FOR THE WING

I HAVE THIS love of fried chicken that borders on obsession. That moment when a perfectly fried bird has that crunch and is seasoned just right, the herbs and spices so perfectly balanced. It transports me – a moment of happiness in an otherwise maddening pursuit of perfecting my craft. I knew it as soon as I took that first bite of Nashville hot bird – I was a goner. I had to know how it was done, what made it so goddamn delicious.

Then there’s the feeling you get when you cook a piece just so, spending the time preparing everything just perfect, the spices tried and tested, each gram measured and freshly ground, the flour sifted and sifted again, making it as light as possible before folding through the spices, never rushing; that moment you drop a piece of chicken ready to fry into a bubbling and sizzling skillet.

It must be strange for those who know to see something so uniquely Nashville in the hands of strangers so far from home. I’m just trying to carry the flag and stay as true to the spirit as I can. Everything we do at The Hot Chicken Project comes from a place of absolute admiration for