Hattie B’s Hot Chicken From ‘Fried & True’


Maggie Mariolis Hatti B's Nashville TN Hot Chicken Sandwich Instagram

We’re starting this week of fried chicken off with a bang. This recipe for Hattie B’s Hot Chicken, from Lee Brian Schrager’s Fried & True: More than 50 Recipes for America’s Best Fried Chicken and Sides, packs the heat and is quite possibly my favorite recipe in the book. Burnished a deep, hell-fire red with a finishing coat of cayenne-amplified oil, the bird is emphatically crunchy with juicy and flavorful meat.

As Schrager tells it, hot chicken traces its incendiary roots to a enterprising philanderer in the 1930s, whose jealous girlfriend attempted to punish his tastebuds by sabotaging his fried chicken with the fiery juice of the peppers in her garden. Ironically, he liked it enough to open a chicken shack, Prince’s Hot Chicken, which still specializes in what is now Nashville’s trademark dish. Hattie B’s Hot Chicken is a relative newcomer on the scene, opening in 2012, but has quickly established itself as a contender for the crown. Owner Nick Bishop and chef John Lasater sell their chicken in five heat levels, the hottest being Shut the Cluck Up!!! (exclamation points theirs). If I had to rate this recipe’s heat, I would put it somewhere between their Hot and their Damn Hot. Powerful but not prohibitive.

Why I picked this recipe: I’d heard about this ‘hyper-regional’ specialty, but I’d never tasted it myself. When a dish has come to dominate and represent the culinary scene of a major US city, it must be worth a try!

What worked: The whole process resulted in well-flavored meat and the crispiest crust of the recipes I tested. It started with a simple 24-hour dry brine of salt and pepper. The chicken was then double dipped in a milk/egg/hot sauce mixture and a minimalist dredge of salt-seasoned flour. It fried at a moderate temperature of 325°, which let the breading get hard as glass while perfectly cooking the large pieces of chicken. And the spicy coating, for which you can use melted lard or a scoop of the hot cooking oil, is thick with cayenne kept just barely in check with a touch of brown sugar and other seasonings.

What didn’t: You can’t complain when your mouth is on fire (and there’s nothing to complain about).

Suggested tweaks: So utterly non-traditional, but I can’t help thinking you could make a mean taco with any leftovers.

As usual, we are giving away 5 copies of Fried & True this week.

Reprinted from Fried & True by Lee Schrager with Adeena Sussman. Copyright (c) 2014 by Lee Schrager. Published by Clarkson Potter/Publishers, a division of Random House, LLC.

Star Bagel Cafe – Nashville

Menu Board
Menu Items and Daily Specials
4504 Murphy Rd. Nashville, TN – 615-292-7993
Open 6 am to 6 pm Daily

from the owner

Star Bagel started as a small bakery in west nashville in 1995. We are the Oldest and only Locally owned and operated Bagel Cafe in Nashville. We have won several awards for our bagels. My focus was to make the best bagels and cream cheese spreads using the finest ingredients. Since those beginning days our store has developed into more of what people call a “bakery cafe” offering many creative salads, soups, and sandwiches on our own Bakery Breads.

Have you won any awards for your bagels? Yes,

We won a bagel TASTE test competition held by the JCC Jewish Community Center in 1995,The Tennessee Bagel Testers voted us best in 1996, in 2007,09,11 & 2013 we were listed as winners of Best Bagel in Nashville by The Best Restaurants in Nashville , and 2008-12 Best Bagel in Nashville Scene Readers Poll.

What Makes Star Bagel Cafe Better than everybody else? This question as several layers of answers, a) quality b) convenience c) employees

a) All of our products are made with only the finest ingredients I can find and prepared properly. Anybody can buy expensive ingredients but if you treat them poorly the results will show in the final product. From the Flour we use to Honey, Vegetables, Meats, Eggs, and Cheeses. This is how we make really great tasting and good for you food. One think I try to stress is prepare the food in a loving manner.

…update 3/2013. During the last year I have been especially more conscious about our ingredients. Our Chicken and Turkey are from thoes with not added hormones. And almost all of our dairy is bRST free. This is a hormone that is given to dairy cows to increase their production of milk. Currently our shredded cheddar is the only dairy Item that is not bRST free. and I am working on that… We use Local and Organic when possible. One thing I am particularly invested in is freeing our establishment of High Fructose Corn Syrup. Currently it is in a couple of our salad dressings, Coke products, and Chocolate Sauce that we make. My goal is to be completely free except Coke by May 2013. And of course our Breads and Bagels have NO preservatives.

I was speaking with a customer one day and she told me that since she switched to our bread she felt better. I hope each of you feel great after you eat our food. I truly believe that what we are doing at Star Bagel is not just trying to be a business that makes a profit. I want to serve nutritious and delicious food at a price people can afford.

What we are doing is important. And I do not take that lightly. So if you see someone running around the store with a tense look on his face even though things seem to be slow. That is probably either myself or Peter Burns the manager. We are very serious about making your visit the best it can be and that can be quite stressful.
Thanks for reading this. If you have any questions that need answering please don’t hesitate to email me.

b) one of my goals is to provide a great tasting product efficiently, usually even with a long line it only takes a few minutes to get your food. Our goal is for you to have your food in 2 -3 minutes for small items and 5-6 minutes for Deli Sandwiches. This is great for people in a hurry.

c) When I hire staff – there are several obvious things I look for but one of the most important is Sweetness. The person must have a sweet heart. Of course I look for experience and if I think they can do the job and will fit in with everyone else but being sweet is a big deal to me. It does not matter to me whether they are a male of female, either can have a sweet heart. I believe that sweet people make better food. In other words “THEY CARE”

A lot of people ask me why open a bagel shop? When I was in college, I was an avid runner, swimmer, & cyclist even competing and finishing an 1/2 ironman triathalon. While running I noticed a bagel shop on West End and stumbled on in. I used these bagels as fuel and have been addicted ever since.

All throughout my early childhood I had some type of business. My first was collecting aluminum cans for 25 cents a pound. With the money I save I started a Sports Cards Business. And about the time I graduated I was thinking what about opening a business instead of “getting a job”. Although the earlier businesses were helpful in starting Star Bagel, nothing really can compare to opening a business with a storefront. Well, anyway after about 18 months of temp jobs, research, and saving money, Star Bagel Company was born.

How did you come up with the name Star Bagel? There were a lot of potential names that we could use. Some of the more obvious would be to use regional names like New York or Brooklyn. One goal for a name was to come up with something that could be used (potentially nationwide) in a variety of locations and not get too caught up with a particular region of the country. Another criteria was to come up with a name that was recognizable and implied quality and could be used playfully in marketing. I feel that Star hit all of these goals plus it had not been trademarked.

We added the term Cafe and introduced our new Cafe Logo in 1997. This change was to show our customers and Nashville that we had revised our concept form a strict bagel shop to a more relaxed Cafe setting. This change has since morphed into our Bakery Cafe concept menu (2005) that has been widely praised by our customers.

How did you learn to make Bagels? Well, I did a lot of research calling as many people as i could. Included in my research was what I call the “bagel trip” – a trip starting in Nashville to Chicago then to New Jersey and New York. It was fun an I learned a lot. On the way I met a self professed New York Bagel King, who at one time was product development president of a large national bagel company. He showed me a lot. His way to make the best bagels and cream cheese spreads. Although most of the basics I was taught have not change, I have made a few of modifications to the recipe to make the bagels Better. Don’t ask me what I did, you will just get a smile.

Do you plan on opening more stores? Yes, but they man be licensed or franchised and not necessarily company owned. I am however always looking for a great Star Bagel Cafe – Bakery Cafe location.


What’s Cookin’ Sylvan Park

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Five Points Pizza Heads to Sylvan Park

Five Points Pizza Heads to Sylvan Park

Popular East Nashville pizza joint expands to Charlotte Avenue

The popular East Nashville restaurant Five Points Pizza is opening a second location — on one of Nashville’s fastest-changing roads.

The restaurant will lease 4,600 square feet within a building newly under construction at 4100 Charlotte Ave., which is being developed by Mt. Juliet-based Commercial Realty Services. The developer disclosed the new restaurant to the Nashville Business Journal on Tuesday.

The three-story building will be anchored by the headquarters of office technology supplier NovaCopy. The building will open in spring 2017; Ikon Construction started work on-site this month, across the street from a retail strip that Commercial Realty Services also developed, featuring Flip Burger.

This project, named Sylvan Station, accelerates the ongoing revitalization of Charlotte Avenue, which features smaller-scale construction like this and several major mixed-use developments. As seen on our Crane Watch map, those include the newly opened Hill Center Sylvan Heights development across the street and a planned overhaul of the cavernous L&L Restaurant Equipment Co. building — as well as the OneCity and Capitol View developments closer to downtown.

Other retail space remains available for lease, said Kayce Foote, spokeswoman at Commercial Realty Services.

Five Points Pizza opened in 2011 and has established itself as one of the best-known and most-frequented pizza joints in the city. (If it’s any indication of their popularity, Lyft says more of their patrons request rides to or from Five Points Pizza than any other restaurant in the city.) The restaurant is owned by David Tieman, Tara Ertichek and Tanner Jacobs.

The owners were not immediately available for comment. We hope to catch up with them soon; check back for more at NashvilleBusinessJournal.com.

Adam covers commercial real estate and manufacturing.

Sylvan Park’s Edley’s Bar-B-Que

Sylvan Park’s Edley’s Bar-B-Que
What’s Cookin’ Sylvan Park

Edley’s Bar-B-Que is a tribute to all things southern.  At Edley’s Bar-B-Que, we focus on our guests overall experience while showcasing a unique Nashville personality.  From the service to the food to the catering, we want to be the best we can be. When you walk through the door at Edley’s Bar-B-Que, you are welcomed like an old family friend and then we make every effort to make sure you are comfortable in our home. We strive to serve the best food we can make and prove ourselves one plate at a time. Edley’s Bar-B-Que is a Nashville institution, one that unites the Nashville tradition of meat and three with the best Bar-B-Que this side of the Mississippi. http://edleysbbq.com/

Edley’s Bar-B-Que smokes all meats fresh daily using local White Oak wood. Our meat is smoked low and slow.  We smoke only enough meat for the day, so it is a first come first serve kind of place.  The result is a flavor of meat that keeps people coming back for more.

Unlike other BBQ joints, we do not stop with just the smoked meats.  We prepare eight to ten Southern style side dishes made from scratch everyday with recipes derived from mothers, grandmothers, nannies and housekeepers.   These side dishes coupled with the fresh, smoked meats will quickly and easily make Edley’s Bar-B-Que the best Bar-B-Que in Nashville. Edley’s also offers barbeque catering to Nashville and the surrounding areas.

Edley Newman

Edley’s Bar-B-Que is named in honor of the late Edley Newman, grandfather of owner Will Newman. George Edley Newman, Jr. was born in 1907 in the small town of Viola, TN where he lived most of his life. He left a legacy of generosity, hard work, and southern hospitality that inspired his children and grandchildren. Edley’s Bar-B-Que is “A Tribute to All Things Southern” just as Edley Newman lived his life. He loved his family, friends, and his community and the owners strive to keep this alive through the restaurant. The Edley’s family believes Edley Newman can smell the barbecue and hear the laughter from above.


What’s Cookin’ Sylvan Park Nashville TN

New Restaurants Headed to Sylvan Heights

Published December 8, 2015 by NashvillePost.com
Read The Full Story 

H.G. Hill Realty Co. announced today it has signed leases with restaurants Double Dogs, The Sorting Table and Farm Burger for its mixed-use Hill Center Sylvan Heights development under construction within the 4000 block of Charlotte Avenue in West Nashville.

Financial terms of the leases were not disclosed in a release.

Of note, a Double Dogs operates from Hill Realty Co.’s Hill Center Acklen in Hillsboro Village.

The three tenants are expected to be operational by summer 2016.

“As I’ve stated before, the Charlotte corridor is Nashville’s last frontier,” Jimmy Granbery, Hill Realty CEO, said in the release. “Its rapid rebirth continues to unfold, making the area increasingly appealing for residents, retail and other business owners. We are pleased to bring Double Dogs, The Sorting Table and Farm Burger to the neighborhood.”

Double Dogs, a bar and restaurant concept with locations in Bowling Green, Kentucky, and Knoxville, will occupy a 4,500-square-foot space. Dan Davis, founder and owner of Rafferty’s, is the owner of the restaurant, which is known, in part, for its wall-to-wall televisions, 22-ounce beer mugs and dog friendly vibe.
Hill Center Sylvan Heights

The Sorting Table will be a new concept inspired by, according to the release, “quintessential old world bistros and neighborhood food halls.” Owned by Mattie Jackson, the restaurant will take a 3,900-square-foot space and offer a wine bar, kitchen, artisan market and specialty bottle shop.

Farm Burger, founded by an organic farmer and a rancher, offers burgers made from a “custom blend” of premium grass-fed beef; seasonal salads, sides and shakes; and local and small-production craft beers and wines.

The 3,050-square-foot space will be Farm Burger’s eighth location, with existing locations in Atlanta; Berkeley, California; Marin, California; and Asheville, N.C., and an upcoming location in Huntsville, Ala. opening in early 2016.