Earlier this year, I stopped by Nashville for a hot second to visit a hotel trade show (the Asian American Hotel Owners Association – long story).  The trip also had a great chicken-related benefit – the opportunity to eat at Hattie B’s Hot Chicken.

I jumped out of my Uber and saw a big line – a good sign.  Luckily, I had phoned in my order in advance.  Half bird to go, baby, with mac & cheese and some banana pudding!

The order wasn’t ready yet when I checked in, so I stood by the pass and watched the goodness go by (other people’s orders…alas).  Look at all that beautiful nonsense.

I got half of my order hot, and the other mild.  Definitely get the hot – not that the mild was at all bad, but the hot was so much better.  Hattie B’s does a good brine, so that the chicken is juicy and flavorful, and the spice is a great first hit paired with the crispy skin, right before that beautiful smooth music of brined chicken grease and dark meat comes through right after like that soft bass on a slow jam.  The heat is not overwhelming (I felt like it was mostly cayenne), and builds as you eat, so you get a little bit of that delirious nose-sweat by the time you’re done, but mostly it was an excellent partner and facilitator of flavor.

Definitely some of the top chicken in the land, right up there with Willie Mae’s.

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