Dave’s Hot Chicken Fires Up Nashville Expansion

The fast-growing hot chicken chain is preparing to bring its signature spice levels to Smyrna

Charmain Pieterse News Writer
Dave’s Hot Chicken is bringing its signature sliders, tenders and spice levels to Smyrna (Image credit: Dave’s Hot Chicken)

Dave’s Hot Chicken is preparing to expand into the Nashville market with a new restaurant planned for 357 Sam Ridley Parkway West in Smyrna, according to recent reporting by QSR Magazine.

Franchisees Jason and John Hotchkiss are leading the brand’s Middle Tennessee expansion, which includes the planned Smyrna location, according to QSR Magazine. Additional restaurants are reportedly planned for communities, including Murfreesboro and Mount Juliet.

What Now Nashville reached out to John Hotchkiss for additional details, but had not received a response at the time of publication.

Founded in Los Angeles in 2017, Dave’s Hot Chicken started as a parking lot pop-up before rapidly expanding across the country. According to the company’s website, the concept is known for its Nashville-style hot chicken tenders and sliders, served at spice levels from “No Spice” to the chain’s signature “Reaper” heat. Menu offerings also include loaded fries, mac and cheese, kale slaw, and milkshakes.

The brand has experienced significant national growth in recent years, supported by celebrity investors including Drake, Samuel L. Jackson, and Michael Strahan, according to previous company announcements.

QSR Magazine reported that the Smyrna restaurant is expected to feature the company’s recognizable street-art-inspired interior design and fast-casual service model.

Further details on the opening and a projected debut timeline for the Smyrna location have not yet been announced.

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I am a South Africa-based reporter for WhatNow Media Group covering restaurant and retail openings in Charlotte and Nashville. I hold a Bachelor’s degree in Languages, specializing in Journalism, from the University of Pretoria, and bring 20 years of industry experience to my work. My reporting focuses on pre-opening developments, new concepts, and the people behind the businesses shaping local communities. I enjoy connecting with hospitality and retail professionals, learning their stories and sharing their insights, passions, and growth with readers. When I’m not reporting, I’m always interested in discovering the next business, concept, or story worth telling.
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