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Lunchbreak: BBQ Chicken Sandwich

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Hugo Balderas, Chef Partner at Houndstooth

Houndstooth Saloon

3369 N. Clark St., Chicago


    • Launch of Weekend Brunch with drink specials:
      • $15 Mimosa or Bellini Pitchers
      • $5  Chambongs
      • $6 Frozé & Bushwackers
      • $5 Stadium Cups
    • Coming Soon (3/1): Opening at 11am everyday offering Breakfast/Brunch 7 days a week
    • Check out their website for more on Live Band Karaoke on Sundays, Live Music on Thursdays, St. Patrick's Day and March Madness events.




  • 6 oz. Chicken Breast
  • 1 T Pork Lard
  • 1 oz. (2T) dry Nashville Seasoning (can find at a store or online)
  • 1 oz. (2T) Cajun Seasoning
  • 2 oz. (4T) White BBQ Sauce
  • Hamburger Bun


  1. Boil chicken breast in salt water until cooked through.
  2. Pull chicken gently with a fork and add Cajun seasoning.
  3. Heat up a sauté pan with 1 tablespoon of pork lard.
  4. Add dry Nashville seasoning and mix thoroughly.
  5. Add the pulled chicken and baste with the mixture.
  6. Place on a bun and finish with white BBQ sauce (can substitute for regular BBQ)
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