Lasater won't divulge what's in the blend except to say that the typical base for hot chicken spice is cayenne, sugar, and paprika. This fried chicken is known for its high crunch factor, and the recipe has been shrouded in secrecy since the 1940s. She laughs. They called their place the Barbecue Chicken Shack, though the chicken was not barbecued but fried in large cast iron skillets. Once the breast is thoroughly coated, Lasater dunks it in a wash of eggs, water, milk, salt and pepper, and a splash of Crystal hot sauce. She'll tell me they still use Colonial white bread, as they always have (though, to her disappointment, Nashville's Colonial Bakery has been acquired by Sara Lee). Now you see hot chicken places everywhere." To teach him a lesson, she doctored his Sunday morning chicken with a wallop of spice. Heat fiends whisper to me that Hattie B's' hottest preparation, "Shut the Cluck Up," is a more-than-worthy challenger to Prince's extra-hot. Learn more in the Comment Policy section of our Terms of Use page. Now they've outsourced that task to a Birmingham, Alabama company that mixes and packages the blends for them. •Mix the flour with the rest of the spices in a shallow bowl or a deep plate. Stir fry chicken 2 minutes until lightly browned. To teach him a lesson, she doctored his Sunday morning chicken with a wallop of spice. Start browsing till you find something. Pull-apart tender meat and ultra-crisp skin: It's not the most gorgeous roast in the world, but you'd be hard pressed to find one more flavorful. •Fry for about 15 minutes, then let drain on a towel. She'll tell me they use deep fryers now (the old cast-iron skillet technique would be far too slow) and vegetable oil; she'll tell me the chicken is "constantly being marinated." You can contact the sales team for more info. This Will Go Down on Your Permanent Record, Sugar, Spice, and Everything Nice: Pumpkin Bread With a Brown Butter Glaze, A Double Dose of Marinade Gives Greek-Style Grilled Chicken Extra Flavor, Taste Test: The Best Fast Food Chicken Nuggets. ), So it's no surprise that Hattie B's, a bold newcomer to Nashville's growing hot chicken landscape, has been an enormous success since opening their first location in 2012. "Hot peppers from the garden, I'm sure," says Andre Prince, the restaurant's current owner, and great-granddaughter of that fabled philanderer whose infidelities birthed the now-iconic dish. Eat enough hot chicken and you're going to want—nay, need—more. Use the Help Forum for that. But I know how the Prince men are. I take my first bite, knowing that every encounter with hot chicken is a nudge closer into an enduring relationship. But all roads travel back to Prince's Hot Chicken, a hole-in-the-wall joint on Nashville's north side. 18 to 20 minutes later, the breast is cooked through and ready to exit the fryer. She's at work on a second novel and a collection of short stories. Welcome to hot chicken. "It's all done with love. He liked his punishment. They do. Some hot chicken cooks use a dry application, notes Lasater; Bolton's, another fabled name in Nashville hot chicken (and fish), is one example. It's a fierce, mouth-watering sight: Hattie B's has an especially rich, red hue, and their portions are not skimpy. Stir fry dried pepper and peppercorns briefly.

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