Founded in May 2017, what started as a few folding tables and a fryer in a parking lot has now grown into a hot chicken chain with over 300 locations. 

The first hot chicken we tried was presented with an array of items, neatly positioned in a burger basket, lined with deli paper, and plastered with the Dave’s Hot Chicken logo. The main attraction was two humongous tenders that were coated with a red, spicy dry rub and placed on top of white bread. They also came accompanied with a side of fries, a small container of pickle chips, and a cup of Dave’s signature house sauce. For the price of the meal ($14.18), the quantity of food provided was decent. Presentation-wise, Dave’s Hot Chicken did an excellent job. 

The tender was hot to the touch, leaving our fingertips stained red with spice. Biting into the chicken tender, the first thing we noticed was the prominent crunch and crispiness of the batter. Initially, the spice didn’t have much effect; however, after a few seconds, we felt the burn on our tongues. With our tongues set ablaze, we noticed that there was no flavor to savor. Instead, the saltiness of the seasonings was overbearing and almost artificial. Although we loved the presentation, Dave’s was disappointing flavor-wise. If you’re looking to numb your mouth, this chicken establishment is the place for you.

Ratings: 

• Presentation: 7/10
• Spice: 9/10
• Flavor: 5.5/10
• Crispiness: 9.5/10 
• Overall: 7.5/10 

PDQ Chicken, standing for “People Dedicated to Quality,” was founded by Bob Basham (also the co-founder of Outback Steakhouse) in October 2011, with their first location being in Tampa, Florida.

Coming in at the most cost-effective price at $8.76, the meal included two medium-sized tenders, waffle fries, and a side of PDQ’s house sauce in a tissue-paper-lined fry basket. Compared to Dave’s, the tenders were smaller, and, while Dave’s included a side of pickles and bread, PDQ only offered a kid-sized drink cup for refreshments.

The tender was rich with flavor, every bite being something to look forward to. Savory and salty with a peppery aftertaste, PDQ stood out to us for their seasoning. The juiciness and crispiness of the chicken perfectly contrasted with one another, yet there was no spice to be found. Though the chicken was seasoned well, it lacked the heat that we were looking for, and we wouldn’t necessarily call it “hot” chicken. 

Ratings: 

• Presentation: 6/10
• Spice: 3/10
• Flavor: 8.5/10
• Crispiness: 8.5/10 
• Overall: 8/10

This establishment was founded by two business partners, Jim Disbrow and Scott Lowery, in 1982. The first location was near the Ohio State University campus in Columbus, Ohio. 

The “french fries” we received looked like rectangular cardboard strips, and the three tenders we ordered were dressed in Buffalo Wild Wings’ spiciest dry rub on the menu, Desert Heat, all situated on top of a plain brown tissue-paper-lined fry basket with a side of ketchup and ranch. For $15.50, we expected more than a meal that completely lacked personality. Safe to say we were disappointed, and our pockets had lost their appetite. 

As if it weren’t possible to be more disappointed than we already were, Buffalo Wild Wings proved us wrong. The tenders started out strong with an impactful spice at the beginning of the bite, just for it to disappear by the time you gulp it down, and leave you wondering where the supposed “Desert Heat” went. The seasoning was dull and underwhelming for its name, and its only saving grace was its crunch factor.  

Ratings: 

• Presentation: 3/10
• Spice: 6/10
• Flavor: 4.5/10
• Crispiness: 8.5/10 
• Overall: 6/10