Prince's Hot Chicken
Chicken restaurant · Downtown
5055 Broadway, Nashville, TN 37203
Highlights
Original Nashville hot chicken originator, offering heat levels
Original Nashville hot chicken originator, offering heat levels
"There’s no list of iconic Nashville dishes without the inclusion of hot chicken, a singular food that has blossomed into a stanchion of the food scene. According to legend, the pepper-spiked fried chicken was created as an act of revenge by Thornton Prince’s girlfriend, who wanted to scorch his tongue after he came home from a late night out on the town. But instead, a star was born: Prince perfected the fiery dish and cemented his place in Nashville history. The restaurant and its newer locations are still run by Prince’s descendants, offering an experience that can be delightfully spicy to downright punishing, depending on your chosen heat level. Regardless, all fried chicken is served on a slice of plain white bread with pickles to tame the flames." - Ellen Fort
"No trip to Nashville is complete without some hot chicken: Get your fix at Prince’s." - Travel + Leisure Editors
"Rumor has it that Prince’s was the first hot chicken purveyor on the scene, the product of a spicy revenge dish cooked up by a spurned lover. That itself makes it worth a visit, but the chicken here is also freakishly hot, simple, and always juicy. The meat comes in a crispy crust dusted with a blend of spices, and can be served plain or ramped up to your chosen heat level. So show up, stand in line, and get ready to sweat. Just make sure to order some sweet tea and a side of creamy mac and cheese to console your blistered palate. The original location is out on Nolensville Pike, but their outpost at the on Broadway has a shorter line and is more convenient if you’re just in town visiting." - Jackie Gutierrez-Jones
"The original source for hot chicken, offering heat levels from mild to xxx-hot." - Delia Jo
"Credited to Thornton Prince III in the 1930s as the original cayenne‑laced fried chicken, this place represents the dish’s roots in Nashville’s Black communities; the story highlights how the specialty stayed local for decades before becoming widely commodified, and recent attempts to export the brand have faltered—illustrating tensions between origin, ownership, and the many imitators that followed." - Daniel Maurer
