Ultimate Copycat Dave’s Hot Chicken Recipe: Bring the Heat Home!

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Are you a fan of the fiery, flavorful, and incredibly crispy chicken from Dave’s Hot Chicken? If you’ve ever found yourself craving those iconic Nashville-style hot chicken tenders but can’t get to a store, or simply want to recreate the magic in your own kitchen, you’ve come to the right place. This ultimate copycat Dave’s Hot Chicken recipe will guide you through every step to achieve that perfect balance of heat, crunch, and juicy tenderness.

We’ve spent countless hours perfecting this recipe, diving deep into the secrets behind the legendary Dave’s Hot Chicken. From the buttermilk brine that ensures succulent chicken to the perfectly seasoned dredge and, of course, that iconic spicy oil, we’ll cover it all. Get ready to impress your taste buds and your friends with a homemade version that rivals the original. For more crispy chicken ideas, check out our Crispy Buffalo Wings or even learn how to make Homemade KFC Style Fried Chicken!

Ingredients

For the Chicken & Brine:

• 2 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch thick tenders
• 2 cups buttermilk
• 1 tbsp hot sauce (like Frank’s RedHot)
• 1 tsp salt
• 1/2 tsp black pepper

For the Dredge:

• 2 cups all-purpose flour
• 1/4 cup cornstarch
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp paprika
• 1 tsp cayenne pepper (adjust for heat preference)

For Frying:

• 6-8 cups peanut oil or vegetable oil, for deep frying

For the Dave’s Hot Oil:

• 1/2 cup frying oil (reserved from frying the chicken)
• 2 tbsp cayenne pepper
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Dave’s Sauce:

• 1/2 cup mayonnaise
• 2 tbsp ketchup
• 1 tbsp sweet pickle relish
• 1 tsp hot sauce
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• Pinch of salt

For Serving:

• Slider buns or white bread
• Dill pickle slices

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Step-by-Step Instructions

Step 1: Brine the Chicken

In a large bowl, whisk together buttermilk, hot sauce, salt, and black pepper. Add the chicken tenders, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to tenderize the chicken and infuse flavor. This is a crucial step for juicy results, similar to how a good Thanksgiving Chicken Recipe benefits from brining.

Step 2: Prepare the Dredge

In a separate large bowl, combine the flour, cornstarch, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. Whisk well to ensure all ingredients are evenly distributed. This dry mixture will create the crispy coating.

Step 3: Dredge the Chicken

Working with one piece at a time, remove chicken from the buttermilk brine, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing firmly to coat completely. Ensure every surface is covered. Place the coated chicken on a wire rack while you prepare the remaining pieces. For best results, use a quality stainless steel mixing bowl set for your dredge.

Step 4: Fry the Chicken

Heat the peanut or vegetable oil in a large, heavy-bottomed pot or a deep fryer to 350°F (175°C). Use a reliable meat thermometer to monitor the temperature. Carefully add 2-3 chicken tenders to the hot oil, making sure not to overcrowd the pot. Fry for 6-8 minutes, flipping occasionally, until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove chicken and place on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining chicken.

Step 5: Make the Dave’s Hot Oil

Once all chicken is fried, carefully scoop out 1/2 cup of the hot frying oil into a small, heatproof bowl. Add cayenne pepper, brown sugar, garlic powder, smoked paprika, salt, and black pepper to the hot oil. Whisk vigorously until well combined and the spices are fully incorporated. This creates the signature spicy coating. A good electric hand mixer or a sturdy whisk can help here.

Step 6: Coat the Fried Chicken

Immediately after making the hot oil, brush or spoon the spicy oil generously over each fried chicken tender. Ensure an even coating. The heat level can be adjusted by adding more or less cayenne to the oil, as suggested by sources like This Gal Cooks.

Step 7: Prepare the Dave’s Sauce

In a small bowl, combine mayonnaise, ketchup, sweet pickle relish, hot sauce, garlic powder, cayenne pepper, and a pinch of salt. Whisk until smooth and creamy. This cool, tangy sauce perfectly complements the spicy chicken, much like the one described on Julie’s Cafe Bakery.

Step 8: Assemble and Serve

Serve the hot chicken tenders immediately on slider buns or slices of white bread, topped with a generous dollop of Dave’s Sauce and plenty of dill pickle slices. Enjoy this fantastic copycat recipe!