Dave’s Style Hot Chicken at Home
Dave’s Style Hot Chicken at Home
Ingredients
For the Chicken Marinade
- 4 boneless, skinless chicken thighs
- 1 1/2 cups buttermilk
- 1/4 cup pickle juice
- 2 tablespoons hot sauce
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon MSG, optional
For the Seasoned Flour
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon MSG, optional
For the Nashville-Style Hot Oil
- 1 tablespoon cayenne pepper
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 cup neutral oil, hot, from frying
For Dave’s Sauce
- 1/2 cup mayonnaise
- 2 tablespoons chipotle peppers in adobo sauce, finely chopped, plus 1 teaspoon adobo sauce
- 1 tablespoon honey
- 1 tablespoon pickle juice
- 1 clove garlic, minced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Kale Slaw
- 2 cups kale, finely chopped, stems removed
- 1 cup green cabbage, shredded
- 1/2 cup carrot, shredded
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Assembly
- 4 potato buns
- 12 dill pickle slices
- 4 cups neutral oil, for frying, such as canola or peanut oil
Instructions
- 1
Prepare the Chicken Marinade: In a large bowl, whisk together the buttermilk, pickle juice, hot sauce, egg, garlic powder, onion powder, smoked paprika, cayenne pepper, and MSG (if using). Add the chicken thighs to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or preferably overnight, to marinate.
⏱️ 5 min
- 2
Prepare Dave's Sauce: In a small bowl, combine the mayonnaise, chopped chipotle peppers and adobo sauce, honey, pickle juice, minced garlic, smoked paprika, cayenne pepper, onion powder, salt, and black pepper. Mix until well combined. Taste and adjust seasoning as needed. Cover and refrigerate until ready to use.
⏱️ 10 min
- 3
Prepare the Kale Slaw: In a medium bowl, combine the chopped kale, shredded cabbage, shredded carrot, mayonnaise, apple cider vinegar, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated. Cover and refrigerate until ready to serve.
⏱️ 10 min
- 4
Prepare the Seasoned Flour: In a large, shallow dish or bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, smoked paprika, cayenne pepper, and MSG (if using).
⏱️ 5 min
- 5
Create Craggly Bits: Remove the marinated chicken from the refrigerator. Take 2-4 tablespoons of the chicken marinade and drizzle it into the seasoned flour mixture. Use your fingers to rub the marinade into the flour, creating small, craggly clumps. This will help create the signature crispy texture.
⏱️ 5 min
- 6
Double Dredge the Chicken: Working with one chicken thigh at a time, lift it from the marinade, allowing excess to drip off. Dredge the chicken thoroughly in the seasoned flour, pressing firmly to ensure it's fully coated. Dip the floured chicken back into the marinade for a second coat, then return it to the seasoned flour, pressing hard again to build a thick, craggy coating. Place the dredged chicken on a wire rack set over a baking sheet.
⏱️ 15 min
- 7
Fry the Chicken: In a large Dutch oven or deep pot, pour enough neutral oil to reach a depth of 3-4 inches. Heat the oil over medium-high heat to 350°F. Carefully place 1-2 chicken thighs into the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes, flipping once, until the chicken is golden brown and reaches an internal temperature of 165°F. Use a meat thermometer to check. Remove the fried chicken from the oil and place it on a clean wire rack set over a baking sheet to drain excess oil. Repeat with remaining chicken.
⏱️ 25 min•🌡️ 350
- 8
Prepare the Nashville-Style Hot Oil: While the chicken is still hot, carefully ladle 1/2 cup of the hot frying oil into a heatproof bowl. Add the cayenne pepper, brown sugar, smoked paprika, garlic powder, onion powder, chili powder, and salt to the hot oil. Whisk until well combined.
⏱️ 5 min
- 9
Brush the Hot Chicken: Immediately brush the Nashville-style hot oil generously over all sides of the freshly fried chicken thighs. Be careful, as the oil is very hot.
⏱️ 5 min
- 10
Assemble the Sandwiches: Toast the potato buns. Spread a generous amount of Dave's Sauce on the bottom half of each toasted bun. Layer 3 pickle slices on top of the sauce. Place one hot chicken thigh on top of the pickles. Add another dollop of Dave's Sauce on top of the chicken. Finish with a generous portion of the Kale Slaw, then place the top bun to complete the sandwich. Serve immediately and enjoy!
⏱️ 10 min
Kitchen Tools
Dave’s Style Hot Chicken at Home
For the Chicken Marinade
- 4 boneless, skinless chicken thighs
- 1 1/2 cups buttermilk
- 1/4 cup pickle juice
- 2 tablespoons hot sauce
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon MSG, optional
For the Seasoned Flour
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon MSG, optional
For the Nashville-Style Hot Oil
- 1 tablespoon cayenne pepper
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 cup neutral oil, hot, from frying
For Dave’s Sauce
- 1/2 cup mayonnaise
- 2 tablespoons chipotle peppers in adobo sauce, finely chopped, plus 1 teaspoon adobo sauce
- 1 tablespoon honey
- 1 tablespoon pickle juice
- 1 clove garlic, minced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Kale Slaw
- 2 cups kale, finely chopped, stems removed
- 1 cup green cabbage, shredded
- 1/2 cup carrot, shredded
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Assembly
- 4 potato buns
- 12 dill pickle slices
- 4 cups neutral oil, for frying, such as canola or peanut oil
Instructions
- 1
Prepare the Chicken Marinade: In a large bowl, whisk together the buttermilk, pickle juice, hot sauce, egg, garlic powder, onion powder, smoked paprika, cayenne pepper, and MSG (if using). Add the chicken thighs to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or preferably overnight, to marinate.
⏱️ 5 min - 2
Prepare Dave's Sauce: In a small bowl, combine the mayonnaise, chopped chipotle peppers and adobo sauce, honey, pickle juice, minced garlic, smoked paprika, cayenne pepper, onion powder, salt, and black pepper. Mix until well combined. Taste and adjust seasoning as needed. Cover and refrigerate until ready to use.
⏱️ 10 min - 3
Prepare the Kale Slaw: In a medium bowl, combine the chopped kale, shredded cabbage, shredded carrot, mayonnaise, apple cider vinegar, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated. Cover and refrigerate until ready to serve.
⏱️ 10 min - 4
Prepare the Seasoned Flour: In a large, shallow dish or bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, smoked paprika, cayenne pepper, and MSG (if using).
⏱️ 5 min - 5
Create Craggly Bits: Remove the marinated chicken from the refrigerator. Take 2-4 tablespoons of the chicken marinade and drizzle it into the seasoned flour mixture. Use your fingers to rub the marinade into the flour, creating small, craggly clumps. This will help create the signature crispy texture.
⏱️ 5 min - 6
Double Dredge the Chicken: Working with one chicken thigh at a time, lift it from the marinade, allowing excess to drip off. Dredge the chicken thoroughly in the seasoned flour, pressing firmly to ensure it's fully coated. Dip the floured chicken back into the marinade for a second coat, then return it to the seasoned flour, pressing hard again to build a thick, craggy coating. Place the dredged chicken on a wire rack set over a baking sheet.
⏱️ 15 min - 7
Fry the Chicken: In a large Dutch oven or deep pot, pour enough neutral oil to reach a depth of 3-4 inches. Heat the oil over medium-high heat to 350°F. Carefully place 1-2 chicken thighs into the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes, flipping once, until the chicken is golden brown and reaches an internal temperature of 165°F. Use a meat thermometer to check. Remove the fried chicken from the oil and place it on a clean wire rack set over a baking sheet to drain excess oil. Repeat with remaining chicken.
⏱️ 25 min•🌡️ 350 - 8
Prepare the Nashville-Style Hot Oil: While the chicken is still hot, carefully ladle 1/2 cup of the hot frying oil into a heatproof bowl. Add the cayenne pepper, brown sugar, smoked paprika, garlic powder, onion powder, chili powder, and salt to the hot oil. Whisk until well combined.
⏱️ 5 min - 9
Brush the Hot Chicken: Immediately brush the Nashville-style hot oil generously over all sides of the freshly fried chicken thighs. Be careful, as the oil is very hot.
⏱️ 5 min - 10
Assemble the Sandwiches: Toast the potato buns. Spread a generous amount of Dave's Sauce on the bottom half of each toasted bun. Layer 3 pickle slices on top of the sauce. Place one hot chicken thigh on top of the pickles. Add another dollop of Dave's Sauce on top of the chicken. Finish with a generous portion of the Kale Slaw, then place the top bun to complete the sandwich. Serve immediately and enjoy!
⏱️ 10 min