Nashville hot chicken has cooled off

The famous fiery fowl has reached a milder level

Nashville’s famous red pepper sauce-drenched chicken used to be hot. But now it’s not.

I was introduced to the real deal about 20 years ago. The original Nashville Hot Chicken was developed by Prince’s Hot Chicken Shack nearly a century ago.

Purportedly, there’s a great story about how Nashville Hot came to be. Like the creation of the Caesar salad, Buffalo wings or chocolate chip cookies, there’s an alleged first time for the spicy concoction.

One late night, a scorned woman decided to take vengeance on her wandering lover by making a fiery batch of fried chicken designed to clear out his digestive system.

The irony is, he loved it.

The Nashville “hot” chicken served at Assembly Food Hall. (Photo by John Naughton.)

Years of experimentation led to a consistent product. A paste of hot peppers and spices created one of the hottest restaurant foods. Word spread to foodies across the country, and eventually the “Nashville Hot” label became a generic and oft-used term for fried chicken — sometimes with a heat level that many Taki-loving kids can handle.

Jim Duncan, a local food writer and world traveler, told me I should visit.

The location at the time provided quite an experience.

I planned for a daytime visit, since the neighborhood was said to be rough. I parked and found a small place with bars on the front door and windows. But the place was packed, as customers lined up to get chicken to go.

Two gentlemen resembling grandfathers sat in reclining chairs, watching a TV. In the middle of the restaurant.

I waited my turn and gave my order to a young man with a pencil and note pad.