Dave's Hot Chicken
Dave's Hot Chicken
Ingredients
For the Hot Chicken
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch thick tenders
For the Marinade
- 1/2 cup all-purpose flour
- 1/2 cup water
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon cayenne pepper, or more, to taste
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon chicken bouillon powder, or Old Bay seasoning
For the Dry Breading
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon cayenne pepper
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon chicken bouillon powder, or Old Bay seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Post-Cooking Seasoning Oil
- 1/2 cup vegetable oil
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 2 teaspoons cayenne pepper, or more, to taste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon brown sugar, packed
For the Sauce
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 2 tablespoons honey mustard
- 1 tablespoon honey
For Serving
- 4 hamburger buns, toasted
- 1 pound crinkle cut fries, cooked according to package directions
- 2 cups coleslaw, store-bought or homemade
- 1/2 cup dill pickle chips
- 4 cups vegetable oil, for frying
Instructions
- 1
Prepare the chicken marinade: In a large bowl, whisk together 1/2 cup all-purpose flour, 1/2 cup water, 1 tablespoon onion powder, 1 tablespoon garlic powder, 1 teaspoon cayenne pepper, 1 tablespoon chili powder, 1 tablespoon smoked paprika, and 1 tablespoon chicken bouillon powder (or Old Bay). Mix until smooth.
⏱️ 5 min
- 2
Add the chicken tenders to the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to meld.
⏱️ 5 min
- 3
While the chicken marinates, prepare the dry breading: In a separate shallow dish or large resealable bag, combine 2 cups all-purpose flour, 1/2 cup cornstarch, 1 tablespoon onion powder, 1 tablespoon garlic powder, 1 teaspoon cayenne pepper, 1 tablespoon chili powder, 1 tablespoon smoked paprika, 1 tablespoon chicken bouillon powder (or Old Bay), 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well.
⏱️ 5 min
- 4
Prepare the post-cooking seasoning oil: In a small saucepan, combine 1/2 cup vegetable oil, 1 tablespoon smoked paprika, 1 tablespoon chili powder, 2 teaspoons cayenne pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1 tablespoon packed brown sugar. Heat over low heat, stirring occasionally, until the sugar dissolves and the mixture is fragrant (do not boil). Remove from heat and set aside.
⏱️ 5 min
- 5
Prepare the sauce: In a small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup ketchup, 2 tablespoons honey mustard, and 1 tablespoon honey until smooth. Cover and refrigerate until serving.
⏱️ 3 min
- 6
Heat the frying oil: Pour 4 cups of vegetable oil into a large, heavy-bottomed pot or Dutch oven. Heat over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350
- 7
Bread the chicken: Working with one piece of marinated chicken at a time, remove it from the marinade, allowing any excess to drip off. Dredge the chicken thoroughly in the dry breading mixture, pressing firmly to ensure it's fully coated. Shake off any excess flour.
⏱️ 7 min
- 8
Fry the chicken: Carefully place 2-3 breaded chicken tenders into the hot oil, ensuring not to overcrowd the pot. Fry for 4-6 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain oil temperature.
⏱️ 10 min•🌡️ 350
- 9
Remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain. Immediately brush each piece generously with the prepared post-cooking seasoning oil.
⏱️ 5 min
- 10
Repeat steps 8 and 9 with the remaining chicken tenders.
⏱️ 10 min•🌡️ 350
- 11
While the chicken is frying, cook the crinkle cut fries according to package directions.
⏱️ 15 min
- 12
Assemble and serve: Toast the hamburger buns. Place a hot chicken tender on each toasted bun. Top with a generous amount of dill pickle chips. Serve immediately with fries, coleslaw, and the prepared sauce on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Dave's Hot Chicken
For the Hot Chicken
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch thick tenders
For the Marinade
- 1/2 cup all-purpose flour
- 1/2 cup water
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon cayenne pepper, or more, to taste
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon chicken bouillon powder, or Old Bay seasoning
For the Dry Breading
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon cayenne pepper
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon chicken bouillon powder, or Old Bay seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Post-Cooking Seasoning Oil
- 1/2 cup vegetable oil
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 2 teaspoons cayenne pepper, or more, to taste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon brown sugar, packed
For the Sauce
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 2 tablespoons honey mustard
- 1 tablespoon honey
For Serving
- 4 hamburger buns, toasted
- 1 pound crinkle cut fries, cooked according to package directions
- 2 cups coleslaw, store-bought or homemade
- 1/2 cup dill pickle chips
- 4 cups vegetable oil, for frying
Instructions
- 1
Prepare the chicken marinade: In a large bowl, whisk together 1/2 cup all-purpose flour, 1/2 cup water, 1 tablespoon onion powder, 1 tablespoon garlic powder, 1 teaspoon cayenne pepper, 1 tablespoon chili powder, 1 tablespoon smoked paprika, and 1 tablespoon chicken bouillon powder (or Old Bay). Mix until smooth.
⏱️ 5 min - 2
Add the chicken tenders to the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to meld.
⏱️ 5 min - 3
While the chicken marinates, prepare the dry breading: In a separate shallow dish or large resealable bag, combine 2 cups all-purpose flour, 1/2 cup cornstarch, 1 tablespoon onion powder, 1 tablespoon garlic powder, 1 teaspoon cayenne pepper, 1 tablespoon chili powder, 1 tablespoon smoked paprika, 1 tablespoon chicken bouillon powder (or Old Bay), 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well.
⏱️ 5 min - 4
Prepare the post-cooking seasoning oil: In a small saucepan, combine 1/2 cup vegetable oil, 1 tablespoon smoked paprika, 1 tablespoon chili powder, 2 teaspoons cayenne pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1 tablespoon packed brown sugar. Heat over low heat, stirring occasionally, until the sugar dissolves and the mixture is fragrant (do not boil). Remove from heat and set aside.
⏱️ 5 min - 5
Prepare the sauce: In a small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup ketchup, 2 tablespoons honey mustard, and 1 tablespoon honey until smooth. Cover and refrigerate until serving.
⏱️ 3 min - 6
Heat the frying oil: Pour 4 cups of vegetable oil into a large, heavy-bottomed pot or Dutch oven. Heat over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350 - 7
Bread the chicken: Working with one piece of marinated chicken at a time, remove it from the marinade, allowing any excess to drip off. Dredge the chicken thoroughly in the dry breading mixture, pressing firmly to ensure it's fully coated. Shake off any excess flour.
⏱️ 7 min - 8
Fry the chicken: Carefully place 2-3 breaded chicken tenders into the hot oil, ensuring not to overcrowd the pot. Fry for 4-6 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain oil temperature.
⏱️ 10 min•🌡️ 350 - 9
Remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain. Immediately brush each piece generously with the prepared post-cooking seasoning oil.
⏱️ 5 min - 10
Repeat steps 8 and 9 with the remaining chicken tenders.
⏱️ 10 min•🌡️ 350 - 11
While the chicken is frying, cook the crinkle cut fries according to package directions.
⏱️ 15 min - 12
Assemble and serve: Toast the hamburger buns. Place a hot chicken tender on each toasted bun. Top with a generous amount of dill pickle chips. Serve immediately with fries, coleslaw, and the prepared sauce on the side.
⏱️ 5 min