Those places and even Bojangles tend to have spices in the batter that might give a slight red/pink color to the skin.
If you get the HOT Nashville Chicken, and I mean the hottest one hot they serve, it will be dripping red, almost smothered in red hot sauce and cayenne powder. I’ve been to Prince’s, Hattie B’s and Bolton’s. Bolton’s was crazy spicy and left the stomach in a state of fury for a few days.
Marinate chicken pieces in equal parts butter milk and a Louisiana hot sauce (cayenne based) overnight to get a really tender and juicy fried chicken.
Don't make the mistake of thinking pouring a standard hot sauce on fried chicken == nashville hot chicken, though. This is what a lot of restaurants that don't specialize in hot chicken have done to jump on the craze, and it's not at all the same. Those sauces will have a lot of vinegar which affects both the flavor and texture negatively. Nashville hot chicken traditionally is coated in a mixture of lard (or oil) and cayenne.
I had more in my last paragraph but removed it so I wouldn’t confuse anyone. I’ll just give the marinade I like the most, that one and the one where you just use pickle juice overnight.
Thanks, was mostly just curious as I like Church's and Popeye's hot and sometimes think I wouldn't mind more kick... it's definitely not wet though, which is what I gather from this. Will keep it in mind next time I'm out in the South-East.
edit: I'm not sure how wide it can/will spread since I know too many people who cringe at what I would call "medium" hot.
If you get the HOT Nashville Chicken, and I mean the hottest one hot they serve, it will be dripping red, almost smothered in red hot sauce and cayenne powder. I’ve been to Prince’s, Hattie B’s and Bolton’s. Bolton’s was crazy spicy and left the stomach in a state of fury for a few days.
Marinate chicken pieces in equal parts butter milk and a Louisiana hot sauce (cayenne based) overnight to get a really tender and juicy fried chicken.