Make The Gymshark Chef's Nashville Hot Chicken Thighs Recipe from the B&I Streatfood Awards 2019

Make The Gymshark Chef's Nashville Hot Chicken Thighs Recipe from the B&I Streatfood Awards 2019

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This March saw the Gymshark Executive Chef, Kev Steele, head down to London for the annual B&I Streatfood Awards.

The annual competition brings together the most innovative street food chef's in the catering business. Feeding 250+ hungry Gymshark employees every lunchtime with creative dishes inspired from around the world, Kev had some fantastic recipes lined up for the judges including Quorn al Pastor Tacos, Katsu Bao Buns and Nashville Hot Chicken Thighs with Blue Cheese Dip, you can grab the recipe for this one at the bottom of the page!

An airy, multipurpose building tucked discreetly down a typically-edgy London back alley played host to the awards this year. With interior garden decorations, high skylights and a retro-campervan minibar giving that 'outside-inside' vibe, the scene was set for the cook-off to begin.

The competition consisted of 5 rounds, with four different chefs going head-to-head in each round. With the challenge of cooking 3 different street food dishes within 55 minutes, the fast-paced chef's kept spectators visually entertained while the bursting aroma of freshly cooked street food filled the room.

Watch the short video to see more of the B&I Streatfood Awards 2019


Baked Nashville Hot Chicken Thighs Recipe

Make Kev's delicious recipe at home... We eat this at GSHQ , and it's a staff favourite. Enjoy this homemade Nashville Hot Chicken Thighs recipe with the easy to follow method below.

Ingredients

Boneless and Skinless chicken thighs: 9 thighs

For the coating    

Nacho Chips: 1 bag

Fajita seasoning: 20g

Plain Flour: 500g

Garlic powder: 25g

Cayenne pepper: 25g

Rock salt: 25g

Buttermilk: 1 tin

Tabasco: 100ml

    

For the Garnish    

Pickled gherkins: 200g

Sweet potatoes: 100g

Blue cheese: 75g

Sour Cream: 75g

Chives: 50g


Method


1. Mix Tabasco and buttermilk together and place chicken in the marinade preferably overnight

2. Set oven to 200 degrees

3. Blend flour and spices with nacho chips to create a breadcrumb texture

4. Dice sweet potatoes

5. Remove chicken from the buttermilk and allow to drain.

6. Place the chicken into the breadcrumb/ nacho mixture and coat. Once coated in the mixture allow to rest for 20 minutes

7. Place on an oiled tray and cook for 25 minutes until the coating is crispy and golden brown

8. Prep celery into sticks and slice pickles

9. Mix blue cheese with the sour cream and set aside

10. Roast sweet potatoes with a little garlic powder and paprika

11. Once the chicken is cooked remove from the oven and place onto a resting tray, season with salt, cayenne and garlic powder and serve with the roasted sweet potatoes, pickles and dip on the side

Serve and enjoy! Want more recipes from the Gymshark Chef? Let us know in the comments below!

GYMSHARK CENTRAL | GYMSHARK.COM

 

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