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    Bruxie Adds Two Specialty Hot Chicken Sandwiches to Menu for October

  • Industry News October 1, 2019
    Mona Shah, Bruxie
    Coming in hot for October, Bruxie releases the Notorious H.O.T. and the Lil' Heat

    Bruxie adds two new spicy fried chicken sandwiches to the menu for October: the NOTORIOUS H.O.T. with hot habaneros, and the LiL’ HEAT with milder Fresno chiles.

    “Most classic hot chicken sandwiches blow out your taste buds with the first bite,” says Bruxie Chef Kelly Mullarney. “I wanted to create a more complex, multi-dimensional flavor profile with separate and distinct levels of heat, each adding different chile nuances with every bite.”

    A fiery dry chile spice blend coats the outside of the fried chicken – this is the first flavor that hits the palate and is common to most hot, spicy chicken. The dry spice mix is Chef Kelly’s own recipe with nine different ingredients.

    Chef Kelly goes beyond by adding a Bomba Hot Pepper sauce made with Italian Calabrian chiles – they bring a rich, fermented heat with lots of earthy flavor. Made in house daily, the Bomba sauce builds heat and lingers with an umami dimension.

    In addition, fresh, spicy pickled peppers, hot habaneros or milder Fresnos, bring a brightness and fruitiness, as well as more heat. The peppers are prepared fresh every morning in each Bruxie kitchen. The acidity of the pickling tames the hotness a bit while naturally cleansing the palate and preparing you for that next delicious bite.

    The sandwich is finished with a layer of crisp, cool slaw that helps bring everything into perfect balance, along with a freshly baked toasted bun.

    No stranger to chiles, Chef Kelly was invited to cook at the James Beard House in New York City preparing a multi-course dinner in which every course featured chiles as a key ingredient, including dessert!

    Both Spicy Chicken sandwiches, Lil’ Heat and Notorious H.O.T. are available for the month of October at all Bruxie locations in California and Las Vegas.

    News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.