The Hot Chicken Project: Words and Recipes

“A lot of people say that there is no secret to Nashville chicken, that it’s just fried chicken doused with cayenne so hot it will burn and blister your mouth,” writes Australian chef Turner in this love letter to a uniquely American dish. He tours Nashville to disprove that idea, offering along the way 40 recipes that include Prince’s Hot Chicken, the book’s inspiration, as well as hot fried oysters, Gas Station Fried Chicken, and a hot crayfish roll—all of which are accessible, and differ mostly by the ingredients used in their rubs. Such classic Southern sides as fried green tomatoes, mac and cheese, pork and beans, pickled onion rings, and potato salad round out the offerings. As Turner tours the city’s hot chicken scene, he highlights the purveyors who’ve perfected the dish, culminating with his Hot Chicken Fried Chicken with Gravy, which is served at Turner’s restaurant in Portland, Australia. Enhancing the text and recipes are photographer Julian Kingma’s images of the roadside bars and restaurants Turner profiles (as well as some shuttered ones) along with casual images of customers shooting pool and hanging out, as well as one of the bust on Colonel Sanders’s grave. The only thing missing from this terrific study of a classic dish are the grease stains that will invariably appear on the pages once home cooks try their hand at Turner’s offerings. (Apr.)