Photo courtesy of Squire Fox/August
The origins of Nashville’s now-famous hot chicken date back to the 1930s. As local legend goes, a scorned woman was seeking revenge on her womanizing significant other, Thornton Prince, so she doused his chicken with cayenne pepper, hoping it would be inedible. But it turned out Prince loved it and decided to open a restaurant: Prince’s Hot Chicken Shack. This family-run shop is still around today, now helmed by the original owner’s great-niece, André Prince Jeffries.
Here’s how it’s served:
- A quarter chicken breast, freshly fried.
- Two slices of white bread.
- Side of pickles.
- Choice of sauce: mild, medium, hot, and, for the truly brave, extra hot.
Tip: Don’t be a hero—go for mild or medium on your first time.
For more must-have culinary experiences like this one, read:
Learn to Cook Yucatecan Cuisine in Mérida
Where to Eat Curry in Glasgow
Where to Shop for Cookbooks
Three Paladares to Dine at in Havana
How to Eat Alberta Beef
Four Places to Eat Poke in Hawaii
How to Do Afternoon Tea in North London
[This story appears in the August 2016 issue of WestJet Magazine]
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