According to insight, what imbalance renders a hot chicken vendor mediocre?

When too much oil obscures the chicken flavor, or conversely, too little oil results in dry heat without true saturation.

Achieving success in the hot chicken niche relies heavily on achieving a precise balance between the spice application and the integrity of the underlying fried product. If a vendor uses an excessive amount of seasoned oil during the post-fry application, this rich coating can overwhelm the inherent flavor of the chicken itself, turning the experience into one dominated purely by oiliness. Conversely, if the seasoned oil is applied too sparingly, the chicken may lack the necessary saturation, resulting in a sensation of pure, sharp heat without the complex flavor integration that defines quality hot chicken. This careful titration of oil is crucial for a truly successful product.