With the Ohio winter closing in, HCT took over it's current restaurant on the second floor of Columbus' historic North Market. Flip chicken over, cover and continue to fry until chicken’s internal temperature reaches 160 degrees or 165 degrees for dark meat, about 5-7 minutes. Add 3-4 chicken pieces to your Dutch oven in a single layer, cover, and cook 7 minutes. All the contributors names are on the truck. Heat over medium high heat until oil registers 375 degrees F. In the fall of 2014, the community funded HCT's first food truck through a successful Kickstarter campaign. She's also in charge of the HCT scrapbook. Joe's grandma, or 'Ma', was responsible for HCT's mac, slaw, and sweet tea recipes. Tents shielded guests from the elements (most days). HCT's first spot was at Oak & Ohio in Olde Towne East. Once the recipe was close, friends of friends were gathered for a concept dinner inside a community grocery store after hours. HCT's recipe went through dozens of trials - all of which started with a back-yard turkey fryer and a living room full of friends. It all began when Joe and his photo-shy wife Lisa took a babymoon to Nashville in 2013. Want to know more about our mission? Check here. The assimilation of spicy food into regular American and Canadian culture is in full swing. Hot Chicken Takeover is about way more than food. So when you come, be ready to introduce yourself and have a good time. We attract an eclectic mix of customers and build community around long shared tables. Today, Hot Chicken Takeover has six restaurants in Columbus, Ohio and one location in the Cleveland area that strives to create a sense of belonging, engagement and enthusiasm in each and every one. We also began fulfilling our vision to hire men and women in need of supportive employment. Every weekend we’d sell until the chicken ran out. Just months after that trip, we opened up a small pop-up chicken window in Olde Towne East. Soon we started serving friends of friends and then we finally served our first group of strangers (in a random parking lot, if you can believe it). Night after night, we tested out new twists on our own hot chicken recipe. When we returned, we experimented non-stop. The taste, the smells, the mix of people in the restaurants – we were instantly hooked. In the fall of 2013, we experienced Nashville’s famous hot chicken culture for the first time.
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