The new dish was introduced through a collaboration with professional darts player Luke Littler. <\/p>\n
Fried chicken brand SIDES has teamed up with Luke ‘The Nuke’ Littler to unveil its spiciest fried chicken seasoning named after him. <\/p>\n
The ‘Nuke’ seasoning, created with SIDES head chef Gordon McDermott, adds to the brand’s range of spice options, which include mild, medium, hot, and insane. <\/p>\n
\u201cLuke\u2019s got a talent for more than just darts; his flavour instincts are spot-on, and he\u2019s played a big role in developing this fiery yet flavoursome new addition to our menu. At SIDES, we pride ourselves on crafting high-quality fried chicken that keeps customers coming back for more, and this new seasoning is no exception. Just make sure you\u2019re ready for some serious heat!\u201d said SIDES head chef, Gordon McDermott. <\/p>\n
In addition to the seasoning, Littler has contributed to the creation of the Nashville Chicken Mac n\u2019 Cheese Box. This offering expands the brand\u2019s Nashville Summer Menu, which accounted for 35% of SIDES\u2019 summer sales. Nashville-style chicken is recognized for its heat balanced with sweetness, while the Classic range provides a serious flavour without the Nashville spice. <\/p>\n
Littler\u2019s participation has been widely promoted, featuring in the latest episode of SIDES’ Keys to the Kitchen, a new YouTube series that has garnered over 4.5 million views on social media. <\/p>\n
The new ‘Nuke’ seasoning will be available until December 8. <\/p>\n
SIDES was launched in 2021 and currently operates six restaurants.<\/p>\n","protected":false},"excerpt":{"rendered":"
The new dish was introduced through a collaboration with professional darts player Luke Littler. Fried chicken brand SIDES has teamed up with Luke ‘The Nuke’ Littler to unveil its spiciest fried chicken seasoning named after him. The ‘Nuke’ seasoning, created with SIDES head chef Gordon McDermott, adds to the brand’s range of spice options, which […]<\/p>\n","protected":false},"author":1,"featured_media":5302,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":"","footnotes":""},"categories":[1],"tags":[],"class_list":{"0":"post-5301","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-restaurant-news-uk"},"_links":{"self":[{"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/5301"}],"collection":[{"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5301"}],"version-history":[{"count":0,"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/5301\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=\/wp\/v2\/media\/5302"}],"wp:attachment":[{"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5301"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5301"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/restaurantnews.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5301"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}