The spices start to gather on my fingers for some satisfying finger-licking once the chicken is gone. If you're smart you'll scrape the spices off of your tongue with a hit of one of their thick ice cream milkshakes, a must if you go to the higher end of the spectrum. The heat is not excessively painful, but you can feel it start on the back of your throat. The medium chicken makes a huge jump from mild. It turns out that tasting three tenders that have yet to tackle my taste buds with any excessive force was just a diversion. It's hard to make an impressive mild anything, but the deep attention to spice even on the lower levels makes it something special. The spiciness has started but is still comfortable and manageable even for people who think Tabasco is the highest level of heat humankind has created. Owner David Futrell says that every spice level of chicken is made with varying levels of Carolina Reaper pepper to enhance the flavor. The spice is there but it's not screaming for your attention like a spoiled child. The spiciness hasn't even really started at this point. The lite mild level offers an interesting, extra layer of savory on top of the salty brine that's been soaked into the chicken. Even the blandest palette could tell that much time and care have been used to make it.ĭave's lowest level of available heat doesn't start with "mild." It's an OCD pet peeve I've had with restaurants that do this because mild is technically the middle of the road, and food is capable of achieving a heat level between mild and meh.
#Daves hot chicken indio skin#
The skin is crispy and the meat is juicy. Fortunately, that's not the case with Dave's.
If the chicken doesn't taste right on its own, no amount of herbs and spices can save it. No review of a chicken joint is complete without a control test. Chicken is available in tender and slider form and each piece is seasoned in one of seven levels of spiciness from "no spice" to "reaper," referring to the infamous, record-breaking Carolina Reaper pepper.Īddison's newest chicken joint gave us an early taste of its seven different heat levels, which turned out to be a good thing since the opening day lines reached Disneyland queue lengths.Ĭourtesy of Dave's Hot Chicken 1. The spice is cooked into the skin and breast instead of just slathered on a piece of bland chicken.ĭave's lets you order your preferred level of spiciness by giving you more than just two choices of hot or not, something we seem to have forgotten was available to us while Popeye's and Chick-fil-A feuded for our affection. Every piece of boneless chicken is brined for hours, long before it ever sees a fryer. The chicken chain's menu looks pretty simple but the variety comes from its preparation. The drive-thru chicken wars have another serious con-tender (pardon the pun, laughter distracts me from the pain).ĭave's Hot Chicken, the Los Angeles fast-food franchise that specializes in Nashville hot chicken, opened its first Texas drive-thru location in Addison off Preston Road, attracting a curious crowd long before it officially opened to the public.
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