Food & Booze

Attention North Carolinians: You don’t have to go to Nashville to find authentic ‘hot’ chicken

On a recent trip to Nashville, we were on a mission to try “hot” chicken. In case you aren’t familiar with the legend, it’s generally accepted the originator of hot chicken is the family of Andre Prince Jeffries, owner of Prince’s Hot Chicken Shack.  According to Wikipedia, Jeffries says the development of hot chicken was an accident. A great-uncle, Thornton Prince III, was purportedly a womanizer, and after a particularly late night out his girlfriend at the time cooked him a fried chicken breakfast with extra pepper as revenge. Instead, Thornton decided he liked it so much that, by the mid-1930s, he and his brothers had created their own recipe and opened the BBQ Chicken Shack café.
And while we didn’t make it to Prince’s, we did have a tasty “hot” chicken sandwich at the ACME Feed and Seed, 101 Broadway, downtown near the river.
Turns out, however, we didn’t need to go all the way to Nashville to sample “authentic” hot chicken. And by “hot,” we mean “can’t-feel-your-face hot.” And forget your tongue. You will permanently lose some taste buds.

Instead we discovered it right here in North Carolina.

Chef Kris Fuller at Crafted The Art of Street Food  (cousin to Crafted The Art of the Taco)  is offering Nashville Hot Wings as a snack at 600-C Battleground Ave., Greensboro. For $7 you get five dredged wings with hot chili oil, pickled cukes and ranch. Except there isn’t enough ranch dressing in the world to quell this heat, which the menu advertises as four asteriks hot (with five, one must assume, being a solar flare). We mean these things are hotter than the habaneros we grow in our garden. We dare anyone who loves spicy food to try to eat all of the wings in one setting. We couldn’t.

If spicy isn’t your thing, don’t be scared away from Crafted – The Art of Street Food, which is located conveniently next to Preyer Brewing Company  (trust us you are going to need a beer to wash down those wings) that is serving up some tasty craft suds.

We’ve eaten at Crafted numerous times and have never been disappointed. Some personal favorites are the gyro (Egypt/Greece), tacos (Vietnam/Mexico), and the shrimp skewer (Egypt). Everything is super fresh and locally sourced. As the name suggests, it’s like eating from a bunch of food trucks, except you get to sit in an open dining room more reminiscent of Manhattan than on the side of a street curb trying to juggle your food in your lap (not fans). The prices are very reasonable and allow couples or a group of friends to try several dishes and share (sort of like tapas).

From the website:

Chef Kris Fuller dove head first into the culinary arena 15 years ago with an apprenticeship under Chef Chris Russell at B. Christopher’s Steakhouse. From that point forward, she began working in as many restaurants as possible, learning diverse cooking styles and techniques. She opened her first eatery, The Bistro at Adam’s Farm, with her mother in October of 2008 but desired to expand her diverse skill set. Thus, the Crafted concept materialized. Since opening Crafted – the Art of the Taco and Crafted – The Art of Street Food, Kris has received multiple awards and recognition acknowledging her innovative dishes and gastronomic mastery. Kris fights against culinary inertia, creating fare that challenges every palette and satisfies all appetites.