400
Degrees Hot Chicken
This
place may be brand new, but owner Aqui Simpson is a vet of this unique
incendiary treat. The Nashville native and Tennessee State University
grad says she loves it so much that she ate at Prince’s nearly every
day until a cousin got her cooking her own. Simpson’s top-secret recipe
engages varying amounts of cayenne and paprika, depending on the level
of heat requested. She offers 0° for regular fried chicken; 100° for
mild; 200° for medium; 400° for hot. Daily sides are crinkle-cut fries
(which get a dusting of paprika and a whisper of cayenne), baked beans
(so sweet they nearly qualify as candy), coleslaw and potato salad.
Simpson’s chicken is similar to Prince’s in flavor, though the crust is
a little thicker. The chief difference is that 400° is deep-fried, not
skillet-fried. The 200° version is feisty, with an elevated level of
heat that leaves no doubt you’re eating classic hot chicken; the 400°
was surprisingly manageable, offering a real kick on the tongue but
without the lingering, impossible-to-dissipate burn that the hottest
versions sometimes deliver. Still, unless living on the edge is your
style, the 200° has a better, more enjoyable flavor. Jumbo-sized
bone-in pork chops also serve as a fine vehicle for the 400° treatment.
Fat wings are four to an order and pack a punch. Though there are two
tables inside, most of the business is takeout. Calling ahead is
encouraged, as everything is cooked fresh to order. Article
from Nashville Scene.
About
Me
400
Degrees owner and Nashville native Aqui Simpson grew up eating at
Prince's Hot Chicken Shack. Now she has her own place, and serves a
crusty hot chicken. Sides include fantastic creamy coleslaw and very
sweet baked beans. Well worth a trip to this slightly seedy part of
town.
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Our Hours
Tuesday - Friday 11-7
Saturday Noon-5pm
We accept Cash Only.
