make Buttercream: Combine 1/2 cup condensed milk with 3 tablespoons white sugar in a medium saucepan. Heat over medium heat until liquid evaporates and mixture drops to the bottom of the pan. Remove from heat and stir in 7 tablespoons butter, 1 tablespoon lemon juice and 1 teaspoon vanilla extract. Using an electric mixer, beat egg white until soft peaks form. Add remaining 1 cup sugar and vanilla; beat until stiff peaks form. Turn dough out onto parchment lined with wax paper, and cut into desired shapes. Chill before serving.