Copycat Dave’s Hot Chicken Recipe You Can Make at Home
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Copycat Dave’s Hot Chicken
Craving that fiery, crispy, mouthwatering Dave’s Hot Chicken but don’t want to wait in line or pay restaurant prices? You’re in luck! This copycat recipe delivers all the bold flavors and perfect crunch of the famous Nashville-style hot chicken sensation that started as a parking lot pop-up and became a nationwide phenomenon. With our detailed guide, you’ll create restaurant-quality hot chicken with customizable heat levels right in your own kitchen.
What Makes Dave’s Hot Chicken So Special?
Dave’s Hot Chicken has taken the food world by storm with its perfectly crispy, juicy chicken coated in a signature spicy blend. What started as a humble pop-up in a Los Angeles parking lot quickly became a sensation, attracting celebrity investors like Drake and expanding nationwide. The secret to their success? An irresistible combination of extra-crunchy breading, tender chicken, and a customizable spice level that ranges from “No Spice” to the tear-inducing “Reaper.”
Our copycat recipe captures the essence of what makes Dave’s Hot Chicken so crave-worthy: the pickle-brined chicken that stays incredibly juicy, the triple-dredge technique for maximum crunch, and that signature spicy oil that gives it the perfect kick. Whether you’re a spice enthusiast or prefer a milder flavor, you can adjust the heat to your preference while still enjoying that authentic Dave’s experience.
Ingredients for Copycat Dave’s Hot Chicken
For the Chicken Marinade
- 6 boneless chicken thighs with skin on (preferred) or 4 large chicken breasts
- ¾ cup buttermilk
- 2 tablespoons hot sauce (Frank’s RedHot or Louisiana style)
- 1 large egg
- 2 tablespoons pickle brine (the juice from your pickle jar)
For the Dredging Mixture
- 1 cup all-purpose flour
- ½ cup cornstarch (the secret to extra crispiness)
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
- 1 teaspoon baking powder (helps create a lighter, crispier crust)
For the Signature Spicy Oil
- ¼ cup oil reserved from frying
- 1½ tablespoons cayenne pepper (adjust for your preferred heat level)
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- 1 teaspoon paprika (preferably smoked paprika for depth)
- 1 teaspoon black pepper
- 1 tablespoon brown sugar (the secret ingredient that balances the heat)
For Frying
- 2 quarts peanut oil or vegetable oil (any oil with a high smoke point)
For Serving
- White bread slices
- Dill pickle chips
- Optional: ranch or blue cheese dressing for dipping
Equipment You’ll Need
- Deep frying pot or Dutch oven
- Cooking thermometer (essential for maintaining proper oil temperature)
- Tongs for handling hot chicken
- Wire rack and baking sheet for draining
- Two shallow dishes for dredging
- Pastry brush for applying the spicy oil
- Paper towels
Step-by-Step Instructions for Copycat Dave’s Hot Chicken
Step 1: Marinate the Chicken
- Season the chicken pieces with salt on both sides.
- In a large bowl, whisk together the buttermilk, hot sauce, egg, and pickle brine until well combined.
- Add the chicken to the marinade, making sure each piece is fully coated.
- Cover and refrigerate for at least 2 hours, but preferably overnight for maximum flavor and tenderness.
Pro Tip: The pickle brine is a game-changer! It not only adds flavor but also helps tenderize the chicken. Don’t skip this ingredient!
Step 2: Prepare the Dredging Mixture
- In a shallow dish, whisk together the flour, cornstarch, salt, garlic powder, black pepper, and baking powder.
- Take 3-4 tablespoons of the buttermilk marinade and drizzle it into the flour mixture.
- Use your fingers to gently work the liquid into the flour, creating small clumps. These clumps will create extra crispy bits on your chicken!
Pro Tip: Creating those little clumps in your flour mixture is the secret to getting that signature extra-craggy, super-crispy coating that Dave’s Hot Chicken is famous for.
Step 3: Dredge and Rest the Chicken
- Remove the chicken from the marinade, allowing excess to drip off.
- Dredge each piece in the flour mixture, pressing firmly to adhere.
- Dip back into the marinade, then again into the flour mixture for a double coating.
- Place the breaded chicken on a wire rack and let rest for 15 minutes. This rest time is crucial for helping the breading stick to the chicken during frying.
Step 4: Fry the Chicken
- Heat oil in a deep pot or Dutch oven to 350°F (180°C). Use a cooking thermometer to monitor the temperature.
- Carefully lower 2-3 pieces of chicken into the hot oil, being careful not to overcrowd the pot.
- Fry for about 7 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
- Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil.
- Repeat with remaining chicken pieces, allowing the oil to return to 350°F between batches.
Pro Tip: Maintaining the correct oil temperature is crucial! Too hot, and the outside burns before the inside cooks; too cool, and the chicken absorbs too much oil and becomes greasy.
Step 5: Make the Spicy Oil
- Carefully ladle ¼ cup of the hot frying oil into a heat-proof bowl.
- Add the cayenne pepper, garlic powder, salt, paprika, black pepper, and brown sugar.
- Whisk until all ingredients are well combined and the sugar has dissolved.
Heat Level Guide:
- Mild: 1 tablespoon cayenne
- Medium: 1½ tablespoons cayenne (as written)
- Hot: 2 tablespoons cayenne
- Extra Hot: 3 tablespoons cayenne
- “Reaper” Level: 4+ tablespoons cayenne + ½ teaspoon ghost pepper powder (if you dare!)
Step 6: Apply the Spicy Oil and Serve
- Using a pastry brush, generously coat each piece of fried chicken with the spicy oil mixture.
- Place a slice of white bread on each plate.
- Top with a piece of hot chicken and add pickle chips on the side.
- Serve immediately while hot and crispy!
Authentic Serving Suggestions
For the most authentic Dave’s Hot Chicken experience, serve your spicy chicken following these traditional methods:
- The Classic Way: Place the hot chicken directly on top of a slice of white bread, which soaks up the spicy oil and becomes a delicious treat itself. Add pickle chips on the side for that perfect tangy contrast.
- Sandwich Style: Build a sandwich with a toasted brioche bun, Dave’s hot chicken, pickle chips, and a drizzle of ranch or comeback sauce.
- Platter Style: Serve with classic sides like creamy coleslaw, crinkle-cut fries, or mac and cheese to balance the heat.
- Nashville Hot Chicken and Waffles: For a sweet and spicy combination, serve your hot chicken over fresh waffles with a drizzle of maple syrup.
Authentic Touch: Dave’s Hot Chicken is traditionally served with white bread underneath to soak up the spicy oil and pickle chips on the side to cut through the heat. Don’t skip these simple but essential elements!
Pro Tips for Perfect Copycat Dave’s Hot Chicken
For the Perfect Texture
- Triple-Dredge Technique: For extra crunch, dip the chicken in flour, then buttermilk, then flour again. This creates those signature craggy bits that get super crispy.
- Rest Before Frying: Let the breaded chicken rest for 15 minutes before frying. This helps the coating adhere better and prevents it from falling off in the oil.
- Use a Wire Rack: After frying, place chicken on a wire rack instead of paper towels to keep the bottom crispy.
- Temperature Matters: Keep your oil at a steady 350°F. Use a thermometer to monitor it, and let the oil return to temperature between batches.
For the Perfect Flavor
- Don’t Skip the Pickle Brine: It adds tanginess and helps tenderize the chicken.
- Brown Sugar Secret: The touch of brown sugar in the spicy oil balances the heat and adds depth.
- Customize Your Heat: Start with less cayenne if you’re sensitive to spice. You can always add more!
- Use Smoked Paprika: It adds a subtle smoky dimension that takes this recipe to the next level.
The Ultimate Secret: The key to Dave’s signature texture is creating a “double-dredge” with little clumps in the flour mixture. When you add a bit of the wet mixture to the dry ingredients, you create those perfect little crispy bits that make the chicken extra crunchy!
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts for thighs, but keep in mind that thighs are juicier and more flavorful. If using breasts, consider pounding them to an even thickness to ensure they cook evenly and don’t dry out.
How do I make this recipe less spicy?
To reduce the heat, simply decrease the amount of cayenne pepper in the spicy oil. For a mild version, use just 1-2 teaspoons instead of 1½ tablespoons. You can also serve extra pickles and bread to help balance the spiciness.
What’s the best oil for frying this chicken?
Peanut oil is ideal because of its high smoke point and neutral flavor, but vegetable oil, canola oil, or any oil with a high smoke point will work well. Avoid olive oil or butter, which will burn at the high temperatures needed for frying.
Can I bake or air-fry this chicken instead?
While deep-frying gives the most authentic result, you can adapt this recipe for an air fryer or oven. For air frying, spray the breaded chicken with oil and cook at 400°F for 12-15 minutes, flipping halfway. For baking, place on a wire rack over a baking sheet and bake at 425°F for 20-25 minutes. The coating won’t be quite as crispy, but it will still be delicious!
How do I store and reheat leftovers?
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. For the crispiest results when reheating, place the chicken on a wire rack in a 375°F oven for 10-15 minutes. Avoid microwaving, as it will make the coating soggy.
Why did my breading fall off during frying?
This usually happens when you skip the resting period after breading. Let the breaded chicken rest for 15 minutes before frying to help the coating adhere. Also, make sure your oil is at the correct temperature (350°F) – if it’s too low, the breading can become soggy and fall off.
Storage and Make-Ahead Tips
Storage Instructions
- Refrigerating: Store cooled chicken in an airtight container for up to 3 days. For best results, place pieces on paper towels to absorb excess moisture.
- Freezing: While not ideal, you can freeze the fried chicken for up to 1 month. Wrap individual pieces in foil, then place in a freezer bag.
- Spicy Oil: Store leftover spicy oil in a glass jar in the refrigerator for up to 2 weeks. It’s great for adding heat to other dishes!
Reheating for Maximum Crispiness
- Oven Method (Best): Preheat to 375°F and place chicken on a wire rack over a baking sheet. Reheat for 10-15 minutes until crispy and heated through.
- Air Fryer: 375°F for 3-4 minutes works wonderfully to restore crispiness.
- Avoid Microwaving: This will make your crispy chicken soggy and disappointing.
Make-Ahead Tip: You can prepare the breaded chicken up to 6 hours ahead and keep it refrigerated on a wire rack. Let it come to room temperature for 30 minutes before frying for the best results.
Ready to Make Your Copycat Dave’s Hot Chicken?
Now you have all the secrets to recreate Dave’s Hot Chicken in your own kitchen! This copycat recipe gives you that perfect combination of juicy chicken, ultra-crispy coating, and customizable heat that made the original famous. The best part? You can adjust the spice level exactly to your preference, whether you’re brave enough for “Reaper” level or prefer to keep things on the milder side.
Remember, the key to success is in the details—don’t skip the pickle brine in the marinade, create those flour clumps for extra crispiness, and maintain your oil temperature for the perfect fry. Serve it the authentic way on white bread with pickles, and prepare to impress everyone at your table!
Have you tried making this copycat Dave’s Hot Chicken recipe? We’d love to hear about your experience! Did you go mild or extra spicy? Share your results in the comments below and let us know how it turned out for you!
Share Your Hot Chicken Creation!
Did you make this recipe? Tag us on social media with #CopycatDavesHotChicken or leave a comment below. We’d love to see your spicy creations!
Copycat Dave’s Hot Chicken Recipe
Prep Time: 30 minutes
Marinate Time: 2 hours (overnight preferred)
Cook Time: 15 minutes
Total Time: 2 hours 45 minutes
Servings: 6
Cuisine: American, Nashville
Course: Main Dish
Calories: 450 per serving
This Copycat Dave’s Hot Chicken Recipe delivers that perfect combination of crispy exterior, juicy interior, and customizable heat that made the original famous. Adjust the spice level to your preference for an authentic Nashville hot chicken experience at home!
Ingredients
For the Chicken Marinade:
- 6 boneless chicken thighs with skin on (or 4 large chicken breasts)
- ¾ cup buttermilk
- 2 tablespoons hot sauce
- 1 large egg
- 2 tablespoons pickle brine
For the Dredging Mixture:
- 1 cup all-purpose flour
- ½ cup cornstarch
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
- 1 teaspoon baking powder
For the Signature Spicy Oil:
- ¼ cup oil reserved from frying
- 1½ tablespoons cayenne pepper (adjust to taste)
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- 1 teaspoon paprika (preferably smoked)
- 1 teaspoon black pepper
- 1 tablespoon brown sugar
For Serving:
- White bread slices
- Dill pickle chips
Instructions
- Season chicken pieces with salt on both sides.
- In a large bowl, whisk together buttermilk, hot sauce, egg, and pickle brine.
- Add chicken to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 2 hours, preferably overnight.
- When ready to cook, prepare the dredging mixture by whisking together flour, cornstarch, salt, garlic powder, black pepper, and baking powder in a shallow dish.
- Take 3-4 tablespoons of the wet marinade and drizzle it into the flour mixture. Use your fingers to work it in, creating small clumps that will make extra-crispy bits.
- Remove chicken from marinade, allowing excess to drip off. Dredge in the flour mixture, then dip back in the marinade, then coat in flour mixture again for a double coating.
- Place breaded chicken on a wire rack and let rest for 15 minutes before frying.
- Heat oil in a deep pot to 350°F (180°C). Carefully add chicken pieces, frying in batches to avoid overcrowding.
- Fry for 7-8 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
- Transfer fried chicken to a wire rack to drain excess oil.
- For the spicy oil, combine ¼ cup of the hot frying oil with cayenne pepper, garlic powder, salt, paprika, black pepper, and brown sugar in a heat-proof bowl.
- Brush or dunk the fried chicken pieces in the spicy oil, coating thoroughly.
- Serve hot on white bread with pickle chips on the side.
Notes
Heat Level Customization:
- Mild: 1 tablespoon cayenne
- Medium: 1½ tablespoons cayenne (as written)
- Hot: 2 tablespoons cayenne
- Extra Hot: 3 tablespoons cayenne
- “Reaper” Level: 4+ tablespoons cayenne
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results when reheating, place in a 375°F oven for 10-15 minutes to restore crispiness.
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