Nashville Hot Chicken and Horseshoe Cheese Sauce Loaded Fries & Strawberry Basil Sweet Tea
The Nashville Hot Horseshoe Sandwich is a bold, spicy, and indulgent open-faced sandwich that merges the best elements of Nashville hot chicken breast and the classic horseshoe – a sandwich from Springfield, IL known for its open-faced presentation and indulgent cheese sauce. Our version flips the script to create a more shareable option, featuring sliced chicken tenders with McCain Waffle Fries and Texas toast on the side.
We’ve partnered with Bartender Chicago to pair these southern flavors with a Strawberry Basil Sweet Tea, a sweet, herbal drink to take the edge off the heat of the hot sauce. Just add friends!
Ingredients
- 12 ounces McCain Quick Cook Waffle Fries
- 12 ounces frozen breaded chicken strips, cooked to package directions, cut in half
- Nashville Hot Sauce, as needed
- 1 cup prepared Cheese Sauce (see below)
- 1 tablespoon finely chopped fresh parsley
- 4 slices thick-cut white bread, toasted, optional
Cheese Sauce
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- ½ cup whole milk
- ¾ cup shredded sharp cheddar cheese
- salt and freshly ground black pepper, as needed
Strawberry Basil Sweet Tea –
Batch for 15 (12 oz Rocks Glasses with Ice)
Target Liquid per Serving: ~7.5 oz
Total Batch Volume: ~113 oz (just under 1 gallon)
Pre-Batch Ingredients (chill before service):
- 22.5 oz strawberry purée (or muddled fresh berries, strained)
- 7.5 oz lemon juice
- 7.5 oz simple syrup (adjust to taste based on berry sweetness)
- 75 oz chilled sweet black tea (or unsweetened if berries are sweet enough)
- Optional: Alcohol Pairing: Basil-Infused Vodka or Bourbon – 1.5 oz
Why: Vodka keeps it crisp and herbal. Bourbon adds a Southern nod and depth to the sweet tea base.
How to make it
- Preheat the oven to 425°F and line a baking sheet with parchment paper. Add the fries and cook until golden and crispy, about 10 to 13 minutes.
- Leave fries on baking sheet or transfer to a serving plate. Cover with cooked chicken then drizzle hot sauce and half of the cheese sauce over the top. Serve with toasted bread and extra cheese sauce on the side for dipping.
Cheese Sauce
- Melt butter in a medium saucepan over medium-low heat; add flour and whisk continuously until mixture turns golden and forms a smooth paste. Whisk in milk and cook over medium-low heat, whisking often, until mixture thickens, about 2 to 4 minutes.
- Take the saucepan off the heat and add cheese. Whisk until cheese is fully melted and smooth, about 2 to 3 minutes more. Season with salt and pepper to taste.
Strawberry Basil Sweet Tea
- In a large pitcher or container, mix strawberry purée, lemon juice, and simple syrup.
- Add the tea and stir well.
- Chill thoroughly before service.
- At service, pour 7.5 oz over ice in 12 oz Tossware rocks glasses.
Garnish for 15 Servings:
Compressed strawberry fans:
Thinly slice 8–10 strawberries
Toss with lemon juice and sugar, vacuum seal or lightly press for 20–30 minutes
Basil sprigs:
One small fresh sprig per drink (buy ~2 bunches)
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