NASHVILLE HOT CHICKEN
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, or “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 housemade buttermilk ranch to cool the palate between bites. 2853 Dundas St. W.