Wing Country

a person · TNAndré Prince Jeffries

also: Andre Prince Jeffries · Miss André

Took over her great-uncle Thornton Prince's café in 1980, dropped the BBQ out of its name, and has run Prince's Hot Chicken Shack since. Her account of the dish is the account most writers work from, and she gives it without claiming to have settled it.

The story Cited · wp-prince-s-hot-chicken-shack

Maude Prince, widow of Thornton's brother Will, decided in 1980 that the business should go to Thornton's great-niece. André renamed it by subtraction, taking the BBQ out of Prince's BBQ Chicken Shack.

Joe York recorded her for the Southern Foodways Alliance on 7 July 2006. "It's a 24-hour chicken," she told him, and the chicken is not dropped into the skillet until it is ordered. On who orders it hottest: "More women eat it hot than men, and I don't know why that is but they do." On not advertising, in 2006, she counted eighteen years of not doing it.

She declines to close the origin question herself. Speaking to The Bitter Southerner she said: "Of course, a few folks say that before there was Prince's BBQ Chicken Shack, there was a place called Bo's." She quotes her mother twice in that piece — "if you know people are gonna talk, give them something to talk about" and "if you have what people want, they will make their way to your door" — which is closer to a business philosophy than a founding myth.

Under her the café moved to Ewing Drive in East Nashville. In December 2018 a Ford Explorer crashed into the strip mall housing it and set the building alight. The restaurant itself was undamaged and she expected two weeks; damage to the building and the landlord's delays over repairs ran to seven months, and she announced the closure permanent. That location had been open since 1989.

The James Beard Foundation named Prince's an America's Classic in 2013. Bill Purcell, mayor of Nashville, called his table there his second office.

How it is done Cited · wp-hot-chicken

Mild, medium and hot on the board, with hotter grades past that; cayenne paste goes on the chicken after the fry, spooned and pressed in by hand in a glove. Served on white bread with pickle chips.

Today Cited · web-princes-hot-chicken-about

Prince's operates out of Assembly Food Hall in Nashville, with further locations the company lists including South Nashville, the airport and Tanger Outlets. Sources read on 16 September 2026 record her as the owner; nothing later was checked.

The particulars

rolecook, family, founder
stateTN
stylesNashville hot wings
regionNashville, The American South
confidencemedium · needs verification · updated 2026-09-16

Who it runs with

placesPrince's Hot Chicken ShackHers since 1980, and renamed by her the day she took it.and of this page it says: Took it in 1980, when Maude — the widow of Thornton's brother Will — decided it should be hers, and dropped the BBQ from the name.peopleThornton PrinceHer great-uncle, whose story she tells and declines to certify.and of this page it says: His great-niece, who took the business in 1980 and dropped the BBQ out of its name.stylesNashville hot wingsThe style her counter is the reference point for, wings included.and of this page it says: Took the shop over in 1980, dropped the BBQ from its name, and kept the recipe unpublished.saucesNashville hot pasteThe paste that goes on after the fryer, spooned and pressed by hand.and of this page it says: Has run the shop since 1980 and tells the origin.disheswhite bread and picklesThe plate as her family serves it, and the tell that it is Nashville.and of this page it says: Runs the shack the style is traced to, and tells its origin as an act of revenge.organizationsSouthern Foodways AllianceRecorded her in 2006, which is why her own words on the dish exist on the record.and of this page it says: Sat for its interview, and named the shack a late-night place in her own words.placesHattie B's Hot ChickenCame along in 2012 selling the style she had been selling for thirty years.placesBolton's Spicy Chicken & FishThe other Nashville counter people name in the same breath as hers.

Who talks about it

people · on this pageAdrian MillerOne of the cooks the food-history field he works in has spent twenty years recording.

Where we got it

Where it came from: Cited a source we name · Harvested pulled from an open dataset · Tradition what the tradition says, hedged · Inference this project's reasoning · Field somebody stood there. This record as JSON.

Pass it on