MomSkoop
Tennessee’s food scene offers some of the most mouthwatering and unique dishes in America. From fiery chicken that will make your taste buds tingle to sweet treats with over a century of history, the Volunteer State knows how to satisfy hungry visitors. Get ready to explore these eight Tennessee food treasures that showcase the state’s rich culinary heritage and Southern hospitality.
1. Nashville Hot Chicken: The Fiery Tennessee Original
Legend has it this spicy dish was born from revenge when a scorned girlfriend doused Thornton Prince’s chicken with cayenne pepper—only to find he loved the fiery result! Now a Nashville staple, this crispy fried chicken gets its signature kick from a cayenne pepper paste that’s slathered on after frying.
The traditional serving comes with white bread underneath to soak up the spicy oils and pickle chips on top to cool your burning tongue. Heat levels range from mild to ‘call the fire department’ hot, so newcomers should proceed with caution.
Most authentic spots offer a heat scale, letting brave souls customize their spice adventure.
2. Memphis-Style BBQ: Slow-Smoked Pork Perfection
Smoke billows from pits across Memphis as pork shoulders and ribs transform during 12+ hour smoking sessions. Unlike Kansas City or Texas styles, Memphis barbecue celebrates pork above all, with tender meat that practically falls off the bone.
The city’s barbecue comes in two celebrated varieties: ‘dry’ ribs dusted with a secret spice blend or ‘wet’ ribs basted with tangy tomato-based sauce. Local pitmasters guard their recipes like treasures, passing techniques through generations.
The ultimate Memphis barbecue experience includes pulled pork on a soft bun topped with crunchy coleslaw—a harmonious blend of smoky, sweet, tangy, and creamy textures.
3. Goo Goo Clusters: Nashville’s Sweet Innovation
Created in 1912 at Standard Candy Company, Goo Goo Clusters claim fame as America’s first combination candy bar. These circular delights feature a heavenly stack of caramel, marshmallow nougat, and roasted peanuts all embraced by a milk chocolate coating.
The peculiar name reportedly came when a streetcar conductor’s son was practicing his first words and uttered ‘goo goo’ – which candy makers thought perfect for their mouthwatering creation. Over a century later, Nashville’s original sweet treat remains a beloved icon.
Visit the Goo Goo Shop in downtown Nashville to watch candy-making demonstrations or sample specialty flavors like peanut butter or pecan.
4. MoonPies: Chattanooga’s Celestial Sandwich
Back in 1917, a Kentucky coal miner asked Chattanooga Bakery salesman Earl Mitchell for a snack ‘as big as the moon.’ The result? The iconic MoonPie—graham crackers sandwiching marshmallow filling, all dipped in chocolate.
These portable treats became lunchbox staples for working folks across the South. Paired with an RC Cola, they formed the famous ‘working man’s lunch’ that fueled generations of laborers. During the Great Depression, their affordability (just a nickel!) cemented their place in Southern culture.
Today, Chattanooga celebrates its sweet legacy with an annual New Year’s Eve MoonPie Drop, where a giant illuminated version descends at midnight instead of a traditional ball.
5. Country Ham with Red-Eye Gravy: Tennessee’s Breakfast Tradition
Salt-cured for months and often smoked with hickory, Tennessee country ham develops a rich, complex flavor that’s worlds apart from ordinary breakfast meat. When a thick slice hits a hot skillet, magic happens—especially when the pan drippings meet black coffee to create red-eye gravy.
This simple yet distinctive sauce gets its name from its appearance: a pool of amber liquid with floating fat droplets resembling bloodshot eyes. Some say Andrew Jackson first requested it when he wanted gravy as red as his hungover eyes!
Traditionally served alongside fluffy biscuits, grits, and fried eggs, this hearty breakfast sustained generations of farmers through long workdays in Tennessee’s rolling hills.
6. Fried Green Tomatoes: Southern Summer Staple
When summer gardens overflow with tomatoes, Tennesseans don’t wait for them to ripen. Firm, unripe green tomatoes become the star of this beloved dish—sliced thick, dredged in cornmeal, and fried to golden perfection in cast iron skillets that have seasoned many family meals.
The magic happens in the contrast: crispy, crunchy exterior giving way to a tangy, slightly firm interior. Though popularized by the 1991 movie, fried green tomatoes have graced Tennessee tables for generations, originally as a practical way to use unripened tomatoes before frost.
Modern Tennessee chefs elevate this humble dish with pimento cheese toppings, spicy remoulade, or goat cheese crumbles, though purists insist simple is best.
7. Tennessee Catfish: Riverside Delicacy
Along the banks of the Mississippi, Tennessee, and Cumberland Rivers, catfish fries are social events where communities gather to enjoy this regional treasure. Farm-raised Tennessee catfish fillets, coated in cornmeal with a hint of cayenne, transform into crispy-outside, flaky-inside perfection when they hit hot oil.
The essential accompaniments never vary: hushpuppies (fried cornmeal batter balls), tangy coleslaw, and sliced onions. Many riverside restaurants serve their catch on red-checked tablecloths with a squeeze of lemon and homemade tartar sauce.
The annual World’s Biggest Fish Fry in Paris, Tennessee, celebrates this culinary tradition by serving over five tons of catfish each April—a testament to the state’s love affair with this whiskered fish.
8. Cast Iron Cornbread: Tennessee’s Daily Bread
Walk into any Tennessee home kitchen and you’ll likely find a well-seasoned cast iron skillet—the essential tool for creating proper cornbread. Unlike its sweeter Northern cousin, authentic Tennessee cornbread contains no sugar, letting the natural corn flavor shine alongside its crispy, crackling crust.
The ritual remains unchanged across generations: heating the skillet until it’s smoking hot, pouring in a splash of bacon grease, then adding the simple batter of cornmeal, buttermilk, and eggs. This humble staple appears alongside everything from beans to barbecue.
Debates rage across the state about additions like jalapeños or cheese, but one thing remains sacred—never, ever use a baking dish instead of cast iron.