8 Tennessee Foods That Keep Drawing Tourists Back

Tennessee’s kitchen boasts a treasure trove of flavors that tell stories of history, culture, and Southern hospitality. From fiery chicken that makes taste buds dance to sweet desserts that comfort the soul, these iconic dishes have become more than just meals – they’re edible souvenirs that travelers can’t stop craving. Whether you’re exploring vibrant Nashville or the smoky mountains, these 8 Tennessee foods will have you planning your return trip before you’ve even left the table.

1. Crispy Fried Catfish

Friday night fish fries remain sacred traditions throughout Tennessee, where catfish pulled from local rivers transform into golden-crusted delicacies. The fish’s journey from water to table celebrates regional fishing heritage that dates back generations, particularly along the Mississippi and Tennessee Rivers.

Preparation follows strict protocols: fillets soaked in buttermilk or mustard to remove any muddy flavor, then dredged in cornmeal mixed with salt, pepper, and sometimes a touch of cayenne. Never breadcrumbs – that’s a cardinal sin in Southern fish cookery! The catfish sizzles in hot oil until forming a crunchy exterior while maintaining flaky, tender flesh inside.

Proper accompaniments matter just as much as the fish itself. Golden hushpuppies (cornmeal fritters) traditionally use the same oil, while tangy coleslaw, green tomato relish, and hand-cut fries round out the plate. A squeeze of lemon and dash of hot sauce complete this Tennessee classic.

2. Nashville Hot Chicken

Legend has it this fiery dish was born from revenge when a scorned girlfriend doused Thornton Prince’s chicken with extra cayenne after he stayed out too late. Instead of punishment, he loved it so much he opened a restaurant! The chicken gets its signature kick from a paste of cayenne pepper, lard, and spices generously rubbed onto fried chicken.

Locals judge a proper hot chicken by its crimson glow and the inevitable sweat it produces. Traditionally served atop white bread with pickle chips, this combination helps tame the heat while soaking up the spiced oils. The contrast between crispy exterior and juicy meat creates an addictive texture that’s worth the burn.

Most visitors start with medium heat and work their way up, though even ‘mild’ packs a punch that’ll wake up your taste buds!

3. Memphis Dry Rub Ribs

Smoke billows from pit houses across Memphis, where pork ribs transform into something magical through patient cooking and a signature spice blend. Unlike sauce-slathered versions found elsewhere, Memphis ribs proudly wear their seasoning bare – a complex mixture of paprika, garlic, onion powder, and secret ingredients massaged deeply into the meat before slow-smoking.

The magic happens during hours of indirect heat over hickory wood, creating a pink smoke ring just beneath the surface. Each bite delivers a perfect harmony: the crunch of spice-crusted exterior giving way to tender meat that barely clings to the bone. No sticky fingers here – just pure, unadulterated flavor.

Devotees claim the dry rub method lets the quality of the pork shine through, creating a more sophisticated barbecue experience that’s uniquely Tennessean.

4. Meat-and-Three

Walk into any proper Tennessee diner around lunchtime and you’ll hear the familiar order: “I’ll have the meat-and-three.” This humble yet hearty plate represents the backbone of Southern dining – one hearty protein accompanied by three vegetable sides, though “vegetable” gets a loose interpretation here. Expect classics like fried chicken or country ham paired with mac and cheese, collard greens, cornbread, and sweet potato casserole.

The beauty lies in its customization. Meat options might feature meatloaf, country-fried steak, or catfish depending on the day. Meanwhile, the sides rotate seasonally, reflecting what’s fresh and available locally.

Served on compartmentalized plates with a tall glass of sweet tea, this balanced meal emerged from farm traditions where families ate what they grew. Today, it remains Tennessee’s answer to the business lunch – filling, affordable, and deeply satisfying.

5. Biscuits and Gravy

Morning sunshine streams through diner windows, illuminating plates of golden biscuits drowning in peppery gravy – Tennessee’s breakfast of champions. Fluffy on the inside with buttery layers that pull apart like clouds, proper biscuits require a delicate touch and cold butter cut into flour until pea-sized crumbles form.

The gravy tells its own story – a roux of pork sausage drippings, flour, milk, and black pepper simmered until thick enough to coat the back of a spoon. Some kitchens add crumbled sausage throughout, while purists strain for a smoother texture. Regional variations might include a pinch of cayenne or sage.

Originally created as a filling breakfast for Appalachian coal miners and farmers needing sustenance for hard labor, this humble dish crossed class lines to become beloved by all. Even fancy restaurants now offer elevated versions with artisanal sausage or truffle butter.

6. Barbecue Spaghetti

Only in Memphis would someone dare marry Italian pasta with Southern barbecue, creating a fusion dish that sounds bizarre until that first unforgettable forkful. Credit goes to Brady Vincent, who in the 1980s started tossing leftover pulled pork with spaghetti at his restaurant, creating an unexpected masterpiece.

The dish features al dente pasta tossed with tender shreds of smoky pulled pork shoulder, all coated in a unique sauce that’s neither traditional marinara nor typical barbecue. Instead, it’s a tangy, slightly sweet tomato-based sauce with hints of smoke, vinegar and spices that bridges both culinary worlds.

Topped with a sprinkle of cheese and served piping hot, this carb-loaded comfort food represents Memphis’ willingness to experiment while honoring barbecue traditions. Locals debate which restaurant serves the best version, with each claiming secret ingredients that make theirs superior.

7. Goo Goo Clusters

America’s first combination candy bar wasn’t born in a fancy food lab but right in Nashville’s Standard Candy Company back in 1912. The brainchild of Howell Campbell Sr., these circular treats feature a happy accident of marshmallow nougat, caramel, and roasted peanuts all enrobed in milk chocolate.

The unusual name supposedly came when a streetcar conductor’s son, just learning to talk, requested the treat with his first words: “Goo Goo!” Others claim it refers to the sound babies make, suggesting the candy is so good, people ask for it from birth. The treats gained fame through sponsorship of the Grand Ole Opry radio show, becoming synonymous with Nashville’s sweetest traditions.

Modern variations include Supreme (pecans instead of peanuts), Peanut Butter, and seasonal limited editions. The downtown Nashville Goo Goo Shop offers freshly made premium versions that put mass-produced ones to shame.

8. Banana Pudding

Grandmothers throughout Tennessee guard their banana pudding recipes like precious heirlooms, each claiming the perfect ratio of vanilla wafers to pudding to bananas. This unpretentious dessert appears at every family gathering, church potluck, and barbecue joint across the state, served in everything from fancy trifle dishes to paper cups.

The classic version layers vanilla custard, sliced bananas, and Nilla wafers that soften into cake-like texture as they absorb the pudding. A crown of fluffy meringue traditionally tops the dessert, though modern shortcuts often substitute whipped cream. The magic happens during overnight refrigeration when flavors meld together.

Food historians trace its popularity to the early 1900s when bananas became widely available in Southern states through improved railway shipping. Today, restaurants compete for bragging rights, with some offering torch-browned meringue peaks or bourbon-infused variations that elevate this humble classic.