87 TASTE OF THE SOUTH | OCTOBER 2019
Chef ’sSouth
Hot Chicken Pakoras
MAKES 6 TO 8 SERVINGS
Recipe courtesy of Maneet ChauhuanCHICKEN
2 pounds boneless skinless chicken
breasts, cut into 2-inch pieces
1 quart whole buttermilk
2 tablespoons garlic ginger paste
2 teaspoons salt
1 teaspoon hing (asafetida
powder, optional)
1 teaspoon ground black pepper
1 teaspoon ground red pepper
1 teaspoon chili powder
½ teaspoon paprikaVegetable oil, for fryingBATTER
1 cup chickpea flour
2 cups all-purpose flour, divided
1 tablespoon red chili powder
1 teaspoon hing (asafetida
powder, optional)
1 tablespoon salt
1¾ cups plus 2 tablespoons cold
soda water
1 tablespoon garlic ginger pasteSpiced Salt (recipe follows)
Habanero Hot Sauce (recipe follows)- For chicken: In a large bowl,
combine chicken, buttermilk, garlic
ginger paste, salt, hing, black pepper,
red pepper, chili powder, and paprika.
Cover and refrigerate overnight. - Drain chicken, discarding
marinade. Let chicken stand at room
temperature for 30 minutes.
WHEN VISITING NASHVILLE, EXPERIENCING
HOT CHICKEN IS A MUST. My first impression
of the iconic Nashville hot chicken is a
memory I will never forget as it was filled
with both laughter and tears, and led me
to create one of the go-to dishes at my own
restaurant—Hot Chicken Pakoras.
My soon-to-be business partner and I
were in Nashville scouting the cityscape and
toying with the idea of opening a restaurant
in this growing city. As you might imagine,
our visit included indulging at different
restaurants. In search of the ultimate hot
chicken experience, we landed at Hattie B’s.
As we entered the restaurant, my
business partner scoffed at the idea of hot
chicken in the South. Being from India, he
could handle hot and was sure Nashville
hot wouldn’t even come close to rivaling
the spices he tasted in India. Confidently,
he ordered the “Shut the Cluck Up,” the
hottest spice level on the menu. I ordered
medium spice and boy was I happy with my
decision. The juicy chicken was set before
us and you could smell the spice. I dove right
in—enjoying the perfectly crisp exteriorand flavorful meat. It was heavenly—just
the right amount of spice. As I reveled in
the tasty Nashville classic, my partner
was having a very different experience.
Originally convinced this hot chicken
couldn’t rival Indian spice, you could tell
his confidence was beginning to waver.
Sweating profusely and muttering curse
words at the chicken, he took large gulps of
water between bites, asking me how I was
actually enjoying the experience.
To me, hot chicken is the perfect
dish: simple and unfussy yet packed with
incredible flavor. The balance of textures
and flavors results in a flawless, juicy dish
that keeps people coming back for more.
Hattie B’s perfected hot chicken, which
explains the long lines you constantly see
outside of the restaurant. During my meal
there, an idea sparked within me. I wanted
to put my own twist on hot chicken.
When I opened Chauhan Ale & Masala
House, I wanted the menu to offer homage
to what was now my new home: Nashville.
As a result, the menu is a beautiful blend of
my Indian roots and affection for Southern
cuisine—a combination of Indian fare
with traditional Southern dishes. The Hot
Chicken Pakoras are the outcome of that
first experience trying hot chicken at Hattie
B’s, and they are a perfect example of who we
are. The dish allows me to embrace my new
home without forgetting my Indian roots. It
includes Indian-spiced, buttermilk-soaked
chicken coated in a spiced chickpea batter,
fried, finished with our hot signature spice
blend, and served with a fermented ghost
chili sauce. My ode to Nashville has become
an iconic go-to dish at the restaurant, and
I am proud of the legacy it carries and all it
represents.Hot Chicken, Indian Style
BYMANEETCHAUHANAward-winning chef Maneet Chauhan shares how she seamlessly
blends her Indian heritage and new Southern hometown in one fiery foodPHOTOGRAPHY BY JIM BATHIE | FOOD STYLING BY ELIZABETH STRINGER