![]() ![]() Serve it with lots of pickles on slices of white bread to sop up the extra sauce. Yeap, Nashville Chicken is spicy and flavorful at every bite. It’s a bit of work to make this fried chicken, but the end result is well worth it! It is then smothered in a spicy sauce that is made with cayenne pepper, brown sugar, garlic powder, and chili powder. “Personally I love the burn, so I just wait it out.Looking to kick things up a notch in the kitchen? Then you’ve got to try Nashville Hot Chicken! This zesty dish is made with chicken that is marinated, battered, and then fried until crispy and golden brown. “It contains a sizable amount of the three hottest chile peppers in the world, amongst a few other ‘tamer’-by-comparison spices.” Rogers recommends cooling off with the house milkshakes and soft serve, though he abstains. “We’re frequently told that the Gonzo is the hottest thing most people have ever had,” he says. He estimates that only three percent of diners go for Gonzo. “Currently Medium is just barely edging out Hot as our most-popular heat level, but Hot is definitely trending towards becoming the most popular heat level as our customers get more adventurous,” says chef and owner Ryan Rogers. Heat levels start at Mild, then creep up to Medium through Hot, X-Hot and Gonzo, and can be added to chicken and Southern-fried tofu. Out of the fryer, the birds are dunked into spices and hot oil for a full fire immersion. It’s then dried and double-floured to form a thick, crisp coating. All chicken brines in a spicy, acidic mix for 24 hours. ![]() For those brave enough to go all in, he recommends balancing out the burn with a cocktail like The Founder, with rum, peach and ginger ale, or the bourbon-based Gentleman Johnson.Ī short drive from Nashville, Royals in Louisville has mastered hot chicken. “It’s plated on a brioche bun with housemade comeback sauce, housemade pickles and farm slaw.” Leonard estimates that about 20 people order the X-Hot each day at each of the three locations. “Our chicken sandwich is a skin-on breast, fried to perfection and pasted with your desired heat level,” explains owner Jared Leonard. The fried chicken sandwiches are the most-popular order. The restaurant offers hot chicken platters, tenders, a tenders-topped salad and a sandwich, all available Naked, Classic, Hot or X-Hot. A dry brine is followed by a wet dip and a dry dredge, then an overnight rest before the chicken is fried and coated in a top-secret mixture of spices. The tongue-lashing chicken from The Budlong is the result of a multi-day, four-part process to create the best texture and flavor for hormone-free local chickens. We do sell more Stupid Hot than expected.” Carney recommends cooling it down with the house banana pudding or a glass of milk. “Sometimes Stupid Hot EVERYTHING is flying out the door and other times people will not touch it. How hot does Birmingham like it? “It depends on where we are when people order the Stupid Hot,” Carney says. The spice level ranges from Southern (no spice) through Mild, Hot, Hot Damn and Stupid Hot, all available on a slew of chicken styles, including wings, tenders, popcorn chicken, sandwiches and quarter, half and whole birds. To build heat, the kitchen infuses a spice rub in oil. ![]() Long lines quickly proved that he wasn’t alone in his love of hot chicken. “I grew up eating Prince's Hot Chicken.” While working as an executive chef in Birmingham, Carney was left at a loss when it came to satisfying his hot chicken cravings in the city, so he started a food truck featuring the spicy bird. “I'm from East Nashville, born and raised,” he explains. Owner Zebbie Carney is no newcomer to Nashville’s fiery flavors. ![]() This popular food truck has spun off a brick-and-mortar location in Uptown. ![]()
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