Questions, support, and feedback
Contact Dave's Hots Chickens
Use this page for questions about the recipe collection, problems with a download, or feedback on a recipe you have cooked. Messages are read and answered in the order they arrive.
What to write about
Recipe questions, download issues, and feedback all belong here. If a batch came out wrong, describe what you did and what you saw. Details make the answer specific, and a specific question usually gets answered in one reply instead of a back-and-forth.
If you are asking about heat levels, say what you normally eat. "Medium at most restaurants" is more useful than "not too spicy."
Recipe steps
Name the recipe and the step. Say what you did and what you saw at that point — that is what gets tested.
Coating and crust
How long the coating rested, whether the crust fell off in the oil, whether the inside came out dry.
Oil and equipment
Your oil temperature, the pot or fryer you used, and whether the temperature held steady while you fried.
Downloads
Tell us the device and the file name if a file will not open. Include your order reference for anything about a purchase.
How to reach us
Email is the primary channel and the fastest way to get a detailed answer. Include your order reference if your question is about a purchase. For anything involving a download that will not open, tell us the device and the file name.
Phone messages are checked less frequently. Email first if the question is detailed.
Working hours: Monday–Friday 9:00 AM – 6:00 PM · Saturday 10:00 AM – 4:00 PM · Sunday closed.
Address and phone
Dave's Hots Chickens
855 Peachtree St NE
Atlanta, GA 30308
USA
Phone: +1-404-555-0765
This is a recipe project, not a restaurant location. There is no dine-in service and no delivery.
Before you write
Check these pages first. Questions about breading falling off, dry interiors, and oil temperature are covered there in detail, and the answer may already be waiting.
Technique guide
Breading that falls off, dry interiors, and oil temperature are covered in detail, with the reasons each one happens.
Read the technique guideHeat levels and spice
The heat-levels page covers spice adjustments — how to move a recipe up or down without losing the crust.
Check the heat levelsKitchen and tools
Equipment questions — pots, baskets, thermometers, and what actually changes the result — live on the tools page.
Check the equipment listSend a message
Write in about the recipe collection, a download, or a recipe you have cooked. Messages are read and answered in the order they arrive — most get a reply within two business days.
Questions about a specific recipe sometimes take longer, because they get tested before answering. If you have not heard back within a week, resend, since email filters occasionally eat legitimate messages.
Response times
Email is checked daily during working hours. Phone messages are checked less frequently, so email is the better first step for anything detailed.
Feedback on the recipes
Feedback is welcome, including the critical kind. If a step is unclear, if a timing is off for your equipment, or if a recipe worked better with an adjustment, that is useful information. Recipe development does not stop when a file is published.
Say which recipe, which step, and what you changed. That is enough to act on. The questions that come up repeatedly tend to end up as new sections on the site, so a message you send today may save the next cook the same trouble.
Find us on Peachtree Street
The address below is where this recipe project is based. There is no dining room and no delivery service — the collection is a downloadable guide you cook from at home.
Quick answers
The questions that come in most often, answered before you have to type anything.
How long until I get a reply?
Most messages get a reply within two business days. Questions about a specific recipe sometimes take longer, because they get tested before answering. If you have not heard back within a week, resend — email filters occasionally eat legitimate messages.
My download will not open. What should I send?
Tell us the device you are using, the file name, and your order reference if the question is about a purchase. That is usually enough to identify whether the file or the reader app is the problem, and it saves a round of questions.
Can I get a substitution for an ingredient?
Ask, and say what you have on hand. Substitutions change how a coating sets and how the crust browns, so the useful answer depends on what you are swapping and what you are cooking. Name the recipe and the ingredient you want to replace.
Is there a restaurant I can visit?
No. Dave's Hots Chickens is a recipe project, not a restaurant location. There is no dine-in service and no delivery. The guide is written so you can make crispy strips, juicy wings, nuggets, and breaded chicken at home.
Can I send feedback on a recipe I changed?
Yes, and it is useful. Say which recipe, which step, and what you changed. If a timing was off for your equipment or a step read as unclear, that is exactly the kind of note that improves the next version of the guide.
Where to go next
If your question is about the collection itself, these pages usually answer it faster than a message would.