At Crimson Coward, you choose your heat. Every order runs on a spice scale that stretches from Country (no heat) all the way up to Burrrrn, Baby, Burn, our hottest level — and any level can go on any item on the menu. There’s no single fixed burn baked into the recipe. You tell us where you land, and the kitchen builds your chicken to match.
That’s the short answer to the most common question we get: how spicy is Nashville hot chicken at Crimson Coward? As spicy — or as mild — as you want it to be.
How spicy is Nashville hot chicken, really?
Traditional Nashville hot chicken has a reputation for being punishing, and at its hottest it earns that reputation. But heat is a dial, not a destiny. The cayenne-forward spice blend that defines the style can be dosed light for a gentle warmth or layered heavy for a slow-building, lip-tingling burn.
At Crimson Coward, our proprietary Crimson Rub is applied 24 hours before cooking, so the flavor goes deep into the meat no matter which level you choose. The spice you select then rides on top of that foundation. The result: even our no-heat option tastes like real Nashville hot chicken — seasoned, crisp, and full of character — it just skips the burn. (Want the background on the style itself? See what is Nashville hot chicken.)
The Crimson Coward heat scale: Country to Burrrrn, Baby, Burn
Crimson Coward has five heat levels. Here they are from no heat to hottest — use it to find your comfort zone before you order.
- Country — No heat. All the seasoning, none of the burn. Fully flavoured, crisp, and family-friendly — ideal for kids, spice-averse eaters, and anyone who wants the taste without the tingle.
- Mild — A touch of heat. A gentle, friendly warmth. You’ll notice it, but it never gets in the way of the meal. A great everyday choice and the safest first step into spice.
- Medium — A slap of heat. The crowd-pleaser and our go-to first-timer recommendation. A real, satisfying kick with a warm finish that fades comfortably. This is where most people find their sweet spot.
- Hot — Feel the burn. Now we’re talking Nashville. A confident, building heat that lingers and makes you reach for your drink. For people who like spice and want to feel it.
- Burrrrn, Baby, Burn — Our hottest level. The top tier and a true test: intense, unrelenting, and built for the boldest palates only. Order it as a challenge, not as a casual choice.
Every one of these levels is available on any menu item — sandwiches, tenders, wings, chicken and waffles, loaded fries, and more. Your heat choice never limits what you can eat.
New to hot chicken? Start in the middle
If it’s your first time, don’t try to prove anything. Start at Medium. It delivers a real, honest Nashville kick — enough to feel like the genuine article — without overwhelming you or numbing your taste buds three bites in. From there you’ll know exactly which direction to move next visit: up toward Hot and beyond, or back down to Mild.
The most common first-timer mistake is jumping straight to the top out of curiosity or bravado. The hottest levels are engineered to be extreme, and they can genuinely end the meal for an unprepared palate. Work your way up. The chicken will still be there next time.
Ordering for a group with mixed tolerances? That’s the easy part — because levels are chosen per item, one order can carry no-heat tenders for the kids, a Medium sandwich for you, and a Burrrrn, Baby, Burn for the friend who wants to suffer gloriously. Nobody has to compromise.
How to cool the heat
Say you climbed a level too high. It happens. Here’s how to take the edge off fast:
- Reach for bread first. That toasted brioche bun (and any extra bread on the table) absorbs the oils that carry the burn. Bread is your quickest, most reliable relief.
- Eat the pickles. The pickles that come with your chicken aren’t just garnish — their acidity cuts through the heat and resets your palate between bites.
- Go cold and creamy, not watery. Dairy is the real hero. The fat in cold, creamy drinks and dishes binds to the compound that makes chili hot and washes it away. Water and soda mostly just spread the fire around.
- Lean on your sides. A scoop of our mac and cheese or a cool, creamy side works the same way — a built-in fire extinguisher already on your tray.
Every level, every item — and always halal
Two things stay true no matter how you order. First, every spice level is available on every menu item, so you’re never forced to choose between the dish you want and the heat you want. Second, every item at Crimson Coward is 100% halal certified — consistently, at all 20+ locations across six states, with no exceptions. You get to obsess over the heat because the sourcing and standards are already handled: fresh never frozen, non-GMO, hormone-free, antibiotic-free chicken, the same at every restaurant.
Ready to pick your level?
Now that you know the scale, the rest is easy. Browse the full menu, find the closest Crimson Coward location to you, and choose your heat when you order. Still deciding? Our FAQ covers the rest — but if you take one thing from this page: start in the middle, keep bread and pickles close, and enjoy the climb.
Spice level FAQ
What are Crimson Coward’s spice levels?
Crimson Coward has five heat levels: Country (no heat), Mild (a touch of heat), Medium (a slap of heat), Hot (feel the burn), and Burrrrn, Baby, Burn (our hottest level).
What is the hottest spice level at Crimson Coward?
Burrrrn, Baby, Burn is the hottest level. It is intense and unrelenting, built for the boldest palates only.
Does Crimson Coward have a no-spice option?
Yes. Country is the no-heat level. It has all the seasoning of the Crimson Rub with none of the burn, so it still tastes like real Nashville hot chicken.
Which spice level should a first-timer order?
Start at Medium. It delivers a real Nashville kick without overwhelming you, and it tells you which direction to move next time.
Can I choose a spice level on any menu item?
Yes. All five heat levels are available on every menu item, including sandwiches, tenders, wings, chicken and waffles, and loaded fries.
How do I cool down hot chicken that is too spicy?
Reach for bread first, then the pickles, then something cold and creamy. Dairy binds to the compound that makes chilli hot; water and soda mostly spread it around.