This amazing Nashville Hot Chicken recipe (adapted from Hattie B's famous recipe) results in a crispy, tender, fiery fried chicken with a spicy kick that is positively addictive.
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What's the Story Behind this Recipe?
Back when I was a kid, my Gramma Barbara made the best Southern fried chicken I've ever eaten, or ever hope to eat, in my life. Tender, juicy, crispy, and seasoned just right, Gramma B's chicken was so finger-licking delicious that it tasted like it had been fried in heaven. It was Perfect.
As a young teen, Gramma B taught me how to make fried chicken a couple of times, and I think I got the basics down fine, but I could never make it quite as good as she did. I don't know if was her skillet, or the lard (of course it was the lard) or some other sublime combination of environmental and mystical factors, but her fried chicken was absolutely divine, while mine was, at best, pretty darn good.
Over the years, I've ordered fried chicken at nearly every place from Portland to Memphis that serves it. While some places turn out a very decent chicken plate, nothing has ever come close to ringing that elusive Gramma-worthy, Southern-fried chicken bell. There is always something missing.
Then we went to Tennessee and discovered Nashville Hot Chicken.
What is Nashville Hot Chicken? (and why is it Awesome?)
Nashville Hot Chicken is a hyper-regional specialty with a long, colorful, sordid history involving a philandering man, a jealous woman hell-bent on revenge, and a whole lot 'a hot pepper juice.
The history of the original Nashville Hot Chicken recipe is a finely-woven tale that I simply can't do justice and still keep this post under ten thousand words, so I'm not even going to try. (And I don't need to, because The Bitter Southerner has done a bang-up job telling the story for us: when you have a minute or ten, I strongly encourage you to read about how Nashville Hot Chicken really came to be!)
The minute Mr B and I heard the term "hot chicken," we were all over it like red beans on rice. We did a little research, and discovered that Nashville's Prince's Hot Chicken Shack is the acknowledged home of the original Nashville hot chicken recipe, so we made plans to check it out.
However, so many of the Nashville locals we asked pointed us toward relative newcomer Hattie B's that we decided to try it instead. (Just like the slider-eaters in the Great Southern Slider Debate, hot chicken-eaters appear to have a fierce loyalty to their chosen chicken fryer!)
The Hattie B Hot Chicken Experience
Hattie B's has three locations in Nashville (2015), and reviews said that the lines at West Nashville location (closest to where we were staying) could be very long at peak times. However, we arrived relatively late for a weekday (around 8:30 pm) and had a less than five minute wait: just long enough for us to check out the menu.
Our chicken arrived quickly, stacked in a basket atop the traditional slice of white bread, garnished with dill pickle slices. It only took me one bite to know that Hattie B's Hot Chicken was absolutely amazing. Possibly addictive.
Hattie B's Nashville Hot Chicken is the first chicken I've eaten in at least twenty years that even comes close to Grandma B's fried chicken - with one important caveat: instead tasting like chicken from heaven, it tastes more like the devil himself fried up a batch of chicken on his day off.
Fried & True
When we got back to our hotel room, I immediately searched for a Nashville Hot Chicken recipe, and was absolutely thrilled to discover Hattie B's recipe in Lee Brian Schrager's cookbook Fried & True: More than 50 Recipes for America's Best Fried Chicken and Sides.
Well, you can bet that it took me less than a Tennessee minute to order it. (Which, come to think of it, is probably substantially longer than a New York minute, but still...)
When my copy of Fried & True arrived, I opened it to find the pages bursting with great recipes, valuable tips and cooking methods, personal stories, and a true love of fried chicken. This is one cookbook I am thoroughly happy to have on my shelves!
The following Nashville Hot Chicken recipe, adapted from Fried & True, results in a crispy, tender, fiery fried chicken with a spicy kick that will keep you coming back for more.
Hattie B's hot chicken recipe is relatively straightforward, but after making it a number of times myself, I've learned a few things and gained some wisdom to pass along that will make the process go more smoothly for you.
Hot Chicken Ingredients
- Whole chicken: You need about 3 pounds of cut chicken parts.
- Oil for frying: Due to their high smoke point, vegetable oil, canola oil, or peanut oil are the best oils for deep frying.
- Louisiana-style hot sauce: Made primarily of chilies, vinegar, and salt, Louisiana-style hot sauces include Tabasco, Crystal, and Frank's Red Hot, and Louisiana, among others. Each hot sauce has a slightly different flavor profile and level of spiciness. (We use Original Louisiana Hot Sauce.)
- Flour: You can use all-purpose flour; however, we recommend using Wondra for fried and air-fried recipes (i.e., fried green tomatoes, scotch eggs). Wondra is lower in protein and gluten than all-purpose flour, which all translates into a light and crispy crust for fried foods.
- Milk: We always use whole milk.
- Eggs
- Light brown sugar
- Kosher salt
- Black pepper
- Cayenne
- Paprika: Keep in mind that some paprikas are hotter than others. We enjoy using a sweet, smokey paprika for this hot chicken recipe.
- Garlic powder
- Dill pickle slices: Optional. The pickles add a cool, acidic counterpoint to the hot fried chicken.
- White bread: Optional. Nashville Hot Chicken is traditionally served on top of a slice of shite bread.
How to Make this Nashville Hot Chicken Recipe
Step 1: Dry-Brine
In a medium bowl, toss together the chicken pieces, salt, and pepper. Cover and refrigerate overnight. (Up to 24 hours)
NOTE: The first time I made this chicken, we had a scheduling conflict and ended up dry-brining it for 3 days. (Stuff happens.) It was totally fine.
Step 2: Dredge-Dip-Dredge
In a 9x9 pan or baking dish, whisk together the milk, eggs, and hot sauce. In a separate 9x9 baking dish, combine the four and salt.
A. Drag the chicken through the flour mixture, coating evenly.
B. Dip the floured chicken in the milk mixture.
C. Drag once again in the flour mixture.
Shake off excess between each step. Allow chicken to rest on drying rack while you prepare the rest of the chicken pieces for frying.
Step 3: Fry
WARNING: Deep frying can be dangerous! Carefully prepare the area before you begin deep frying. Always make sure that whatever you are deep frying in is stable so that it won’t tip. Always use a tongs, a skimmer, or a deep-fry basket to add and remove chicken pieces from the hot oil. Chicken pieces can slip from forks or spoons and splash hot oil.
For this step, you will need either a deep fryer, a large deep skillet, or a deep electric skillet. You will also need tongs, and a deep-fry/meat thermometer. I suggest using using a combination of canola and soybean oil for deep frying.
REMEMBER! When you add your chicken, it will displace a lot of oil. If you are using a frying pan or electric skillet, it is vital that you DO NOT OVERFILL it with oil or it may or it may overflow when you add the chicken. (See Tricks & Tips)
Maintain a constant temperature of 325° F when for frying chicken.
Initially heat the oil to 340° - 350° to allow for the natural drop in temperature when the chicken is added to the oil, then reduce the heat to 325°.
The oil needs to be deep enough for the chicken to fully submerge.
- If the temperature of oil in the pan drops down below 300°, the chicken will begin to absorb the cooking oil, resulting in greasy, soggy chicken.
- If the temperature rises above about 340°, the chicken will cook too quickly on the outside, and not get done in the middle. When fried at the correct temperature, the chicken will come out golden brown, having absorbed very little oil.
Using tongs, carefully lower the coated chicken pieces into the hot oil. Turn them as they brown and do not let them touch each other while frying.
Working in batches, use tongs to carefully add the chicken to the hot oil and fry until crispy.
↓↓ This is what your chicken should sound like when it is frying. ↓↓
Estimated cooking times: 15-17 minutes for breast quarters; 18-20 minutes for leg quarters.
Chicken is done when it registers an internal temperature of 165°F. We aim to take the chicken off the heat when it registers a temperature of 160°, and allow carryover cooking to bring it up to temperature as it sits on the wire rack.
When done, remove the chicken from oil and allow to drain on wire rack.
Step 4: Spicy Coating (Wet Application)
Ladle about a cup of hot frying oil into a heatproof bowl or pan. Whisk in cayenne, brown sugar, and spices. The hot oil will activate the spices.
We use a small saucepan for this in case we need to heat the oil up again before basting a second batch.
Baste the hot spice mixture over the hot fried chicken. You want the hot oil mixture hot enough that when you baste it over the fried chicken, the skin stays nice and crispy.
Step 5: Serve
If you want to go traditional, serve your Hot Chicken up over a slice of white bread. Garnish with dill pickle slices.
Variations
Air Fryer Nashville Hot Chicken
You can make Nashville Hot Chicken in your Air Fryer!
In order for the coating on the chicken to brown, you need to spray the prepared chicken with cooking spray just before placing it into the air fryer.
- Pre-heat the Air Fryer to 390°F (200°C).
- Place the chicken pieces into the fryer basket of the Air Fryer.
- Cook for 25 minutes, or until the chicken reaches at least 160°F (72°C) for breasts, or 180°F (82°C) degrees for thighs and legs.
- Cooking chicken legs and thighs to a higher temperature breaks down the meat fibers more, and you end up with more tender chicken.
Air Fried Hot Chicken comes out of the air fryer with a decidedly different, less appetizing texture and color than that of oil-fried Hot Chicken; however, once you baste it with the basting spices, it is difficult to tell the difference.
If you choose to make hot chicken in an air-fryer, you will need to heat up some oil in a small cooking pot to mix with the basting spices.
NOTE: If you have a smaller air fryer, it is a slow process because you can't fit very many chicken pieces in the basket at one time, but it does work.
Equipment
For this recipe, you will need either a deep fryer, a large deep skillet, a wok with a thermometer, or a deep electric skillet. You will also need tongs and an instant-read meat thermometer.
A deep fryer is optimal for frying chicken. You can also use a wok outfitted with a thermometer as a deep fryer. However, if you don't have a deep-fryer, or a skillet deep enough for deep frying; no worries.
You may have noticed that my chicken is sticking out at the top in some of the process images. That's because we don't own a deep fryer (I only deep fry a few times a year). While I could fry chicken in a large skillet or wok on the stove, I prefer to make hot chicken in my electric skillet because I can control the temperature of the fry oil more accurately than in a stovetop skillet.
My electric skillet isn't quite deep enough to allow most chicken pieces to completely submerge, but that's not a problem. I just end up turning the chicken pieces a few times in the process, and it takes a few extra minutes to cook.
If this is you, don't worry - just use instant-read thermometer to keep an eye on the internal temp, and you be fine.
Storage
Refrigerate leftover fried chicken in an airtight container. The USDA recommends using cooked chicken within 3 to 4 days.
Tricks & Tips
Measuring Oil for Deep Frying
Here's a simple trick for determining the amount of frying oil you will need for your pan or fryer:
- Put one batch/fryer full of chicken pieces in a large ziplock bag. Squeeze as much air out of the bag as you can and seal it shut.
- Lay the bag of raw chicken pieces flat in the bottom of the frying pan.
- Add water to the level that you want the oil to be when you deep fry.
- Remove bag of chicken from the pan. Note level of the water.
- Pour the water out, and carefully dry out the pan.
- Add oil to that same level.
Now you're ready to fry without fear of overflowing your frying pan!
Thanks, Archimedes!
Testing Chicken for Doneness
Chicken is done when it registers an internal temperature of 165°F on an instant-read thermometer. If you don't own a thermometer, try the following simple method - the same one your grandma probably used to determine when her fried chicken was done.
How to test chicken for doneness without a thermometer:
- Cut into the thickest part of your chicken pieces. The juices should run clear and the meat should be opaque throughout. If the juices are red or have a pinkish tinge, your chicken may need to be cooked a little longer.
- If necessary the chicken appears underdone, you can pop it into a preheated 325°F oven until it is fully cooked.
FAQ
According to the recipe from which this one is adapted, the spice level for this recipe is gauged as MEDIUM HOT; however, in my experience, it is slightly hotter than medium. (I'd rate it about a 6 or 6.5 on a 1-10 heat scale.)
For one test batch, I used two tablespoons of cayenne instead of three, and the results were (for my tastes) perfect - not painfully spicy, but with solid heat and a decided kick. (About a 4.5.)
More Southern Recipes
Homemade chicken stock is easy, healthy, and budget-friendly; perfect for making soups and sauces and countless other recipes.
What to Serve with Hot Chicken
Nashville Hot Chicken is traditionally serve atop a slice of white bread, with dill pickle slices or spears. Serve it with Southern favorites, like fried green tomatoes, coleslaw, cornbread, and corn on the cob. For a real Southern meal, finish off with scoop of ice cream and a slice of strawberry or coconut layer cake!
Hattie B's Nashville Hot Chicken
Equipment
- 1 Deep fryer or electric skillet or deep, heavy skillet
- 1 Tongs
- 1 Half-Sheet Pan (for draining chicken)
- 1 Whisk
Ingredients
Dry Brine
- 1 whole chicken 3 pounds, washed, patted dry, and cut into quarters
- 1 tablespoon kosher salt
- 1½ teaspoons freshly ground black pepper
Dip
- 1 cup whole milk
- 2 large eggs
- 1 tablespoon Louisiana-style hot sauce
Dredge
- 2 cups all-purpose flour or Wondra
- 2 teaspoons sea salt
- Vegetable oil for frying
Spicy Coating
- 1 cup hot frying oil or hot lard
- 3 tablespoons cayenne pepper
- 1 tablespoon packed light brown sugar
- 1 teaspoon freshly ground black pepper
- ¾ teaspoon sea salt
- ½ teaspoon paprika
- ½ teaspoon garlic powder
Garnish
- Dill pickle slices
- White bread optional
Instructions
Step 1: Dry-Brine
- In a medium bowl, toss together the chicken pieces, salt, and pepper. Cover and refrigerate overnight. (Up to 24 hours)
Step 2: Dredge-Dip-Dredge
- In a 9×9 pan or baking dish, whisk together the milk, eggs, and hot sauce. In a separate 9×9 baking dish, combine the four and salt.
- Drag the chicken through the flour mixture, coating evenly.Dip the floured chicken in the milk mixture.Drag once again in the flour mixture.Shake off excess between each step. Allow chicken to rest on drying rack while you prepare the rest of the chicken pieces for frying.
Step 3: Fry
- Heat vegetable oil in a deep skillet or deep fryer until it is between 340°F – 350°F.The temperature will drop when you add the chicken. Keep the oil at 325°F while the chicken fries.
- Working in batches, use tongs to carefully add the chicken to the hot oil and fry until crispy. If using a skillet, you will need to turn the pieces as they brown. Do not let them touch each other while frying.
- Estimated cooking times: 15-17 minutes for breast quarters; 18-20 minutes for leg quarters.Cooking times are for fully submerged chicken. Times will be longer if you have to turn the chicken in the oil.
- Chicken is done when it registers an internal temperature of 165°F. (Yes, I use a candy thermometer, and it works just fine.)
- When done, remove chicken from oil and allow to drain on wire rack.
Step 4: Spicy Coating (Wet Application)
- Ladle about a cup of hot frying oil into a heatproof bowl or pan. Whisk in cayenne, brown sugar, and spices. The hot oil will activate the spices.
- Baste the hot spice mixture over the hot fried chicken. You want the hot oil mixture hot enough that when you baste it over the fried chicken, the skin stays nice and crispy.
Step 5: Serve
- Serve hot or cold. If you want to go traditional, serve your Hot Chicken up over a slice of white bread. Garnish with dill pickle slices.
Notes
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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Food Safety
- Cook chicken to a minimum temperature of 165 °F (74 °C).
- Do not use the same utensils on cooked food that previously touched raw meat.
- Always wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
- Store food in suitable, covered containers.
See more guidelines at USDA.gov.
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Karen Bergmann says
I've made this with boneless thighs in the air fryer a couple times and they came out great both times. Last night, I deep fried the thighs, and they were superb! I made the spice dip to your specifications, and in my husband's opinion, it could have been a little hotter. But it is so moist! I think the dry brine is an important factor, but keeping the oil temperature at 340° was another critical factor. I'm going to make this gluten free for a family member. Do you have any suggestions on the best type of flour?
Renée B. says
Thank you so much! I'm so glad you enjoyed the recipe! You can definitely amp up the spices; as I mentioned, this recipe is usually on the hot side of medium when we make it.
As for GF flour; I don't know if it is "the best", but I always have good luck when I use Bob's Red Mill GF Flour.
Karen Bergmann says
I attempted the air fryer version last night. It was pretty good for the first try. I'm making the second batch tonight. The issue I had was when I made the dipping sauce, I wasn't sure what temperature to heat the oil to, so I heated it to the cooking temperature - approximately 350 degrees. Sadly, though, I think it burned the spices. Everything else was great; I used bone-in chicken thighs and they were incredibly moist!
Any suggestions as to what temperature I should heat the temperature of the oil if I'm going to use the air fryer? Thank you in advance.
Renée B. says
When air-frying hot chicken, heat the heat basting oil up until it is just beginning to bubble around the edges of the pan, and then immediately take it off the heat. (I've never measured the temperature of the basting oil, but next time I will!)
Esmé Slabbert says
Outstanding and super amazing and delicious looking, Pinned it.
Renée B. says
Thanks so much, Esmé!
Donna says
Made this tonight after having Nashville Hot Chicken in Nashville last year. This recipe was spot on except I only used 2 tbsp of cayenne pepper and was glad I did. The heat was there but not totally unbearable. I paired with a jalapeño hoe cake, drizzled the chicken with a little honey and loaded mashed potatoes on the side. Saving this recipe to have again soon!
Renée ♥ says
Thanks so much for the great feedback, Donna! Jalapeño Hoe Cake sounds fabulous!
Kileen says
wow this recipe looks amazing!! i need to try making this soon!
kileen
cute & little
Renée ♥ says
It's so good!
Kayvona says
We had this featured at our state fair this year but I didn’t get a chance to taste it. I’m definitely going to look into trying the recipe
Renée ♥ says
If you like spicy things, you really need to try this!
Cindy says
I don’t eat meat however I really appreciate how detailed you are with your recipe! That makes recreating it much easier, I’m sure.
Renée ♥ says
Believe it or not, I started out as a vegetarian blogger! This process would make some Amazing southern fried tempeh or seitan.
Renée ♥ says
(Just putting the idea out there for any veggie bloggers who might be reading... "Nashville Hot Tempeh." ?)
Patty at Spoonabilities says
OMG! I need to try this recipe! I love how you've given instructions for air frying the chicken as well. This looks AMAZING!
Paula @ I'm Busy Being Awesome says
That looks so yummy! I love crispy chicken
Anita says
Yay! Now I don't have to go to Nashville for a good hot chicken, though I must say, I can only eat the least hot one they serve over there. 😀
Renée ♥ says
I totally understand! If you use only 2 tablespoons of cayenne in the wet application step (instead of 3 tbls.), you will get a nice, mid-heat fried chicken that doesn't hurt to eat. ?
Rebecca says
I've never made Nashville hot chicken, this looks delicious!
Shadi Hasanzadenemati says
I'm making this for the weekend, I bet everyone is going to devour it!
Renée ♥ says
It's so good!
Adriana says
wow, this hot chicken looks fantastic there is nothing better than grandma's home cooking. Many of my recipes are inspired in my grandma's recipe box.
Renée ♥ says
Those recipes that survive and make their way down through the generations are always amazing!
LaQuita James says
If you think Hattie B's is good, you should have went to Prince's! There is NO comparison to the original. This from a Nashvillian!
Tim Moss says
I miss both of my grandmothers' cooking, biscuits, stew beef, etc. I also now miss my mother's cooking, fried chicken especially, but she's too old to do so anymore.
Buddy Garrett says
I also miss fried chicken. I also miss fried peas that I used to have.
Lily Kwan says
turnip cakes
Renée ♥ says
That's a new one to me, Lily. 🙂
Lily Kwan says
It's a dim sum dish. =)
Leela says
Homemade pasta.
Sand says
My grandmother made the best cupcakes!
Michelle H. says
I miss my grandma's apple pie.
Abigail Gibson says
I miss my grandma's sloppy joes. Great memories.
Philip Lawrence says
I miss the old fashioned flapjacks they made from rising bread dough.
Leah Shumack says
My gram's tomato noodle soup...I have no idea how she did it and I have such a craving for it now
Laurie Emerson says
I miss my grandmothers homemade clam chowder. It warmed you up on cold winter nights in Maine.
Francine Anchondo says
Homemade pizza.
Del Behnken says
There was always the fried liver and onions with greens and potatoes. But my favorite meal growing up was
spicy fried chicken with vegetables, salad, biscuits and gravy or biscuits and honey, pie and lots of cold milk to wash everything down properly. Hattie B's chicken sounds just right.
Hesper Fry says
My grandma made delicious homemade spaghetti and meatballs!
Claudia Davis says
My mom made the best brisket ever!
Karen D says
My grandmother made a beef barley shop that I have been trying to replicate for YEARS.
Ed says
I miss Grandma's Paczki!
Lesley F says
I miss my mom's German Apple Cake & Plum Cake that she made for us
Brenda Robinson says
I miss my mom's homemade pancakes.
John H. says
My grandpa would make a leftover soup.
Jennifer H. says
My grandpa made me a cherry cake.
Daniel M says
apple pie, she made the best
susan smoaks says
i miss my dad's peach cobbler. it is so good.
Renée ♥ says
I so get that, Susan. My mom made great peach cobbler, too.
Penny Snyder says
I miss my Grandma's cast iron fried chicken, mashed potatoes, and gravy!!!~
Stephanie Shipley says
I miss my Grams' homemade chicken and dumplings! They were the best! I always looked forward to her cooking them.
timothy luscko says
my mom showed me how to make pancake when I was 7 years old
Richard Hicks says
My Grandmother made the best gravy and biscuits from scratch!
sarah says
My mom used to make a brown sugar candy that we loved but it's not too often she makes it anymore.
Nickole Heim says
My grandmother made the best peanut butter fudge
jberry says
My granmothers' pierogi.
Becca says
My grandma used to make fried matzah. It was so good!!!
Mary Warner says
Chicken hearts,onions, green peppers ,mushroom soup and rice casserole.
Diana Cote says
Grandmas empanadas were the best! I have tried others but hers are always on top.
Jessica Gipson says
I loved when my mom would make her homemade butter rolls. They were the best.
Michelle Hill says
A Sunday dinner staple was my mom's homemade bread.
Katja says
Well Hello Hattie and your sublime chicken! Snipping this recipe immediately for my cookbook!
Katja xxx
http://www.katnapped.com
Pech says
I love Nashville Fried Chicken for the flavors though I find it very messy so I'm torn because I think it's too much work to make myself and I'd like to leave it to the experts but then I'm not sure I want to eat it with people seeing me...
Kathy B. says
I miss the many kinds of labor intensive Christmas cookies that my mother made each year. She baked every weekend in December in preparation. I make a few kinds, but not nearly the assortment she made. So good!
rain says
okay, this is the third blog post I'm looking at this morning that involves food and now I'm going to absolutely head out and get some lunch. Guess what I'm going to eat? That's right! Chicken...haha. I'm entering the giveaway too. Hope I win. *fingers crossed*
Steph says
I miss playing with love crabs in sink when I was a kid for ginger crabs
deana says
I miss my grandfathers pierogis!!
Sondra says
Your photos make me want some fried chicken they look so delicious. Fried chicken is one of those comfort foods you can’t go wrong with.
Sondra says
Fried chicken is so delicious, I would love to try these places out. I love the story of Gramma B I think it’s so sweet you were close to her like that.
Tayler Morrell says
My mouth is watering with that chicken! It looks so delicious! My husband loves Nashville hot chicken recipes.
Ophelia Tang says
I love spicy good and hot chicken is one of my favorite. This recipe sounds delicious.
Denise B. says
I miss my mother's Christmas cookies. Her recipes are written in German, and she doesn't know how to translate them over; and other people probably couldn't read them.
Azeem Isaahaque says
As a kid now grown up I miss my grandma's homemade pies, jams and jellies...also her fried chicken with baked potato on the side.
doug gerard says
My grandmother made the best huckleberry pie back in 1975 ! I sure wish I could have another!
Calvin F. says
My grandma's fried rice!
Son Nguyen says
OMG this recipe is the best.. I wish I could taste grandnie's chicken made by her.. Definitely gonna drop by if I have the chance.
Lisa says
This looks delicious if I find myself in the area I will stop by for sure.
Marlene V says
My grandma used to make a pastry with honey and crumble on top. Both my mom and grandma have passed away and I don't have a recipe to make it:(
Amila Wickramarachchi says
I like fried chicken.And I know it is awesomely delicious when it is fried,crispy and hot because I like spicy and hot food.Thanks for sharing all these details and recipe.I'll try this chicken recipe at home...
Edye says
My grandmas' fried egg sandwiches!
Donna Clifford says
banana pancakes
Stephanie says
My grandmother used to make the most delicious potato croquettes.
Carolsue says
My Dad made some kind of salmon casserole that I liked, but I don't remember enough about it to duplicate it
Aarone Mawdsley says
old fashioned spaghetti n meatballz
Denay DeGuzman says
OMGosh! My good friend Mike is traveling in Nashville right now! He's been posting up awesome food pics like yours here and I am craving all the deliciousness of that gorgeous area. Thank you so much for sharing this Hot Chicken Recipe. It looks finger-licking good!
Kimmy Ripley says
Chicken pot pie! OMG so good. Oh and chicken and dumplings.
Amber Myers says
Oh my gosh YES! I love hot stuff, and this chicken looks scrumptious. I need to make this.
Ruth I. says
We all love spicy food and chicken here! But I am not sure if I could handle this one, lol! I would love to try this so yummy recipe 🙂
Meghan Buchman says
Homemade creamed corn. OMG! Delish!
Francine says
dumplings
Jeffrey says
My grandparents were Italian descent and my grandma always made homemade noodles for spaghetti dishes and soups...Her pasta was the best!
Alyce Poalillo says
My grandmother made the best lemon meringue pie I have ever had and I really wish I had gotten the recipe before she passed on.
Renée ♥ says
I totally understand. It's so sad when those family recipes get lost to time.
SHARYL WOLTER says
I miss my Grandma's pies the most - peach and apple. The fruit was from their orchard.
Evelyne CulturEatz says
That looks awesome and you have a recipe! Really funny but a hot chicken is somethig completely different where I am from: hot whote bread sanwich with shredded chicken topped with a gravy, green peas on the side.
Heather Johnson says
I totally cannot do super hot foods, but my hubby would LOVE this recipe. Nashville is also such an amazing place to visit.
Talin says
Love Hattie B's. Thanks for this!!!
Shannon Baa says
mom's homemade pizza.
Renée ♥ says
I have a soft spot in my belly for old-fashion '70s school pizza, of all things!
Nina says
I have actually been to Screen Door in Portland! I loved it. I'm not too surprised you found better fried chicken in Tennessee. Portland has all that hip vegan food. Although I'm sure there are lots of good local meats as well.
Renée ♥ says
We have definitely have some amazing, carnivore-friendly places, too!