There’s a spicy new addition to the Upper East Side. Billie’s Hot Chicken–a “concept inspired by the bold flavors of Nashville hot chicken” but “reimagined with a delightful twist”–is now open at 1167 Second Avenue (between 61st and 62nd streets). East Side Feed went in for a first look and a taste of their signature chicken.
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The space is small but striking, with a flaming, red neon sign out front and some decidedly hot-chicken art inside. There’s only one table and a long bar with bright red stools beneath a large menu. Orders are placed at the register in the back, where customers can see into the kitchen as their food is prepared.
Chef and owner Khaled told us how he came to bring this Southern favorite to New York City. Khaled has worked in hotel management in Manhattan for many years, as a chef and in hospitality as head of food and beverage services. When he traveled to Nashville to help open the Grand Hyatt there, he had his first taste of Nashville Hot Chicken and loved it.
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According to Southern Living magazine, Nashville Hot Chicken is the city’s signature dish comprised of “fried chicken that is glazed in a cayenne-infused butter sauce” after it’s been “brined in a hot buttermilk marinade and coated in a pepper-spiced flour mixture.” Billie’s joins Dave’s Hot Chicken on the Upper East Side hot chicken scene.
Khaled says that at Billie’s they use Freebird chicken and special fryers to get the crispy outside, tender inside texture that hot chicken is known for. They also allow customers to choose their heat level according to a scale on the menu that ranges from ‘no heat’ to ‘flamin.’
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The menu includes several sandwiches—boneless fried chicken served on a bun with pickles and other toppings—priced from $11 to $12 each. Billie’s also offers bone-in or bone-out fried chicken breasts, tenders and thighs, served with white bread and two sides of your choice for $11-$13.50. Family meals come in a variety of sizes, up to two whole birds, and include two or three quarts of sides of your choice. The sides you can choose from are fries, pimento mac & cheese, baked beans, cole slaw and corn on the cob (all priced at $3.50 on their own).
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Khaled says the sandwiches are the must-haves. The classic is topped with cole slaw, pickles, mayonnaise and hot honey. The medium spice level is noticeable, but not overwhelming. The breading is crisp and crunchy and the generous portion of chicken inside is moist and tender. The creamy and cool coleslaw is a perfect topper.
The classic
Khaled’s favorite is the Big Ol’ Bite, which comes with a papaya salad, tomato, jalapeno, cilantro, chili crisps and a kickin’ ranch sauce. This one packs a spicy punch and pairs well with the sweetness of the papaya salad.
The Big Ol’ Bite
It might be hard to add sides to such hefty sandwiches, but the fries are hot, salty and crispy; the baked beans just sweet enough; and the pimento mac & cheese is somehow lighter and more flavorful than you would expect.
Billie’s Hot Chicken is still in its soft-opening phase as they get into the swing of things. Khaled is currently working his full-time job in hotel management and plans to run the restaurant as a family business. East Side Feed got to meet his daughter at the register, and he says his son is often back in the kitchen. You can keep up with them on Instagram or at billiesnyc.com.
How do the prices compare with Dave’s, and how is Dave’s business doing?