Nashville Hot Chicken

A sauce inspired by the North American dish enhances the spiciness of the fillets, contrasted by the brioche and the pickle, ideal for snacks, brunches and lunches 

Ingredients

Sauce: 

• • 3 tablespoons of honey (45 ml) 
• • 1 teaspoon of hot sauce (5 ml) 
• • 1 tablespoon of ketchup (15ml) 

Hot and Spicy Chicken Fillets: 

• 3 cups of vegetable oil (750 ml) 
• 4 units of Hot and Spicy Chicken Fillets (600 g) 

For serving: 

• 4 large slices of brioche 
• • 4 teaspoons of unsalted butter (20 g) 
• • 4 pieces of pickled cucumbers 

Method

Step 1 
Mix the sauce ingredients in a bowl. 

Step 2 
In a medium saucepan, heat the oil until it reaches about 180 °C/356 °F. Fry the Hot and Spicy Chicken Fillets for 5 minutes. Drain well. 

Step 3 
Spread softened butter on the slices of brioche and grill both sides. Place a unit of Hot and Spicy Chicken Fillet over the toast, drizzle the sauce over the chicken and add a pickle on top. 

Serves: 4 

Prep: 20 minutes 

Variation: You can also cook the Hot and Spicy Chicken Fillets in the oven at 200 °C/392 °F for 20 minutes (flip the fillets after 10 minutes) or in an air fryer at 180 °C/356 °F for 10 minutes (flip after 5 minutes). 

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