Terms of Service

The recipes, cooking times, oven temperatures, and marinade windows on this site are written for a home kitchen. They were developed and checked in an ordinary domestic setup, not in a commercial test kitchen, and they are shared for general information only. Results shift with your oven's true calibration, the size of the cut you bought, the fa and water content of the meat, the pan you reach for, and the altitude you cook at.

We do not warrant that any recipe will produce a particular result on your stove, and we do not promise a specific texture, color, or juiciness. The person cooking is responsible for safe food handling: keeping raw chicken away from ready-to-eat food, washing hands and boards, and cooking the meat through to a safe internal temperature.

The text, the way recipes are structured, the ranking notes, and the overall presentation of dave-hot-chicken.shop belong to the site operator or are used with permission from their authors. Photography on the site follows the same rule. You may quote a short excerpt — a couple of sentences or one ingredient line — as long as you link back to the source page so readers can find the full recipe.

Reproducing a full recipe, a full page, or a run of pages without written permission is not allowed, and neither is repackaging the catalog as your own reference. If you want to license a longer piece, a photo, or a section of the comparison notes, write to us through the contact page and describe how you plan to use it.

When you send a message through the contact form — a question about a method, a note that a temperature looks off, a correction to a step — you give us permission to use that message to improve the site. In practice that can mean fixing a recipe page, adding a note, or publishing a corrected version of a method with your point folded in.

Please do not send anything confidential. Anything you submit should be safe to publish, and you are responsible for its accuracy and for having the right to share it. We are not obliged to publish a submission, and we may edit a correction for clarity before it goes up.

A short list, so there is no ambiguity. You may not attempt to disrupt the site or its hosting, try to gain unauthorized access to its systems or accounts, or probe the service in a way that degrades it for other readers. You may not submit unlawful content, misleading claims, or anything designed to deceive another visitor.

The contact form is for questions, corrections, and licensing requests. Using it to send spam, bulk advertising, or promotional blasts is not allowed. When these terms are broken we may block access, remove a submission, or take other steps needed to keep the site working for everyone else.

Some pages point to outside sources for reference — a food safety authority page, a supplier, a piece of background reading. Those sites are not ours. We do not control what they publish, how they handle your data, or whether a page stays online, and a link here is not an endorsement of everything on the other side of it.

Following a third-party link is your own decision and your own risk. Check the source's own terms and privacy notice before you rely on it or hand over any personal information.

To the extent permitted by law, the site operator is not liable for indirect or consequential losses that arise from using the site or from relying on what it says — a dinner that did not turn out, a wasted ingredient, a trip you made on the strength of a listing. The catalog is guidance, not a guarantee of any particular outcome in your kitchen.

Nothing in these terms limits liability that cannot be limited by law, and nothing here takes away rights you hold under the consumer rules that apply where you live.

These terms can change when the site does — a new section, a new way of handling messages, a clarified rule. The version posted on this page is the one in force, and continuing to use the site after an update means you accept the current text. If you keep a copy of an older version, check back here before relying on it.

Questions about these terms, a licensing request, or a correction you want to send can all go through the contact page. The site operator is based at 1250 N Milwaukee Ave, Chicago, IL 60622, and can be reached by phone at +1-312-555-0472 or by email at [email protected] during posted hours.