Red's 615 Chicken - Review - Midtown - Nashville - The Infatuation
"There are a ton of hot chicken names you might recognize—Prince's, Bolton's, Hattie B's—but our top pick in the city right now comes from a West End spot that’s only gotten better with time. Red’s doesn’t do bone-in birds, but we’ll forgive them, as they’ve perfected the breading-to-meat ratio on the tenders and boneless thighs, resulting in a nice crispy exterior. Plus, the hot chicken crunchwrap deserves its own religious sect—this perfectly folded and seared tortilla is straight-up oozing with comeback sauce, pimento mac and cheese, and hunks of hot chicken. In terms of atmosphere, it’s pretty casual and accessible, thanks to its walk-up window near the Parthenon and the lack of lines you find at other places. Red’s also gets big bonus points for being able to grab a beer next door from the oldest bar in Nashville, Springwater. Food Rundown Nashville Chicken Tenders The chicken at Red’s is soaked in buttermilk for 36 hours before its fried, which means you get a juicy and crispy bird that’s packed with flavor. You’ve got your choice of mild, medium, hot, or Nashville fire. The hot is our recommendation—you can still taste the smokey and earthy seasoning while sporting that glistening glow that’s the hallmark of particularly fiery hot chicken feast. photo credit: Casey Irwin Hot Chicken Mac & Cheese Crunchwrap If you’re going to do a hot chicken sandwich, this is the way to go. Red’s makes sure you don’t lose a single ounce of the pimento mac and cheese and comeback sauce by wrapping the whole thing in a perfectly folded tortilla and giving it a nice crispy sear. The result: a bite that includes a little bit of everything all at once. photo credit: Casey Irwin Catfish Sandwich This is a solid fish sammie. Red’s douses a tender catfish filet with your choice of spice level—go for something on the milder side so it doesn’t overpower the fish—and tops it with onions, lettuce, tomato, pickle, hot sauce, and some tartar sauce for a bit of tang. Fries Not all fries are created equal. And the thick, crinckle-cut spuds at Red’s rise above all the average potatoes served around town. photo credit: Casey Irwin" - Jackie Gutierrez-Jones
