History

Thornton Prince, in the 1930s in Nashville, was given a too-spicy plate by his girlfriend as punishment for staying out late. He liked it. The Prince family opened a hot chicken shack in North Nashville and the rest of the city followed. Bolton's, Pepperfire, Hattie B's and others built on the template. Today the dish is on menus from KFC to Carla Hall's New York shop; the original Prince's location on Ewing Drive closed in 2018 but the family expanded.

Common allergens: Gluten, Egg

Make it at home

Yield Serves 4Hands-on 45 minTotal 2 hrDifficulty Intermediate

Ingredients

  • 4 bone-in chicken thighs and drumsticks
  • 2 cups buttermilk
  • 2 tbsp hot sauce
  • 2 tsp kosher salt
  • 2 cups all-purpose flour
  • 1 tbsp paprika
  • 1 tsp black pepper
  • Neutral oil for frying
  • For the paste: 3 tbsp cayenne pepper
  • 1 tbsp dark brown sugar
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 cup hot frying oil
  • White bread and dill pickles to serve

Method

  1. Marinate the chicken in buttermilk, hot sauce and salt for at least 4 hours, ideally overnight.
  2. Combine flour, paprika and black pepper in a wide bowl.
  3. Heat oil to 325F (165C) in a heavy pot or Dutch oven.
  4. Dredge each piece in flour, dip back into buttermilk, then dredge again. Press the coating firmly.
  5. Fry in batches for 14 to 16 minutes, flipping once, until internal temperature reaches 165F (74C).
  6. Mix cayenne, brown sugar, chili powder and garlic powder in a bowl. Whisk in 1 cup of the hot frying oil to make a glossy paste.
  7. Brush each piece thickly with the paste right out of the fryer. Serve on white bread with two dill pickle chips.

Tip from the editors. Ventilate the kitchen; the cayenne paste fumes are intense. Adjust cayenne down for first-timers, up for medium plus.

This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.

Where to eat nashville hot chicken

Nashville hot chicken in Nashville

Prince's Hot Chicken ★ 4.7

south-nashvilleTue-Sun 11:00-21:00

Andre Prince Jeffries's Nolensville Road shop in Nashville runs the original 1930s hot chicken recipe in counter format. James Beard America's Classic winner.

Try: Hot chicken plate

Tip: Quarter dark, Medium heat, plain white bread with pickles. Medium has more flavour than Hot for first-timers.

5814 Nolensville Rd, Ste 110, Nashville, TN 37211

Hattie B's Hot Chicken ★ 4.4

hillsboro-villageDaily 11:00-21:00

The Bishop family's Midtown hot chicken counter in Nashville opened in 2012 and is the tourist-friendliest gateway to the dish. Six heat levels, pickles included.

Try: Hot chicken sandwich

Tip: Hot chicken at Hot level on white bread with pickles is the canonical order; pimento mac and cheese is the side to add.

112 19th Ave S, Nashville, TN 37203

Bolton's Spicy Chicken and Fish ★ 4.6

east-nashville

Bolton Polk's Main Street hot chicken shop in East Nashville cuts a smaller, darker-fried hot chicken than Hattie B's at half the price. Hot fish is the second order.

Why locals love it: The original family-run Main Street counter is darker-fried and cheaper than Hattie B's, and most tourists never walk to East Nashville for hot chicken.

Tip: Closed Sundays and Mondays. Tiny counter; takeaway is the move.

624 Main St, Nashville, TN 37206

Pepperfire Hot Chicken ★ 4.4

north-nashville

Isaac Beard's Centennial Boulevard hot chicken shop in Nashville pioneered the Tender Royale, a chicken tender sandwich on grilled cheese. Tight counter, fast turnover.

Why locals love it: Centennial Boulevard location requires the drive, but the Tender Royale (chicken tender on grilled cheese) is the cult Nashville sandwich.

Tip: Closed Sundays and Mondays. Order ahead online; Tender Royale at Medium is the cult sandwich.

5104 C Centennial Blvd, Nashville, TN 37209

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