2853 Dundas St. W., 647-343-6562
The city’s hottest food trend—and we mean that
literally—is Nashville hot chicken, fried chicken’s angrier cousin. Of the three Toronto kitchens dedicated to the spicy bird, Chica’s in the Junction is the newest and best of the bunch, run by Adamson Barbecue alum Matthew Pelechaty and his wife, Carolyn. The chicken comes in quarter meals, half meals, a wing plate and a sandwich. First, they deep-fry it, then dredge it in one of three piquant oils: mild, medium and “hot AF.” That third option is made with the world’s hottest pepper, which goes by the lovely name of the Carolina Reaper. The crispy bird is topped with a few pickle coins and left to drip dry on a slice of lily-white Wonder Bread. We suggest ordering a side of waffle fries and some house-made buttermilk ranch to cool the palate between bites.