By: Chef Maneet Chauhan
When visiting Nashville, experiencing hot chicken is a must. My first impression of the iconic Nashville hot chicken is a memory I will never forget as it was filled with both laughter and tears, and led me to create one of the go-to dishes at my own restaurant—Hot Chicken Pakoras.
My soon-to-be business partner and I were in Nashville scouting the cityscape and toying with the idea of opening a restaurant in this growing city. As you might imagine, our visit included indulging at different restaurants. In search of the ultimate hot chicken experience, we landed at Hattie B’s.
As we entered the restaurant, my business partner scoffed at the idea of hot chicken in the South. Being from India, he could handle hot and was sure Nashville hot wouldn’t even come close to rivaling the spices he tasted in India. Confidently, he ordered the “Shut the Cluck Up,” the hottest spice level on the menu. I ordered medium spice and boy was I happy with my decision. The juicy chicken was set before us and you could smell the spice. I dove right in—enjoying the perfectly crisp exterior and flavorful meat. It was heavenly—just the right amount of spice. As I reveled in the tasty Nashville classic, my partner was having a very different experience. Originally convinced this hot chicken couldn’t rival Indian spice, you could tell his confidence was beginning to waver. Sweating profusely and muttering curse words at the chicken, he took large gulps of water between bites, asking me how I was actually enjoying the experience.
To me, hot chicken is the perfect dish: simple and unfussy yet packed with incredible flavor. The balance of textures and flavors results in a flawless, juicy dish that keeps people coming back for more. Hattie B’s perfected hot chicken, which explains the long lines you constantly see outside of the restaurant. During my meal there, an idea sparked within me. I wanted to put my own twist on hot chicken.
When I opened Chauhan Ale & Masala House, I wanted the menu to offer homage to what was now my new home: Nashville. As a result, the menu is a beautiful blend of my Indian roots and affection for Southern cuisine—a combination of Indian fare with traditional Southern dishes. The Hot Chicken Pakoras are the outcome of that first experience trying hot chicken at Hattie B’s, and they are a perfect example of who we are. The dish allows me to embrace my new home without forgetting my Indian roots. It includes Indian-spiced, buttermilk-soaked chicken coated in a spiced chickpea batter, fried, finished with our hot signature spice blend, and served with a fermented ghost chili sauce. My ode to Nashville has become an iconic go-to dish at the restaurant, and I am proud of the legacy it carries and all it represents.
See Maneet’s recipe for Hot Chicken Pakoras here.
