Hot Nug

Nashville Hot Chicken, Chicken Mayonnaise, Pickles, Sesame Roll

Chef Paul Taylor of My Only Friend | Washington, D.C.

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Adapted by StarChefs  |  January 2026  |  Photo: Alexander Zeren

INGREDIENTS

Chicken Mayonnaise:
Yield: ½ cup
2 tablespoons bread-and-butter pickle brine
½ tablespoon soy sauce
½ tablespoon granulated sugar
½ tablespoon MSG
½ tablespoon ground black pepper
⅛ teaspoon xanthan gum
½ cup mayonnaise

Nashville Hot Oil:
Yield: ½ cup
3 tablespoons cayenne pepper
3 tablespoons light brown sugar
2 teaspoons sea salt
1 tablespoon ground black pepper
1 tablespoon hot paprika
1 tablespoon garlic powder
⅛ teaspoon MSG
¼ cup canola oil
¼ cup duck fat

Chicken Gelatin:
Yield: ½ cup
½ teaspoon concentrated chicken base
¾ teaspoon unflavored gelatin, bloomed

Chicken Nuggets:
Yield: 8 nuggets
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons kosher salt
½ teaspoon MSG
2 pounds ground chicken breast
5 tablespoons duck fat, melted and cooled
14 grams transglutaminase

Dredge:
⅔ cup all-purpose flour
2½ tablespoons cornstarch
3½ teaspoons kosher salt
1 teaspoon MSG
1 egg
2 tablespoons whole milk

Tempura Batter:
⅔ cup all-purpose flour
2 teaspoons cornstarch

To Assemble and Serve:
Yield: 1 sandwich
Oil for frying
Sesame rolls, split
Pickles
Flaky salt

METHOD

For the Chicken Mayonnaise:
In a small saucepan over medium heat, combine pickle brine, soy sauce, sugar, MSG, and black pepper. Cook until sugar has fully dissolved. Remove from heat and let cool 10 minutes. Strain and transfer to a Vitamix Commercial blender. Blend until smooth. Add xanthan gum. Blend until smooth. Let cool. Transfer to a mixing bowl and whisk in mayonnaise. Transfer to an airtight container and refrigerate.

For the Nashville Hot Oil:
In a heatproof bowl, combine cayenne, sugar, salt, pepper, paprika, garlic powder, and MSG. Set aside. In a saucepan over low heat, warm oil and duck fat. Pour mixture over spices and whisk until smooth. Let cool. Transfer to an airtight container and reserve.

For the Chicken Gelatin:
In a metal mixing bowl, combine chicken base and ½ cup hot water. Whisk in bloomed gelatin until gelatin is fully dissolved. Cover and refrigerate until cooled and slightly thickened. 

For the Chicken Nuggets:
In a mixing bowl, combine garlic powder, onion powder, salt, and MSG. Using gloved hands, add chicken and mix to evenly coat. Add duck fat and 5 tablespoons Chicken Gelatin. Mix to combine. Add transglutaminase. Working in batches, transfer chicken mixture to a food processor. Purée until smooth. Divide mixture into 113-gram portions. Place on a parchment-lined sheet tray. Using a ring mold, shape each portion into desired sized rounds. Freeze 2 hours.

For the Dredge:
In a shallow bowl, combine flour, cornstarch, salt, and MSG. Set aside. In a separate bowl, whisk to combine egg and milk. Set aside.

For the Tempura Batter:
In a shallow bowl, combine ingredients and 7 ounces soda water. Set aside.

To Assemble and Serve:
In a deep fryer, heat oil to 325°F.  Dredge and batter one 1 Chicken Nugget. Fry 3 minutes. Transfer to a wire rack set over a sheet tray and refrigerate 1 hour. Once chilled, re-heat frying oil to 350°F. Add chilled Chicken Nugget and fry 4 minutes, or until crisp and golden brown. Transfer to a paper towel-lined plate and let drain. On a clean work surface, spread desired amount Chicken Mayonnaise on both sides of roll. Set aside. Dip fried Chicken Nugget in Nashville Hot Oil. Place on bottom roll. Top with desired amount pickles. Season with salt. Close sandwich and serve. 

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