Have you ever wondered what all the fuss is about when people talk about Nashville hot chicken? Maybe you’ve seen it popping up on restaurant menus across the country or watched food shows featuring this mouth-burning delicacy. Well, I’m here to spill all the spicy secrets about this iconic Tennessee dish that’s got everyone’s taste buds tingling!
As someone who’s obsessed with regional food specialties, I can tell you that Nashville hot chicken isn’t just another fried chicken variant – it’s a cultural phenomenon with deep roots in the city’s African American communities. Let’s dive into what makes this dish so special and why you absolutely need to try it at least once in your life (even if your mouth might hate you for it later).
What Exactly Is Nashville Hot Chicken?
Nashville “hot chicken” is traditionally marinated, dredged in flour spiced with cayenne pepper and fried on the stovetop in lard. But that’s just the beginning of the story!
In its most authentic form, Nashville hot chicken is a type of fried chicken that’s been seasoned with a fiery spice blend, fried to crispy perfection, and then slathered in a cayenne pepper paste that gives it its signature reddish hue and face-melting heat. This isn’t your regular spicy chicken – it’s a specific preparation method that originated in Nashville, Tennessee.
The traditional serving style includes
- Pieces of chicken (usually breast, thigh, or wing)
- Served atop slices of white bread (to soak up all that spicy goodness)
- Topped with pickle chips (to help cut through the heat)
What makes it different from Buffalo wings or other spicy chicken variations is both the spice paste application method and the unique presentation. The chicken gets its distinctive flavor from a paste made with lard and cayenne pepper, typically mixed in a 1:3 ratio (one part lard to three parts cayenne).
The Origin Story: Revenge Gone Deliciously Wrong
Every great food has a great story, and Nashville hot chicken’s origin tale is particularly juicy! The story goes back to the 1930s and centers around a man named Thornton Prince III.
Legend has it that Thornton was quite the ladies’ man (or as they say in the South, he liked “stepping out”). After one particularly late night of gallivanting, his girlfriend decided to teach him a lesson. The next morning, she prepared him a breakfast of fried chicken but added an ungodly amount of cayenne pepper and other spices, hoping to punish him for his wayward behavior.
But the plan totally backfired! Instead of suffering, Thornton LOVED the spicy chicken. He enjoyed it so much that he and his brothers developed their own recipe and opened the BBQ Chicken Shack café by the mid-1930s.
Today, Thornton’s great-niece, André Prince Jeffries, continues the family legacy as the owner of Prince’s Hot Chicken Shack, which she’s operated since 1980.
How Traditional Nashville Hot Chicken Is Prepared
Making authentic Nashville hot chicken isn’t just about dumping hot sauce on some fried chicken. There’s an art to it! Here’s how it’s traditionally made:
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Marination: The chicken is marinated in buttermilk, which tenderizes the meat and helps retain juiciness during frying.
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Dredging: The chicken is coated in seasoned flour that contains spices like cayenne pepper, paprika, and garlic powder.
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Frying: The chicken is traditionally pan-fried, though some places use deep fryers or pressure fryers.
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The Spice Paste: This is the crucial step! A paste made from lard and cayenne pepper (sometimes with additional spices) is applied to the chicken immediately after frying.
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Serving: The fiery chicken is placed on white bread with pickle chips on top.
Some restaurants apply the spice paste before breading, while others do it after frying. The timing and method of application are often closely guarded secrets that give each restaurant its unique flavor profile.
Spice Levels: How Hot Are We Talkin’?
If your asking about heat levels, Nashville hot chicken typically comes in various degrees of spiciness, ranging from mild to “call the fire department” hot. Most restaurants offer options like:
- Mild: Still has kick but won’t make you cry
- Medium: Definitely spicy but manageable for most spice enthusiasts
- Hot: Serious heat that will have you reaching for relief
- Extra Hot: Often called names like “Shut the Cluck Up” at Hattie B’s or “XXX Hot” at Prince’s – this is for extreme heat-seekers only!
I once tried the “Shut the Cluck Up” level at Hattie B’s and let me tell ya – I couldn’t feel my face for about 30 minutes afterward. My advice? Start lower than you think you can handle. You can always go hotter next time!
Nashville’s Hot Chicken Legends: Where to Get the Real Deal
If you’re planning a trip to Nashville, these are the must-visit spots for authentic hot chicken:
1. Prince’s Hot Chicken
The original, the first, and for many, still the best. Prince’s is where it all began and remains the gold standard for hot chicken purists. They’re serious about their spice levels, so proceed with caution!
2. Bolton’s Hot Chicken & Fish
Another OG establishment, Bolton’s opened in the 1980s and uses a dry rub approach to their hot chicken. They also serve hot fish, which is another Nashville specialty.
3. Hattie B’s Hot Chicken
Perhaps the most tourist-friendly option, Hattie B’s has made hot chicken more accessible with multiple locations and amenities like air conditioning and beer. Purists might debate its authenticity, but their “Shut the Cluck Up” spice level is legitimately fiery.
4. 400 Degrees
Owner Aqui Hines was a Prince’s devotee who ate their chicken daily at one point. Her version features a thicker, crispier skin and deep-fried preparation.
5. Party Fowl
For those who want to try hot chicken in different forms, Party Fowl offers variations like hot chicken poutine, nachos, and even a Cuban sandwich version.
Beyond Traditional: Hot Chicken Variations
While the classic preparation reigns supreme, Nashville’s hot chicken scene has evolved to include some creative variations:
- Hot Fish: Similar preparation but using whiting or catfish instead of chicken
- Vegan Hot “Chicken”: Places like The Southern V offer plant-based versions using seitan
- Hot Chicken Tacos: Fusion creations combining Southern and Mexican flavors
- Hot Chicken Ramen: Asian-Southern fusion dishes
- Hot Chicken & Waffles: A combination of two Southern classics
Even global chains have gotten in on the action – KFC introduced their version of “Nashville Hot Chicken” nationally in 2016 after successful test runs, though most Nashville locals would tell you it’s a pale imitation of the real thing.
How Hot Chicken Became Nashville’s Signature Dish
For decades, hot chicken was primarily enjoyed within Nashville’s African American communities. It wasn’t until the 2000s that the dish began gaining wider recognition.
Several factors contributed to hot chicken’s rise to fame:
- Local Champions: Former Nashville Mayor Bill Purcell was such a devoted fan that he referred to his table at Prince’s as his “second office”
- Music Connections: Nashville’s music industry helped spread the word as visiting musicians discovered the dish
- Food Tourism: As culinary tourism grew, so did interest in regional specialties
- The Festival: The annual Music City Hot Chicken Festival, established in 2007, helped cement hot chicken’s status
- Media Attention: Food shows, blogs, and social media spread the word nationally
Today, hot chicken has become Nashville’s culinary calling card, much like cheesesteaks in Philadelphia or deep-dish pizza in Chicago. It’s a must-try experience for visitors and a point of pride for locals.
Making Nashville Hot Chicken at Home
Wanna try making hot chicken in your own kitchen? Here’s a simplified recipe to get you started:
Ingredients:
- Chicken pieces (thighs and breasts work best)
- 2 cups buttermilk
- 2 eggs
- 3 cups all-purpose flour
- 2 tablespoons salt
- 1 tablespoon black pepper
- Vegetable oil for frying
For the spice paste:
- ½ cup cayenne pepper (adjust based on your heat tolerance)
- 2 tablespoons brown sugar
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ cup hot frying oil or lard
Instructions:
- Marinate chicken in buttermilk for at least 4 hours or overnight
- Mix eggs with a bit of water and set aside
- Combine flour, salt, and pepper in another bowl
- Dip chicken in egg wash, then dredge in flour mixture
- Fry chicken until golden and cooked through (about 15-20 minutes)
- While chicken is frying, prepare the spice paste by mixing all ingredients
- Brush or spoon the spice paste onto the hot fried chicken
- Serve over white bread with pickle chips
Note: This is a simplified version – authentic recipes are often closely guarded secrets!
Why You Need to Try Nashville Hot Chicken At Least Once
Even if super spicy food isn’t normally your thing, Nashville hot chicken is worth experiencing for several reasons:
- It’s a true American original with a fascinating history
- The combination of crispy fried chicken, spice, and cooling pickles creates a perfect flavor balance
- The varying heat levels mean anyone can find their comfort zone
- It’s become a cultural touchstone that goes beyond just food
- The experience of eating it – sweating, possibly crying, and still coming back for more – is unforgettable
Final Thoughts: The Hot Chicken Revolution
Nashville hot chicken has gone from a local specialty to a nationwide phenomenon in just a few decades. It’s a testament to how a distinctive regional dish with deep cultural roots can capture the imagination of food lovers everywhere.
What makes hot chicken special isn’t just the heat – it’s the story behind it, the tradition it represents, and the community that created it. As it continues to spread across the country and around the world, remember that the best, most authentic version will always be found in Nashville, where it all began with a jealous girlfriend’s revenge plot that backfired deliciously.
So next time your in Nashville, brave the lines at Prince’s or Hattie B’s, order a level spicier than you think you can handle (with plenty of napkins and something cold to drink), and participate in a culinary tradition that’s been burning mouths and winning hearts for nearly a century!
The public projects accelerated in the late ’60s. I-40 was built in 1968, and it cut through the heart of Jefferson Street. Because the city had zoned the region as commercial and industrial, black homeowners had few protections or ways to resist.
“We thought that we were saving the city,” former Mayor Purcell explains to me. “But that wasn’t going to save the city. There is no city that has been successful merely as a collection of suburban places.”
“When the interstate was built, there were no exit ramps,” Reavis Mitchell, a historian at Fisk University, told The Tennessean. Fifty percent of Jefferson Street’s residents moved. One hundred twenty businesses closed. “All those major vital things within the inner city were blocked off. North Nashvillians were suspicious to why they were being isolated and wondered if the interstate project was in response to the marches and sit-ins.”
Demolition continued into the 1970s. Developers pitched ideas to tear down more of the historic neighborhoods, replacing them with public housing, industrial warehouses and strip malls.
“I was still not sure about Nashville, and I’m not sure Nashville was sure about Nashville,” Purcell says. “It was not clear what we wanted to do. … There was a history and a practice of believing that if you did not have it here, we could go to Chicago or New York or Atlanta to buy it or see it or do it.”
This was the Nashville of my childhood. Downtown was a handful of honky-tonks catering to tourists who wandered about, dazed by rhinestones, whiskey and country cover bands. Then came the lawyers’ offices, banks and insurance corporations, which emptied as soon as business hours ended. Ringing all of that were strip clubs, car lots and interstates.
The first big preservation fight occurred when a plan emerged to tear down historic Second Avenue and replace it with a skyscraper. The economy was not strong enough to support the development, and the preservationists won. People started debating whether progress meant erasing or celebrating the past.
“It’s all well and good to want to be the Athens of the South and to be a center of learning, but it’s the city’s obligation to ensure that it’s so,” Purcell says. “A city has to be safe, the whole city, not just parts of it or neighborhoods in it.
“By and large, this is the late ’80s now, downtown Nashville was suffering from Nashville’s own decision that the future of downtowns was not certain and certainly not required,” he summarizes.
We’re talking in the conference room of his law firm, which overlooks downtown.
“We had made periodic efforts to salvage what we had and other competitive efforts to knock down and replace what we had.”
Purcell beckons me to the window. He points out the places where there was once a garbage incinerator, derelict buildings and empty lots, right in the heart of the city.
“Only about 900 people lived downtown,” he says.
Before Bolton Polk passed, he taught his nephew Bolton Matthews to make his chicken. Polk never wrote down his secrets, and his nephew has supposedly followed his example.
“He’s the only one that fixes the recipe,” his wife and business partner Dollye Ingram-Matthews told an interviewer with the Southern Foodways Alliance. “I can just tell you parts of it are probably made from pepper bomb spray.”
Ingram-Matthews made hot fish. In 1997, they combined their secret spicy recipes and opened Bolton’s Spicy Chicken and Fish in a small, low concrete block building on Main Street. It’s a block from East Park, where the annual Hot Chicken Festival happens.
“I think it’s popular in Nashville because there are a lot of people living today that had ancestors stuck on pepper,” Dollye Ingram says. “Maybe they had hypertension and couldn’t use salt, so they used pepper instead. … A couple of generations like that, and you know you just got the clientele for hot and spicy chicken.”
Then came perhaps the oddest venture in the hot-chicken story, hotchickens.com. It was started in 2001 when the Internet felt new. It wasn’t a hot-chicken delivery service; it was a restaurant. And yes, .com was part of the name and even on the building’s sign.
The restaurant was founded by country music stars Lorrie Morgan and Sammy Kershaw. Morgan learned to love hot chicken by eating it with her father, George. Food writer John T. Edge described hotchickens.com as “a gingham-trimmed fast-food outlet that … reflects the peculiar Nashville geek-in-a-cowboy-hat zeitgeist.” Debts from the restaurant eventually drove Kershaw into Chapter 13 bankruptcy. Their marriage ended in mutual restraining orders. Morgan tried again, underwriting Lorrie Morgans Hot Chicken Cafe inside a gambling resort in Alabama. That effort attracted a governors office investigation.
Over the last decade or so, the story of how hot chicken was invented has become part of local mythology, the sort of tale Nashville residents can recount with dramatic pauses and wry chuckles.
It happened this way: Back in the 1930s at the height of the Great Depression, there was a man named Thornton Prince. He was a handsome man, tall and good looking.
“Beautiful, wavy hair,” his great-niece Andre Prince Jeffries tells me. He was also a bit of a womanizer. “He was totally a ladies’ man,” she laughs. “He sure had plenty of women.”
Women handle cheating partners in all sorts of ways. Some look the other way. Others walk out. A few get even.
One of Thornton’s women got fed up with his philandering ways. He had stayed out all night and come home expecting breakfast. She wanted retribution. That morning, just like all their other morning-afters, she got up before him. And she didn’t make him dry toast or gruel. Oh, no, she made him his favorite. She made him fried chicken.
Then, she added the spiciest items she had in her kitchen.
No one knows what went into that first hot chicken. “She couldn’t run to the grocery store to get something,” Jeffries muses. By the time the bird was cooked, she was sure she had spiced it beyond edibility.
As Thornton Prince took his first bite, she must have braced herself for his reaction. Would he curse? Whimper? Stomp out?
But her plan backfired. He loved it. He took it to his brothers. They loved it, too.
The woman disappeared from his life, but her hot chicken lived on. The Prince brothers turned her idea into the BBQ Chicken Shack.
“We don’t know who the lady was that was trying,” Jeffries says. “All the old heads are gone. Gone on. But hey, we’re still profiting from it.” She pauses. “So women are very important.”
Jeffries has an easy explanation for the chicken’s popularity. “My mother said, if you know people are gonna talk, give them something to talk about,” she says. “This chicken is not boring. You’re gonna talk about this chicken.”
Jeffries tells me this sitting in a bench at Prince’s Chicken Shack, the business founded eight decades ago. She is about 70, with carefully applied makeup, a Farrah Fawcett flip and a contagious laugh. She moves a little stiffly, but she’s still the one who runs the restaurant. As we talk, she keeps a close eye on her employees, many of whom are either family members or longtime friends.
I’m at Prince’s early on a Thursday evening, so most folks are picking up to-go dinner orders. Customers file past our table. Some stop to share their own memories. They walk by us to the back of the restaurant where a plywood wall separates the dining room from the kitchen. A window has been cut in the wall, and a woman sits there, ringing up the orders. Occasionally, she yells a number and hands over a brown paper bag of food. The chicken’s grease and sauce quickly saturate the paper, so most customers grab a white plastic bag off a nearby counter. A young man is stapling strands of yellow, white and red Christmas lights around the window.
Of course, a few folks say that before there was Prince’s BBQ Chicken Shack, there was a place called Bo’s. But who wants to mess with a good story?
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FAQ
What makes Nashville hot chicken different?
Why is it called Nashville hot chicken?
It’s called Nashville hot chicken because the spicy fried chicken dish originated in Nashville, Tennessee. The name reflects its geographical roots and the fiery spice, usually from cayenne peppers, that gives the dish its signature kick after being coated on the fried chicken. The most famous establishment for this dish is Prince’s Hot Chicken, a family-run restaurant in Nashville where the dish first gained prominence.
What is the most famous hot chicken in Nashville?