The Tennessee fried-chicken tradition that originated in Nashville and runs at Knoxville counters with a cayenne-and-lard paint applied after frying.

Hot chicken originated at Prince's Hot Chicken Shack in Nashville in the 1930s, the cayenne-and-lard paint developed as a payback by Andre Prince's then-girlfriend that backfired into a Nashville signature. The Tennessee style migrated east to Knoxville in the 2010s and now appears on East Tennessee fried-chicken menus across the city, with Stock and Barrel on Market Square plating the canonical Knoxville version at the burger-and-bourbon room.

Where to eat Tennessee Hot Chicken in Knoxville

1 editor pick for Tennessee Hot Chicken in Knoxville, ranked by editorial score. All Knoxville signature dishes · Tennessee Hot Chicken across every city.

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Make it at home

Serves 44 hrIntermediate

Ingredients

  • 4 bone-in chicken thighs
  • 2 cups buttermilk
  • 2 tablespoons hot sauce
  • 2 cups all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • Neutral oil for frying
  • 1/4 cup hot frying oil
  • 3 tablespoons cayenne pepper
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • Sliced white bread and dill pickles for serving

Method

  1. Marinate the chicken in buttermilk and hot sauce in the refrigerator at least 4 hours, preferably overnight.
  2. Combine flour, salt, pepper and paprika in a shallow dish.
  3. Heat 3 inches of oil to 325 F in a heavy Dutch oven.
  4. Lift the chicken from the marinade, dredge in seasoned flour pressing firmly, then return briefly to the buttermilk and dredge again.
  5. Fry the chicken in batches 14 to 16 minutes until the internal temperature reads 165 F.
  6. Drain on a wire rack. Reserve 1/4 cup of the hot frying oil.
  7. Whisk the reserved hot oil with cayenne, brown sugar and garlic powder in a heatproof bowl.
  8. Brush the hot-oil paste over the fried chicken. Serve on white bread with pickles.

Editor tip. The cayenne paint goes on after frying, not in the dredge. Use the actual hot frying oil for proper Tennessee bite.

Common allergens: Gluten, Dairy.