Hattie B’s Brings the Heat: Hot Chicken Spot Plans Spicy New Restaurant in Germantown

A popular hot chicken chain is expanding with fiery sandwiches, Southern sides, bold heat levels and frozen cocktails to cool it down.

Courtney McGinley News Writer
Photo: Official

Hattie B’s Hot Chicken plans to bring its signature spice to Germantown.

The Nashville-based fast-casual chain has submitted an application to build a new restaurant at 7694 Poplar Ave. in the Germantown Village Square shopping center.

Plans call for a 2,750-square-foot restaurant with a 450-square-foot outdoor patio. The site spans 0.4 acres and sits about 370 feet east of South Germantown Road, near First Horizon Bank.

The Germantown Planning Commission Sketch Plan Committee is currently reviewing the application.

What Now Memphis reached out to Hattie B’s for details on the opening timeline, but the company has not yet responded.

Father-and-son duo Nick Bishop Sr. and Nick Bishop Jr. launched the brand in 2012 after running Bishop’s Meat & 3, a cafeteria-style restaurant in Franklin, Tennessee. After adding hot chicken to the menu—with a range of spice levels—the dish quickly drew attention and inspired the launch of Hattie B’s.

The menu features hot chicken sandwiches and tenders, fried or grilled, with heat levels ranging from mild “Southern Style” to the fiery “Damn Hot” with habanero and “Shut the Cluck Up!” made with ghost peppers.

Guests can pair their chicken with sides like crinkle-cut fries, pimento mac and cheese, baked beans, bacon cheddar grits or Southern greens. The restaurant also offers frozen cocktails and tall drinks, including the Hot Chx Bloody, Painkiller and Shack Water.

Hattie B’s now operates more than a dozen restaurants across five states, with locations in Nashville, Birmingham, Atlanta, Dallas and Las Vegas. The company also plans to open new stores in Huntsville, Alabama and Chicago.

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Courtney McGinley is a Regional Reporter based in Pittsburgh, PA. A graduate of Penn State University's Donald P. Bellisario College of Communications, she has been working as a journalist since earning her degree. Before joining What Now Media Group, Courtney was a Live News Fellow at Newsweek, where she gained experience in writing, breaking news reporting, interviewing, and editing. She was also nominated for a Mid-Atlantic Emmy. Outside of work, Courtney enjoys cooking and exploring new restaurants, coffee shops, and cocktail bars.
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