The Originators Behind The Nashville Chicken Craze Have Opened Up Shop In Baldwin Hills - Secret Los Angeles
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Food & Bars

The Originators Behind The Nashville Chicken Craze Have Opened Up Shop In Baldwin Hills

By Malia Wooten December 17, 2019

If you’ve been apart of LA’s hot chicken craze, you can thank Hotville Chicken…

You’ve probably had a taste of this spicy chicken from the south during one of their successful pop-up events this past year – but if you haven’t, you’re in luck. Hotville Chicken has officially debuted a permanent shop in Baldwin Hills this week, and though we can’t promise there won’t be lines that wrap around the block, we can assure you that the spice levels will be #lit.

Owner Kim Prince is the niece of James Thornton Price, the OG creator of Nashville’s famed Hot Chicken Shack; the Hotville Chicken recipe has been passed down through the Prince family since it’s origin back in 1945. Hotville’s fiery hot chicken is cooked with an array of spices and is usually served with white bread and pickles to help with the heat. In the past 85 years, hot chicken has been a fan favorite across the nation, more recently becoming a major hit throughout the city of L.A.

Instagram / @lafoodieguy

The decision to raise the heat in the surrounding community of Baldwin Hills Crenshaw Plaza is to “dig in deep and be a value-add” to the neighborhood, says Prince in a press release. The restaurant will be run by Prince with the help of her mentor Greg Dulan, the owner of L.A.’s legendary Dulan’s Soul Food.

Guests can expect Hotville Chicken’s menu to reflect the classic tastes of it’s Nashville roots, with a variety of vegans options… you’ve gotta love a place that is willing to cater to our L.A. dietary preferences! The restaurant will also serve fried fish, baked beans, and dessert like a tasty lemon sour cream cake.

Location: 4070 Marlton Ave, Los Angeles, CA 90008. See it on Google maps.
Hours: Tuesday through Thursday from 11a to 9p and Fridays and Saturdays from 11a to 10p

Featured photo: @awe_sum_


Also published on Medium.