Dave’s Hot Chicken Recipe

I’ll never forget my first bite of Dave’s Hot Chicken. It was a late-night craving in Los Angeles, and that fiery, crunchy tender blew my mind! The way the spicy oil coated the golden crust, paired with the juicy chicken and tangy pickles, hooked me instantly. I knew I had to recreate this Nashville-style magic at home, and after some trial and error, I nailed it. This recipe brings all the heat and flavor of Dave’s right to your kitchen.

As a food lover who’s tackled everything from tacos to tiramisu, I’m obsessed with getting those restaurant vibes at home. Dave’s Hot Chicken is all about bold flavors—crispy, spicy, and just a touch sweet. Whether you’re a spice junkie or prefer a milder kick, this recipe is customizable and easy to follow. Let’s fire up the fryer and make some chicken that’ll have everyone begging for seconds!

Ingredients

For the Chicken

• 4 boneless, skinless chicken thighs (or breasts, cut into tenders)
• 2 cups buttermilk
• 1/4 cup hot sauce (like Frank’s RedHot)
• 1/4 cup pickle juice
• 1 large egg
• 2 cups all-purpose flour
• 1/4 cup cornstarch
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper (optional, for extra heat)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Vegetable oil (for frying)

For the Spicy Oil

• 1/2 cup hot frying oil (reserved from frying)
• 2 tbsp cayenne pepper
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp chili powder
• 1/2 tsp kosher salt

For Serving

• White bread slices
• Dill pickle slices
• Dave’s Sauce (mix 1/2 cup mayo, 2 tbsp chipotle sauce, 1 tsp honey)
• Kale slaw (optional, see variations)

Step-by-Step Instructions

1. Marinate the Chicken
   In a large bowl, whisk buttermilk, hot sauce, pickle juice, and egg. Add chicken, making sure it’s fully submerged. Cover and refrigerate for 2-12 hours (overnight is best for max flavor).
2. Prepare the Dredge
   In a shallow dish, mix flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper. Remove chicken from marinade, letting excess drip off.
3. Coat the Chicken
   Dredge each piece in the flour mixture, then dip back into the marinade, and dredge again for a double coating. Set coated chicken on a wire rack for 10 minutes to set the crust.
4. Heat the Oil
   In a deep skillet or Dutch oven, heat 2 inches of vegetable oil to 350°F. Use a thermometer to keep the temp steady.
5. Fry the Chicken
   Fry chicken in batches, 6-8 minutes per side, until golden brown and internal temp hits 165°F. Don’t overcrowd the pan. Drain on a wire rack over a baking sheet.
6. Make the Spicy Oil
   In a heatproof bowl, mix cayenne, brown sugar, smoked paprika, garlic powder, chili powder, and salt. Carefully add 1/2 cup hot frying oil and stir until smooth.
7. Coat the Chicken
   Brush or dip fried chicken in the spicy oil. Adjust the amount for your heat preference—light for mild, heavy for hot!
8. Serve It Up
   Place chicken on white bread with pickle slices. Drizzle with Dave’s Sauce or serve it on the side. Add kale slaw for a slider vibe.

Pro Cooking Tips

• Double Fry for Extra Crunch: Fry chicken until light golden, rest for 5 minutes, then fry again for a shatteringly crispy crust.
• Check Oil Temp: Too low, and the chicken gets greasy; too high, and it burns. Aim for 350°F.
• Rest the Dredge: Letting coated chicken sit before frying helps the breading stick.
• No Buttermilk? No Problem: Mix 2 cups milk with 2 tbsp lemon juice and let sit for 10 minutes.
• Spice Control: For milder flavor, reduce cayenne in the spicy oil. For Reaper-level heat, add a pinch of Carolina Reaper powder (use gloves!).

Variations

• Hot Chicken Sliders: Serve on homemade potato buns with kale slaw (mix shredded kale, mayo, pickle juice, honey, and vinegar).
• Cauliflower “Not Chicken”: Swap chicken for 1-inch cauliflower steaks. Double-dredge and fry as directed.
• Mild Version: Skip cayenne in the spicy oil and use just paprika and brown sugar for a smoky-sweet glaze.
• Air Fryer Option: After dredging, spray chicken with oil and air fry at 400°F for 15-20 minutes, flipping halfway. Brush with spicy oil after cooking.

Storage Suggestions

• Fridge: Store leftover chicken in an airtight container for up to 3 days. Keep spicy oil and sauce separate to avoid soggy breading.
• Freezer: Freeze fried chicken (without spicy oil) on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat at 375°F for 10-12 minutes.
• Reheating: Reheat in an oven at 400°F for 8-10 minutes to keep it crispy. Avoid microwaving—it’ll turn soggy.
• Sauce Storage: Dave’s Sauce stays fresh in the fridge for up to 5 days in a sealed container.

How to Serve

Serve Dave’s Hot Chicken the classic way: on white bread with pickle slices and a drizzle of Dave’s Sauce. For a full meal, pair with crinkle fries, creamy mac and cheese, or a cooling coleslaw. Want a sandwich? Stack it on a potato bun with slaw and extra sauce. For game day, cut tenders into bites and serve with dipping sauces. A vanilla milkshake on the side tames the heat perfectly.

Nutrition Facts (Per Serving, 1 Tender with Sauce)

• Calories: 420 kcal
• Total Fat: 22g
• Saturated Fat: 5g
• Cholesterol: 95mg
• Sodium: 850mg
• Carbohydrates: 30g
• Fiber: 1g
• Sugar: 3g
• Protein: 25g
  Note: Values are approximate and vary based on portion size and spice level.

FAQs

1. Can I make Dave’s Hot Chicken less spicy?
Yes! Reduce or skip the cayenne in the spicy oil. Use more brown sugar and paprika for a milder, sweeter coating.

2. What’s the secret to crispy chicken?
Double dredging and frying at the right temp (350°F) are key. Letting the dredge rest before frying also helps.

3. Can I bake or air fry instead of deep frying?
Absolutely. Bake at 425°F for 20-25 minutes, flipping halfway, or air fry at 400°F for 15-20 minutes. Brush with spicy oil after cooking.

4. How do I make the Reaper spice level?
Add 1/4 tsp Carolina Reaper powder to the spicy oil. Use gloves and ventilate your kitchen—it’s intense

5. What sides go best with Dave’s Hot Chicken?
Classic sides include fries, mac and cheese, or coleslaw. Pickles and white bread are non-negotiable for authenticity.

Conclusion

This Dave’s Hot Chicken recipe is your ticket to crispy, spicy heaven. It’s got all the bold flavors of the original—juicy chicken, crunchy coating, and that signature fiery kick. Whether you’re hosting a game night or just craving comfort food, this dish delivers. Play with the spice levels, try the slider variation, or keep it classic with pickles and bread. Grab your apron and make this crowd-pleaser tonight—you won’t be disappointed!