Dave's Hot Chicken Recipe

Name: Dave's Hot Chicken Recipe
Prep time: 18 min
Cook time: 12 min
Total time: 210 min
Yield: 4
Cuisine: American
Ingredients: 700 g Chicken Breast (Cut into desired pieces); 300 ml Buttermilk; 30 g Sambal Oelek; 25 ml Pickle Juice; 4 g Onion Powder (1⅓ teaspoon); 3 g Cayenne Pepper (Marinade) (1 teaspoon); 2 g Black Pepper (⅔ teaspoon); 3 g Garlic Powder (Marinade) (1 teaspoon); 3 g Paprika (Marinade) (1 teaspoon); 8 g Salt (Marinade) (1⅓ teaspoon); 1 medium Egg; 175 g Cornstarch; 125 g All-Purpose Flour; 3 g Cayenne Pepper (Flour Mix) (1 teaspoon); 2 g Paprika (Flour Mix) (⅔ teaspoon); 3 g Salt (Flour Mix) (1 teaspoon); 2 g White Pepper (⅔ teaspoon); 200 ml Canola Oil (For hot oil, plus more for deep frying); 6 g Cayenne Pepper (Hot Oil) (2 teaspoons); 4 g Paprika (Hot Oil) (1⅓ teaspoon); 3 g Chili Powder (1 teaspoon); 2 g Garlic Powder (Hot Oil) (⅔ teaspoon); 6 g Brown Sugar (1⅓ teaspoon); 4 pieces Buns (For serving); as desired slices Pickles (For serving); as desired ml Special Sauce (For serving (e.g., mayo-based))

Recreate the iconic Dave's Hot Chicken experience at home with this fiery and flavorful recipe. Tender chicken breast is marinated in a spicy buttermilk mixture, coated in a seasoned flour dredge, fried to crispy perfection, and then generously brushed with a potent cayenne pepper-infused hot oil. Serve it up on a bun with pickles for an authentic, spicy kick.

#Chicken

#Spicy

#Hot Chicken

#Fried Chicken

#Homemade

#Dave's Hot Chicken

#American

#TikTok Recipe

Crispy Fried Chicken Pieces

Recipe Information

18m

Prep Time

12m

Cook Time

3h 30m

Total Time

Servings

Medium

American

English

Nutrition (per serving)

700

Calories

45g

Protein

60g

Carbs

50g

Fat

Coating Chicken with Hot Oil

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Assembling the Hot Chicken Sandwich

Instructions

0/8 completed

1
Prepare the Chicken Marinade: In a large bowl, combine chicken breast pieces, buttermilk, sambal oelek, pickle juice, onion powder, cayenne pepper, black pepper, garlic powder, paprika, salt, and the medium egg. Mix thoroughly until the chicken is fully coated.
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5m
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Prepare the Chicken Marinade: In a large bowl, combine chicken breast pieces, buttermilk, sambal oelek, pickle juice, onion powder, cayenne pepper, black pepper, garlic powder, paprika, salt, and the medium egg. Mix thoroughly until the chicken is fully coated.
5m
Ensure chicken is fully coated for maximum flavor penetration.
2
Marinate the Chicken: Cover the bowl and refrigerate the chicken to marinate for at least 3 hours, or preferably overnight for the best results.
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3h
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Marinate the Chicken: Cover the bowl and refrigerate the chicken to marinate for at least 3 hours, or preferably overnight for the best results.
3h
Longer marination yields more tender and flavorful chicken.
3
Prepare the Flour Dredge: In a separate large bowl, combine cornstarch, all-purpose flour, cayenne pepper, paprika, salt, and white pepper. Whisk well until uniformly combined.
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2m
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Prepare the Flour Dredge: In a separate large bowl, combine cornstarch, all-purpose flour, cayenne pepper, paprika, salt, and white pepper. Whisk well until uniformly combined.
2m
Using a whisk ensures all spices are evenly distributed in the flour mix.
4
Dredge the Chicken: Remove chicken from the marinade, letting any excess liquid drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing firmly to ensure a thick, even coating.
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5m
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Dredge the Chicken: Remove chicken from the marinade, letting any excess liquid drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing firmly to ensure a thick, even coating.
5m
For an extra crispy coating, you can double-dredge by dipping the floured chicken back into the marinade (or a small amount of buttermilk) and then into the flour again.
5
Fry the Chicken: Heat enough cooking oil in a deep pot or fryer to submerge the chicken to 350-375°F (175-190°C). Carefully place dredged chicken pieces into the hot oil and fry for 6-8 minutes, or until golden brown and cooked through (internal temperature of 165°F/74°C). Remove and place on a wire rack to drain excess oil.
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10m
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Fry the Chicken: Heat enough cooking oil in a deep pot or fryer to submerge the chicken to 350-375°F (175-190°C). Carefully place dredged chicken pieces into the hot oil and fry for 6-8 minutes, or until golden brown and cooked through (internal temperature of 165°F/74°C). Remove and place on a wire rack to drain excess oil.
10m
Do not overcrowd the fryer; fry in batches to maintain oil temperature and ensure even cooking.
6
Prepare the Hot Oil: In a small heat-proof bowl, combine cayenne pepper, paprika, chili powder, garlic powder, and brown sugar. Heat 200 ml of canola oil until very hot (almost smoking). Carefully pour the hot oil over the spice mixture and stir immediately until well combined.
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3m
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Prepare the Hot Oil: In a small heat-proof bowl, combine cayenne pepper, paprika, chili powder, garlic powder, and brown sugar. Heat 200 ml of canola oil until very hot (almost smoking). Carefully pour the hot oil over the spice mixture and stir immediately until well combined.
3m
Be cautious when pouring hot oil. The spices will sizzle intensely.
7
Coat the Fried Chicken: While the fried chicken is still hot, brush or dip each piece generously with the prepared hot oil mixture, ensuring full coverage.
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2m
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Coat the Fried Chicken: While the fried chicken is still hot, brush or dip each piece generously with the prepared hot oil mixture, ensuring full coverage.
2m
Coat the chicken immediately after frying for the best adherence and flavor.
8
Assemble and Serve: Serve the hot chicken on toasted buns with pickles and your favorite special sauce.
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3m
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Assemble and Serve: Serve the hot chicken on toasted buns with pickles and your favorite special sauce.
3m
Lightly toast the buns for extra texture and warmth.