Dave’s Hot Chicken got its start in a parking lot in East Hollywood, Calif., when two friends scrounged together $900 to set up a pop-up food stand. Their chicken was the result of months of experimentation to find the perfect balance of spices to create craveable hot chicken. Word spread and soon lines at the tiny stand were stretching around the block and restaurant reviewers were calling the brined and heavily spiced chicken “mind-blowing.
“He called to tell me he had visited this chicken stand -- in a parking lot, of all places -- and it was seriously the best chicken he had ever eaten and to get out there to try this stuff. I went, and he did not undersell it, it was that good,” Silea said. The tenders are sizable, and what the menu calls “sliders” is even larger than a chicken sandwich at most fast-casual dining establishments.
“It won’t kill you,” he said with a laugh, “but it is really hot, and we don’t want anyone to be taken by surprise with the level of heat it brings, which is the reason for the waiver,” Silea said. He promises the burn from The Reaper will stick with you for at least one hour after consuming it. Finding enough staffing was also a challenge for the start-up. Silea said the environment is more challenging than he has faced in his decades in the restaurant industry, but said he hopes his staff will realize they are valued. Silea said the way to do that is to “offer the kind of pay that will attract quality people and treat them well so they will want to stick around. I think we are – and will continue – to do that.
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