Lee Brian Schrager’s Fried Chicken Road Trip: Nashville

Continuing his fried chicken road trip around the Southeast, Schrager stops in Nashville
Schrager stops by Hattie B’s Hot Chicken while scoping out Nashville's best fried chicken.

Beginning in New Orleans, and then heading up through Atlanta, we’ve been following famed food and wine event planner Lee Brian Schrager’s fried chicken road trip throughout the Southeast. Schrager is visiting his favorite joints to help kick off the announcement of his new cookbook, Chicken Delight, which will be released in October 2014.

The third and final stop on his journey is the South’s "music city:" Nashville. Check out the following interviews to learn what the Schrager and chefs have to say about their fried chicken.

Arnold’s
Why Schrager chose it: We were intrigued by the multi-generational story and the rumors of incredible home-style country food at this Nashville "meat and three."

Conversation between Schrager and Khalil Arnold:

Lee Schrager: What’s your secret to making sure that the skin sticks? 
Khalil Arnold: Brining the chicken. And making sure that the brine is kept cold.

LS: How do you keep the skin crispy? 
KA: The double-dipping. After you dip the chicken in egg and flour, you let it sweat and absorb the flour for about 10 minutes in the fridge, and then you dip it in the flour again.

LS: What do you believe to be special about your fried chicken? 
KA: It’s full of flavor. I make it here just like I would make it for myself at home.

Hattie B’s Hot Chicken
Why Schrager chose it: This is the place where Nashville’s hot chicken tradition gets a young, fresh, and modern update.

Conversation between Schrager, owner Nick Bishop Jr., and executive chef John Lasater:

LS: What’s your secret to making sure that the skin sticks? 
John Lasater: When you drop the chicken in the oil, don’t move it until the chicken is sealed in the crust.

LS: How do you keep the skin crispy?
JL: The temperature of the oil.

LS: What do you believe to be special about your fried chicken? 
Nick Bishop Jr.: It’s HOT!

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