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May 1, 2010 07:05 PM

Nashville-style hot chicken?

I suspect there aren't any such joints in Houston. Still, I had to ask.

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  1. I'm guessing you mean fried chicken drenched in hot sauce. We only do wings that way around here as far as I know. But there are as many wing places here as there are mexican food places so it's wide open for you to try one if you visit.

    What part of town will you be staying in?

    6 Replies
    1. re: texasredtop

      Is that all there is to it? I always thought there was more involved like spicing under the skin?

      I agree with the wing place recommendation; maybe one of the Vietnamese/Cajun places in China Town would do real hot fried chicken?

      1. re: dexmat

        I don't know if that's what "hot chicken" is in Nashville, I'm just assuming. I just found this that might be of some help:

        The Paste (enough for one or two chicken breasts):
        1 tbsp plus 2 tsp lard
        3 tbsp cayenne
        3 pinches sugar
        3/8 tsp salt
        ¼ tsp garlic powder

        It seems to be a lard based paste that is brushed on the chicken after the frying is complete. The heat can be toned down or ramped up by more or less cayenne.

        1. re: texasredtop

          Yeah, I've never had it so I don't understand what's supposed to be special about it except maybe the heat level exceeds, say, Popeye's?

          1. re: dexmat

            Popeye's barely qualifies as "heat". Tabasco is probably hotter.

      2. re: texasredtop

        Not quite. It's described as "intensely spicy seasoned fried chicken". Prince's Chicken Shack, for example, uses bird's eye pepper to amp up the heat on the higher levels. Nashville hot chicken isn't wings in sauce, it's regular fried chicken (drumsticks, thighs, breasts) with heat from the spice that goes into the breading. Another source describes it as "Unlike the better-known hot wings from Buffalo, with Nashville hot fried chicken the heat isn’t poured on at the end. It’s actually in the batter—it gets under the skin before it’s cooked".

        Frenchy's has good chicken, but it isn't spicy hot and they seem to be the only place in town that does a spicy cajun/creole style chicken. Besides, if there was a joint here I wouldn't have to go all the way to Nashville to sample it.

        I live near Beltway 8/Westheimer, if it matters.

        1. re: aynrandgirl

          Fried chicken isn't that difficult to make yourself and you can use whatever spice you like in whatever quantity you like. I sometimes marinate my chicken pieces in buttermilk and hot sauce overnight. Sometimes I add red pepper after the marinating process. I always season my chicken prior to cooking, not after. If I were looking to make what you describe, I would brine the chicken overnight adding a bottle of Tabasco to the brine. If you don't fry your own chicken at home, I'll give you some tips if you want to give it a try. Dang, now I'm hungry for some fried chicken.