Nashville-style hot chicken can no longer be considered a trend or a local delicacy; its countrywide popularity over the last five years cemented its place in the foundation of American dining. But no matter how many people succumb to the masochistic pleasures of capsaicin and the endorphin rush that follows, or how many restaurant groups fashion their own variations, credit for the dish should — and will — always go straight back to the business that made it famous. James Thornton Prince founded the restaurant in the 1940s; his great-niece André Prince Jeffries remains the guardian of the recipe. The heat levels range from plain to “XXX Hot.” The “Hot” version is as far as I go, and as a full-body sensory happening, it’s plenty. Everyone should visit North Nashville and face the flames for themselves.