Red's Hot Chicken
Restaurant · Centennial
115 27th Ave N, Nashville, TN 37203
Highlights
Nashville hot chicken, crunch wraps, pimento mac & cheese
Nashville hot chicken, crunch wraps, pimento mac & cheese
"An under-the-radar option turning out crisp, juicy, perfectly seasoned hot chicken paired with standout sides that make it a fuller meal experience." - Stephanie Gravalese
"Nashville native Eric “Red” White’s Midtown restaurant specializes in hot but incredibly flavorful fried chicken sandwiches, catfish, and stellar sides like pimento mac and cheese and seasoned fries. Red’s 615 Kitchen begins with a 36-hour brine of buttermilk and hot sauce before breading the chicken, letting it rest for two hours, frying it up to order, and dousing it with a proper dose of a secret blend of Nashville hot seasoning and lard. Comeback sauce and slaw balance out the heat nicely in a sandwich, while a fun take on a Crunchwrap is stuffed with hot chicken, pickles, and pimento mac and cheese." - Kellie Walton
"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 photo credit: Casey Irwin 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. 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. photo credit: Casey Irwin 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." - Jackie Gutierrez-Jones
"Typically, we’d take exception to a hot chicken joint that doesn’t serve at least one platter of bone-in bird. But we’ll forgive Red’s, as it’s 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 some bonus points for being able to grab a beer next door from the oldest bar in Nashville, Springwater. " - jackie gutierrez jones 2
"Nashville native Eric “Red” White’s Midtown restaurant specializes in hot but still incredibly flavorful fried chicken sandwiches, catfish, and stellar sides like pimento mac and cheese and seasoned fries. Red’s 615 Kitchen begins with a 36-hour brine of buttermilk and hot sauce before breading the chicken, letting it rest for two hours, frying it up to order, and dousing it with a proper dose of a secret blend of Nashville hot seasoning and lard. Comeback sauce and slaw balance out the heat nicely in a sandwich, while a fun take on a Crunchwrap is stuffed with hot chicken, pickles, and pimento mac and cheese." - Eater Staff
