Chef Christopher Mayhue of Vue on 30a shares his secrets for cooking juicy, flavorful chicken to bring our flair to your kitchen. Read below to discover the techniques that inspired our signature menu item, the Niceville Hot Chicken Sandwich.
“Chicken is lean… overcook it even slightly and the moisture escapes quickly,” says Chef Mayhue. That’s why he recommends cooking patties to 160°F, letting carry-over heat finish to 165°F. He prefers a stovetop sear for more control, keeping the meat moist.
A balanced blend of breast and thigh meat delivers richer flavor and better texture. He warns about salting too early as salt can draw out moisture. An alternative is to add seasoning right before cooking. For extra juiciness, he mixes in grated onion or a touch of mayo as natural tenderizers.
🍽 Chef‑Level Techniques We Use
There are a multitude of techniques, learned from Chef Chris, that Vue on 30a uses to elevate every bite. These include brining to boost moisture, butter-basting for richness and to finish, and adding a sauce or glaze to fully tie in the flavor.
Our chef-crafted Niceville Hot Chicken Sandwich features a juicy grilled patty made from dark-meat blend, topped with crisp angel-hair slaw and dill pickles, drizzled in zesty buffalo‑hot honey glaze and put together in a soft brioche bun.
📍 Try It Today
Join us at Vue on 30a—perfect alongside sunset cocktails or casual lunch breezes alongside Vue’s waterfront views of the Gulf.
Chef’s closing note sums it up:
“Balance meat blend, cooking method, timing, and seasoning—and you get a chicken sandwich that’s juicy, flavorful, and unforgettable.”
Move over Chic Fil A—your new favorite chicken sandwich is the Niceville Hot from Vue on 30a!
