Enroll in the hot chicken course
Pick a plan, send your details, and start with the tender module the same day.
Module
Tenders
Module
Sliders
Module
Wings
Paste
Cayenne
Chart
Heat ladder
Choose your plan
The course is offered as a single full-access plan and an extended plan that adds one-on-one cooking feedback. Both include every module, the written recipe set, the heat-ladder paste chart, and the troubleshooting guide. The difference is how much direct guidance you get. If you are unsure, start with full access. You can add feedback later if you want it.
Full access
Full course access
Every module from brine to plate, the full written recipe set, the heat-ladder paste chart, and the troubleshooting guide. Self-paced, with access that does not expire and new recipe refinements added to the library as they are released.
- Tenders, sliders, and wings modules
- Cayenne paste sauces across the full heat ladder
- Written recipe set and troubleshooting guide
Extended
Extended with feedback
Everything in full access, plus one-on-one cooking feedback so a real cook can look at your crust, your brine timing, and your sauce balance and tell you what to change before your next batch.
- Everything in the full access plan
- Direct feedback on your batches and technique
- Help tuning your heat level after your first cook
Not sure which fits? Ask a question first and the course team will point you to the right plan.
What happens after you submit
You get a confirmation email with your access details and a short getting-started note. The note covers what to buy for your first cook, so you can shop before your first lesson. Nothing is shipped; the course is fully online, and the first module is ready the day your enrollment is processed.
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1
Send your enrollment details
Your name, your email, and the plan you want. That is the whole form, and it takes a minute.
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2
Get your invoice by email
Enrollment is handled by invoice. The team sends it to the email you gave, and access is set up once it is paid. There is no card payment on this site and no automatic charge.
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3
Open Module 1 and start cooking
Read the brine lesson before you shop. It explains what each cut needs, which makes the shopping list obvious. Then the tender module is yours to cook through at your own pace.
Start with the tender module
The first module covers the brine, the dredge, and the fry, so you have the method under your hands before you move on to sauces and sliders.
Enrollment details
Fill this in and the course team takes it from there. Pick the plan you want, and if you change your mind later you can ask to move to the extended plan for direct feedback.
If you would rather ask something before you submit, the contact page reaches a real person, and questions about ingredients, equipment, or the curriculum are all fair game.
Course office
482 Culinary Arts Way, Suite 102
Nashville, TN 37203, USA
+1-615-555-0129
[email protected]
Monday–Friday, 9:00 AM – 6:00 PM (Central Time)
Choosing a starting heat
Most students start one level below what they think they can handle. The paste is concentrated, and a level that tastes fine on a spoon hits harder on a full piece of chicken. If you are unsure, start mild and move up after your first batch.
The ladder runs from mild through medium, hot, and up to Reaper, and the chart in the course shows how much cayenne each step uses. You can cook the same recipe at two different levels side by side and taste the difference, which is the fastest way to find your own line.
Curious what each level tastes like before you enroll? See the full heat levels breakdown.
Preparing for your first lesson
You do not need anything unusual to start. A heavy pot, a thermometer, a wire rack, and a kitchen scale cover the first module. The getting-started note lists the full set with substitutions if you are missing something, so you are not stopped by a single missing tool.
Read Module 1 before you shop. It explains the brine and what each cut needs, which makes the shopping list obvious. If you want a wider set of dishes to practise between modules, the recipes and street food page has sliders, sandwiches, and sides built around the same paste.
Access and updates
Access does not expire. Recipe refinements and new formats are added to the library and included, so the course you enroll in today keeps getting the updates. There are no scheduled class times; the course is self-paced and you work through it when your kitchen is free.
Questions before you enroll
If something is unclear, ask before you submit. The contact page reaches a real person, and questions about ingredients, equipment, or the curriculum are all fair game. The answers below cover what most people ask first.
How do I pay?
Enrollment is handled by invoice. You submit the form, the team emails an invoice, and access is set up after payment. There is no card payment on this site.
When do I get access?
Access details arrive by email after your enrollment is processed. You can start the first module the same day.
Can I switch plans later?
Yes. Ask the team and they will move you to the extended plan if you want direct feedback.
Is the course live or self-paced?
Self-paced. There are no scheduled class times and access does not expire.
Ready to start the hot chicken method?
Pick your plan, send your details, and the tender module is waiting. If you want to look through the curriculum first, the course page walks the modules in order, and the recipes page shows what you will be cooking between lessons.