What costs almost three times a Chick-fil-A and worth it? For me, Blue Oak BBQ’s spicy chicken. Blue Oak came up with the sandwich at their original New Orleans location seven years or so ago. Like many restaurants, Tuesdays were slow there. Around that time Nashville-style hot chicken was becoming a phenomenon, and Blue Oak was looking for a daily special that would magnetize Tuesdays.

They played around with sauces they had on hand and came up with a hot and sweet glaze. Instead of chicken breast, they went with thighs because thighs tend to be juicier, more forgiving to cook, and look good on the bun. Couple pickles. After toying around with ranch dressing, they (wisely) pivoted to north Alabama style white barbecue sauce. On a brioche bun. Pow.