Story And Photos By Melanie Kopacz
From the first bite into a “Hot Chick” sandwich, be ready for a complex sensory experience. The layers of tastes and textures combine hot with crispy and sweet within the softness of a lightly toasted brioche bun. The complex flavors make for a perfect mix, like the Music City of Nashville itself — home of hot chicken.
Now, with its own twist on this southern favorite comes Hot Chicks House of Chicken, which is heating things up while bringing a taste of Nashville to the Pointe at Wellington Green.
“All places have their own chicken sandwiches, but their spices are blended within the flour of the chicken. So, when they fry it, that’s how you get it,” co-owner Matt Nguyen explained. “But ours is actually dipped in that. You get more of the flavor of spices than frying it in the oil. It’s dipped into the spices after it’s fried. We basically glaze it.”
It’s that dip into the spices that makes all the difference, creating mouth and eye watering bites.
Hot Chicks is an eatery where birds of a certain spicy feather are flocking to get their heat fix made from a base of paprika, cayenne and habanero peppers, along with pickles to blend in with the heat.
Guests can choose their heat level, however.
“Most common is the medium, because it’s not overbearing, but it’s not underwhelming,” Nguyen said. “But we do get a lot of people who come in and order cluckin’.”
Cluckin’, as in cluckin’ hot — the highest heat level. Their spice ranges from no heat, to mild, medium, hot, to the very hottest for those who dare.
“The cluckin’ is a little on the sweeter side, so it’s sweet and spicy,” Nguyen explained. “We use a Korean chili pepper. It’s coated on top of the chicken as well. We dip the chicken in the hot mixture and cook that on top with the chicken.”
If you want spicy, you can get it at Hot Chicks.
“Many people don’t actually expect it to be as spicy as it is because they go to other chicken places and expect spicy. When they try ours, it’s actually spicy, and they grab a jug of water,” Nguyen said. “They like the flavor of it and appreciate it’s actually a hot, spicy sandwich.”
The Brioche bun is toasted just before the sandwich is put together, so it’s still warm, then topped with “cluck” sauce, a signature, mayo-based sauce with a little bit of honey mustard, garlic powder and Cajun seasoning. Then for some sweet and crunchy atop the chicken is coleslaw made with a touch of honey.
“People like our coleslaw because it’s not vinegar based,” Nguyen said. “It’s mayo based, so it’s not soggy. You still get a crunch with it.”
The next crunch comes from the fried batter into the juicy chicken. All the poultry is free of antibiotics, growth hormones and preservatives. The bottom layer of the sandwich has a piece of mild American cheese and a bed of pickles, making for a satisfying round of flavors and textures.
To offset the heat are the popular crispy fries with just the right amount of crunch.
“We double fry them, so they’re a little more crispy. We usually make fries by order so when they get it, it’s fresh and not soggy,” Nguyen said. “All is as fresh as can be. We are definitely not fast food.”
It’s written in neon lights, above the register, that every sandwich is made to order. Another slogan, as you walk in the door, is, “Nashville hot chicken with a little bit of Seoul.”
That’s where the Korean Chicken Wings come in.
“The Korean style is just another flavor. It’s a more Asian flavor. We want to be a little different with the taste. We like to give people the option with that,” Nguyen said.
Those who don’t want their chicken in a sandwich can order either dark or white quarters, which can also be combined into a family meal.
“Because we fry our quarters, the skin is very crispy along with the seasoning. A lot of people love the skin on the quarters,” Nguyen said.
Another item is the Taco Chick. It features a chicken tender in a taco topped with a cilantro coleslaw, avocado and cheese.
The Slim Chick is a grilled chicken breast version of the sandwich served either Nashville or Korean style, while the Seoul Chick is fried Korean style.
Some tasty sides complement it all, such as creamy mac and cheese, potato salad and southern greens. There’s also dipping sauces, like the honey barbecue.
To blend it all together is Hot Chicks’ own brand of sweet tea, which is house made every morning and bottled.
The space combines funky and colorful artwork representing the diversity of the music that Nashville is known for. That and its hot chicken, for which the original recipe dates back to the 1920s in the kitchen of the legendary Thornton Prince. But it wasn’t until about a decade ago that the craze exploded to reach world-wide notoriety.
Now, those in the Wellington area can get their fix, whether they dine in the large seating area or take their tasty food to the outdoor covered patio with plenty of picnic tables to sit and enjoy.
A black and white mural of the Nashville skyline welcomes diners — a nod to the hometown of one of the co-owners, who brought his own take on the recipe with him to South Florida. This is the second Hot Chicks location opening in just a year and a half, with the first in Pembroke Pines.
The restaurant is open Monday through Sunday from 11 a.m. to 9 p.m. for dine-in, carry out or delivery through Grubhub.
Hot Chicks House of Chicken is located at 10140 W. Forest Hill Blvd., Suite 170, in the Pointe at Wellington Green. For more info., call (561) 508-5502 or visit www.hchoc.com.
