Matt Moore, Southern Eats & Drinks Expert
As a long-time Nashvillian, I’ve been somewhat surprised, of late, by the worldwide phenomenon that is a longstanding Nashville tradition: hot chicken.
As far back as I can remember, hot chicken has always been there. It’s something I have enjoyed many times, at many places over the years. After imbibing on one too many Dixie Vodka cocktails while watching shows at the Exit/In or 12th and Porter, Prince’s Hot Chicken has often come to the rescue. The deep-fried spicy snack is not only uniquely southern, but it is ingrained in the very fabric and culture of Nashville.
Unlike other notable Southern dishes like Brunswick stew, gumbo, or chili, there’s no doubt to who created hot chicken. The dish dates back to the Prince family – yes, the one who lends its namesake to the long-loved establishment I frequent. You see, Thornton had a liking for double-timing on his number one – if you know what I mean. After one of his late-night escapades, he came home and demanded a snack. With her temper running hot, his lady friend spiced his fried chicken “afowl” – but revenge it was not. He loved it.
Hot chicken and the sauce-laden chicken found up in Buffalo are about as different as dishes can be that share the same main ingredient. Hot chicken boasts a deep heat, one that’s built within the floured batter and brine, not reliant on sauce, and finished with hot butter – a mixture of cayenne, spice, and black pepper.
Though many restaurants in Nashville tout the dish, Prince’s has a long lead in the competition for best of the best, with Bolton’s in a close second. Truth is, I prefer the hot fish (fried whitefish treated in the similar “hot” manner) from Bolton’s over anywhere else.
Then there’s the export… Hattie B’s, a place that made hot chicken not only accessible, but well-traveled. Hattie B’s now maintains multiple locations in Nashville and throughout the South, allowing folks from Birmingham to Atlanta to get their “fix” of this Nashville favorite.
You might like spice and heat, but I warn you – order a level down from whatever you are thinking your tastebuds can handle… You’ll thank me later. For proper hot chicken, the dish should be served atop white bread, which soaks up some of the heat, with a smattering of pickles to punch up some acidity. Serve it alongside an ice-cold shot of Dixie Peach Vodka and you’ve got yourself one heck of a meal.
If you’re really feeling adventurous, kick the whole experience up a notch with a Tennessee Whistlin’ Dixie. This drink features Jumbo, a high-impact fruit punch soda, founded in Chattanooga in 1922, and Dixie Vodka. Just shake a shot of your favorite flavor of Dixie Vodka with Jumbo and ice. Top with soda and a slice of lime for the ultimate southern refreshment.
Whatever restaurant or level of heat you choose to try, eat up, drink up and enjoy this Southern classic!
