400 Degrees
Chicken restaurant · Bordeaux ·
Nashville hot chicken plates, comfort fare, craft beers & cocktails
Nashville hot chicken plates, comfort fare, craft beers & cocktails
"Native Nashvillian and lifelong hot chicken fan Aqui Hines started 400 Degrees more than 15 years ago, gaining loyal fans via her food truck and Clarksville Pike restaurant (the airport has a location now, too). Hines’ hot chicken recipe calls for deep-fried rather than skillet-fried chicken, the chief distinction between 400 degrees and most other hot chicken-focused restaurants." - Kellie Walton
"Named among notable hot chicken spots, offering another distinct take on the city’s fiery fried-chicken tradition." - Missy Frederick
"400 Degrees started as an homage to Prince’s, but it didn’t take long for the chicken here to eclipse the original. For 10 years, the chef/owner of 400 Degrees has been perfecting the recipe, producing a dangerously searing crust that you can order in varying degrees—0, 100, 200, and the eponymous 400. But if you’re hellbent on going completely nuclear, there’s also an 800 option. While most hot chicken spots pan-fry their poultry, this restaurant deep fries their chicken, which results in a fantastically crunchy and juicy final product. The play here: the leg quarter with fries, no exceptions. The tender bone-in meat is the perfect foil to the signature spice coating, a mix of cayenne, paprika, allspice, garlic, cumin, and a few other things that bring a special brand of earthy heat to the table." - jackie gutierrez jones 2
"400 Degrees started as an homage to Prince’s, but it didn’t take long for the chicken here to eclipse the original. For 10 years, the chef/owner of 400 Degrees has been perfecting the recipe, producing a dangerously searing crust that you can order in varying degrees—0, 100, 200, and the eponymous 400. But if you’re hellbent on going completely nuclear, there’s also an 800 option. While most hot chicken spots pan-fry their poultry, this restaurant deep fries their chicken, which results in a fantastically crunchy and juicy final product. The play here: the leg quarter with fries, no exceptions. The tender bone-in meat is the perfect foil to the signature spice coating, a mix of cayenne, paprika, allspice, garlic, cumin, and a few other things that bring a special brand of earthy heat to the table." - Jackie Gutierrez-Jones
"I tried deeply fried chicken with heat levels that range from 0 to 400 degrees at this popular spot, which serves some of Nashville’s best hot chicken alongside homestyle sides, local craft beers, and cocktails." - Eater Staff
