Chix Hot Chicken – Awesome Nashville Fried Chicken for Everyone

Nestled humbly in Kampong Glam, Chix Hot Chicken is run by 2 friends, Taufik and Bob. When we visited them, we were unaware of the daily 1-hour break (4pm to 5pm) that the restaurant takes to prepare for the dinner crowd. Nonetheless, we were more than happy to find out that both co-owners were present when we returned at 5 to try their fried chicken.

Better known as the winner of the first season of Singapore Idol in 2004, Taufik Batisah co-owns Chix Hot Chicken alongside his good friend, Bober Ismail. Usually, we have to approach the owners to get some juicy details about their food, or fried chicken in this case, but we were pretty impressed that Taufik and Bob were actually going around asking how diners found the food. They explained that their current recipe is still in the experimental stage and that they wanted to perfect it! What better way to improve the recipe by getting first hand feedback from their customers right?

Made from 100% organic spices from US, Chix Hot Chicken’s dry rub is what makes their chicken so unique. From what I can gather, this is possibly the first dry rub fried chicken joint in Singapore, and the first fried chicken joint in Asia to feature authentic Nashville fried chicken. Plus points for them because they are Halal so everybody can enjoy a taste of Nashville right here!

When we reached at 5, we were told that everything was sold out except their wings, breasts and the 3 sides. We got a set of Wings that comprises 3 whole wings ($10.90), a Quarter set which features a Breast and wing ($9.90), and a slaw ($2.90). One of their biggest selling points is the fact that they make everything including their dry rub, slaw and even chili dip, in-house! Bob passionately mentioned that the chili dip is made with some apple so that it has an extra layer of fruitiness to balance out the sharp spice. Since they only fry the chicken upon order, we had to wait for about 15 minutes for our chicken to arrive.

You can choose from 3 levels of spice for your chicken — mild, extra and insane. I have a notoriously low threshold for spice, but I didn’t want to seem like a wimp so I opted for the extra level for the wings.

The extra level features a touch of ghost pepper which is a very very spicy pepper. To be honest, it didn’t look spicy, nor did it smell spicy, but we were so very wrong. The heat grows on you, so it didn’t seem really spicy after the first bite, so I returned for another. By the third bite, I was sweating profusely. The cold water here is free flow but I think water doesn’t help to extinguish the flames. The wings were armed with a good crunch, and the crisp skin broke apart to reveal juicy chicken flesh. My only gripe was that the wings were a little small. Otherwise, I think I would return just to try this again, but maybe at a lower spice level. I enjoyed the first 5 minutes but I couldn’t feel my lips after.

For those who cannot take any spice at all, you can opt for the original fried chicken which features buttermilk fried chicken rubbed with a mix of soul spice. We got the breast and wing in Original rub. The Original rub features homemade waffle crumbs for extra bite. I found the rub a little too salty for my liking and would stick to the Nashville rub which is what they are known for. The breast meat was larger but I found it a little on the dry side, and it was not as tasty as the wings.

The slaw ($2.90) came garnished with some spring onions and was drier than those that you can typically find in western stalls.

Whether you’re here to level up your spice tolerance or just to get a picture with Taufik, Chix Hot Chicken certainly is worth a visit.

MissTamChiak.com made an anonymous visit and paid its own meal at the stall featured here.

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