A State-by-State Guide to the Most Iconic Foods in America

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Tennessee: Hot Chicken

Tennessee’s most fiery contribution to American cuisine is Nashville hot chicken – crispy, fried chicken drenched in a spicy cayenne pepper paste that’s not for the faint of heart. This dish has been a staple in Nashville’s Black communities for generations, with legends tracing it back to the 1930s at a family-run joint called Prince’s Hot Chicken Shack. What was once a local secret has exploded into the national spotlight in recent years. The preparation of hot chicken starts like Southern fried chicken: pieces of chicken (usually bone-in) are marinated (often in buttermilk), then breaded and deep-fried. The twist comes right after frying – while the chicken is piping hot, it’s brushed or dunked in a fiery concoction of lard or oil spiked with heaps of cayenne pepper and other seasonings like garlic powder, paprika, and sugar. The result is a glistening, red piece of chicken that ranges from merely spicy to blazing hot, depending on how much cayenne is used. You’ll know true Nashville hot chicken by its traditional serving style: on top of a slice of white bread with pickle chips on toothpicks anchored into the chicken. The bread soaks up the extra spicy oil, and the pickles provide a tangy cooling crunch. As you bite in, you get that addictive combination of crunchy skin, juicy meat, and a slow-building heat that might have you breaking a sweat. In Tennessee, especially Nashville, hot chicken is more than a meal – it’s almost a dare and a badge of honor. Hot chicken festivals draw crowds, and nearly every menu in town offers a version. It’s the epitome of Tennessee’s bold food culture: hot, loud, and impossible to ignore.