Chicken Challenge 3 – Bring the heat [restaurant review]
A server at Blazin Hens delivers a mild quarter bird and an order of housemade tater tots. Photo One of America’s hottest food trends, literally and figuratively, started as an act of revenge when a woman who was angry with her boyfriend put punishing levels of chili peppers in his food. The year was around 1930, the city was Nashville, the food was fried chicken, and he loved it and asked for seconds. History does not record her reaction, but she couldn’t have realized she had started a trend that would peak 90 years later. The Nashville hot chicken craze spread to the world two years ago and spawned numerous variations, among them versions accented by Korean, Chinese, and South Indian spicing. That last item is mysteriously called “Chicken 65” even though nobody knows any connection with that number. Here in the South Bay, those of us who have been happily munching hot wings for years are finding much to enjoy in all of these. I decided to do a comparison of two spicy fried chicken experts, one very well established and the other a relative newcomer. The Ragin Cajun in Redondo Beach started serving Louisiana-style fried chicken as an occasional special, and it was so popular…
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