Dave’s Hot Chicken Recipe
If you’re craving that spicy, crispy, and oh-so-juicy goodness of Dave’s Hot Chicken, you’re in the right place! I’ve tested and tweaked this recipe to get that perfect crunch, fiery heat, and mouthwatering flavor. Trust me, this one’s a game-changer!
Ingredients
- 2 large chicken breasts about 1.5 pounds
- Peanut or vegetable oil for frying
- 1 cup all-purpose flour
- 3 tablespoons cornstarch
- 2 teaspoons garlic powder
- 2 tablespoons chili powder
- 2 teaspoons salt
- 2 teaspoons dry mustard powder
- 1 teaspoon black pepper
- 1 teaspoon baking powder
- ¾ cup buttermilk
- 1 large egg
- 2 tablespoons vinegar-based hot sauce
- ¼ cup pickle juice
- 1 teaspoon baking powder
- For the Spicy Oil
- 1 tablespoon light brown sugar
- 2 ½ tablespoons cayenne powder add more for extra heat
- 2 tablespoons chili powder
- 1 teaspoon dry mustard powder
- 1 teaspoon garlic powder
- 1 teaspoon salt more to taste
- ¾ cup frying oil
- Dave’s Hot Chicken Sauce
Instructions
- If the chicken breasts are thick, cut them in half to create thinner filets. Pat dry with a paper towel to remove excess moisture.
- In a large bowl, whisk together the flour, cornstarch, garlic powder, chili powder, salt, mustard powder, black pepper, and baking powder. Set aside.
- In another deep bowl, whisk together the buttermilk, egg, hot sauce, pickle juice, and baking powder.
- Add 3 to 4 tablespoons of the wet batter into the dry mixture. Mix well to create a clumpy, flaky texture—this helps make the breading extra crispy!
- Dip each chicken filet into the dry mix, then into the wet batter, then back into the dry. Use one hand for the wet mix and the other for the dry to keep the breading process clean. Let the breaded chicken rest for 10 to 15 minutes before frying.
- Heat oil to 350°F in a frying pan, about 1.5 to 2 inches high. Carefully place the chicken into the hot oil. Do not overcrowd the pan. Fry for about 7–8 minutes, flipping halfway, until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
- Reserve ¾ cup of the frying oil in a heatproof bowl. Stir in brown sugar, chili powder, cayenne, mustard powder, garlic powder, and salt. Mix well until smooth.
- Dunk each fried filet into the spicy oil, making sure it’s fully coated. Place the spicy chicken on a toasted bun, drizzle with Dave’s Hot Chicken Sauce, and top with pickles. Enjoy the ultimate homemade hot chicken sandwich!
Video
Notes
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm in a 375°F oven for 10–12 minutes to keep it crispy. Avoid microwaving, as it makes the coating soggy.
Freeze: Freeze breaded (but uncooked) chicken for up to 3 months. Fry directly from frozen, adding a few extra minutes to the cooking time.