Always.
Fried chicken = Louisiana Hot Sauce but might switch up to El Yucateco "Kutbil-ik de" (Mayan recipe)...depends on how the chicken is flavored.
Catfish = always Louisiana hot sauce...if the catfish is seasoned well, you can eat it with tartar sauce and hot sauce and it'll work.
Collard greens = that green pepper sauce with vinegar. Yellow top, clear bottle and all the little whole peppers inside.
Asian food = the Huy Fong chili sauce....put some pep in ya step