Dave’s Style Hot Chicken at Home
Dave’s Style Hot Chicken at Home
Ingredients
For the Chicken Marinade
- 1 1/2 cups buttermilk
- 1/4 cup pickle juice
- 2 tablespoons hot sauce
- 1 egg, whole
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon MSG
- 4 boneless, skinless chicken thighs
For the Seasoned Flour
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 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
For Frying
- 4 cups neutral oil, such as vegetable or canola oil, as needed for frying
For Dave’s Nashville-Style Hot Oil
- 1/2 cup hot frying oil, reserved from frying
- 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
- 1/4 teaspoon salt
For Dave’s Sauce
- 1/2 cup mayonnaise
- 1 tablespoon chipotle peppers in adobo sauce, finely minced, plus 1 teaspoon adobo sauce
- 1 tablespoon honey
- 1 teaspoon 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
- 1/8 teaspoon black pepper, freshly ground
For the Kale Slaw
- 1 cup kale, finely chopped
- 1 cup green cabbage, shredded
- 1/2 cup carrot, shredded
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Sandwich Assembly
- 4 potato buns
- 1/2 cup dill pickle slices
Instructions
- 1
Prepare the Chicken Marinade: In a large bowl, whisk together the buttermilk, pickle juice, hot sauce, whole egg, garlic powder, onion powder, smoked paprika, cayenne pepper, and MSG until thoroughly combined.
⏱️ 5 min
- 2
Add the chicken thighs to the marinade, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, for best flavor and juiciness.
⏱️ 5 min
- 3
Prepare the Seasoned Flour: In a separate large bowl, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, smoked paprika, cayenne pepper, and MSG. Whisk well to combine.
⏱️ 5 min
- 4
Create 'Craggly Bits': Remove 2-4 tablespoons of the chicken marinade and mix it into the seasoned flour mixture. Use your fingers to rub the marinade into the flour, creating small clumps or 'craggly bits' that will give the fried chicken its signature texture.
⏱️ 5 min
- 5
Prepare Dave's Sauce: In a small bowl, combine the mayonnaise, minced chipotle peppers and adobo sauce, honey, pickle juice, minced garlic, smoked paprika, cayenne pepper, onion powder, salt, and black pepper. Mix until all ingredients are well combined and smooth. Cover and refrigerate until ready to use.
⏱️ 5 min
- 6
Prepare the Kale Slaw: In a medium bowl, combine the chopped kale, shredded green cabbage, and shredded carrot. Add the mayonnaise, apple cider vinegar, salt, and black pepper. Mix all ingredients together until well combined. Cover and refrigerate until ready to use.
⏱️ 5 min
- 7
Heat the Frying Oil: Pour enough neutral oil into a large heavy-bottomed pot or Dutch oven to reach a depth of 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350
- 8
Double Dredge the Chicken: Remove one chicken thigh from the marinade, allowing excess to drip off. Dredge the chicken thoroughly in the seasoned flour, pressing firmly to ensure the flour adheres. Dip the floured chicken back into the marinade, then dredge it again in the seasoned flour, pressing hard to create a thick, craggy coating.
⏱️ 2 min
- 9
Fry the Chicken: Carefully place the double-dredged chicken thigh into the hot oil. Fry for 6-8 minutes, flipping once if necessary, until the chicken is golden brown and reaches an internal temperature of 165°F. Do not overcrowd the pot; fry chicken in batches if necessary. Remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain.
⏱️ 8 min•🌡️ 350
- 10
Prepare Dave’s Nashville-Style Hot Oil: Once all chicken is fried, carefully scoop 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. Whisk well to combine.
⏱️ 2 min
- 11
Brush the Hot Chicken: While the chicken is still hot, generously brush the Nashville-style hot oil mixture over all sides of each fried chicken thigh.
⏱️ 2 min
- 12
Assemble the Sandwiches: Lightly toast the potato buns. Spread a generous amount of Dave’s Sauce on the bottom half of each toasted bun. Layer with dill pickle slices, then place a hot chicken thigh on top. Add more Dave’s Sauce over the chicken, followed by a spoonful of the kale slaw. Top with the other half of the bun and serve immediately.
⏱️ 6 min
Kitchen Tools
Nutrition Facts (per serving)
Dave’s Style Hot Chicken at Home
For the Chicken Marinade
- 1 1/2 cups buttermilk
- 1/4 cup pickle juice
- 2 tablespoons hot sauce
- 1 egg, whole
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon MSG
- 4 boneless, skinless chicken thighs
For the Seasoned Flour
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 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
For Frying
- 4 cups neutral oil, such as vegetable or canola oil, as needed for frying
For Dave’s Nashville-Style Hot Oil
- 1/2 cup hot frying oil, reserved from frying
- 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
- 1/4 teaspoon salt
For Dave’s Sauce
- 1/2 cup mayonnaise
- 1 tablespoon chipotle peppers in adobo sauce, finely minced, plus 1 teaspoon adobo sauce
- 1 tablespoon honey
- 1 teaspoon 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
- 1/8 teaspoon black pepper, freshly ground
For the Kale Slaw
- 1 cup kale, finely chopped
- 1 cup green cabbage, shredded
- 1/2 cup carrot, shredded
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Sandwich Assembly
- 4 potato buns
- 1/2 cup dill pickle slices
Instructions
- 1
Prepare the Chicken Marinade: In a large bowl, whisk together the buttermilk, pickle juice, hot sauce, whole egg, garlic powder, onion powder, smoked paprika, cayenne pepper, and MSG until thoroughly combined.
⏱️ 5 min - 2
Add the chicken thighs to the marinade, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, for best flavor and juiciness.
⏱️ 5 min - 3
Prepare the Seasoned Flour: In a separate large bowl, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, smoked paprika, cayenne pepper, and MSG. Whisk well to combine.
⏱️ 5 min - 4
Create 'Craggly Bits': Remove 2-4 tablespoons of the chicken marinade and mix it into the seasoned flour mixture. Use your fingers to rub the marinade into the flour, creating small clumps or 'craggly bits' that will give the fried chicken its signature texture.
⏱️ 5 min - 5
Prepare Dave's Sauce: In a small bowl, combine the mayonnaise, minced chipotle peppers and adobo sauce, honey, pickle juice, minced garlic, smoked paprika, cayenne pepper, onion powder, salt, and black pepper. Mix until all ingredients are well combined and smooth. Cover and refrigerate until ready to use.
⏱️ 5 min - 6
Prepare the Kale Slaw: In a medium bowl, combine the chopped kale, shredded green cabbage, and shredded carrot. Add the mayonnaise, apple cider vinegar, salt, and black pepper. Mix all ingredients together until well combined. Cover and refrigerate until ready to use.
⏱️ 5 min - 7
Heat the Frying Oil: Pour enough neutral oil into a large heavy-bottomed pot or Dutch oven to reach a depth of 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350 - 8
Double Dredge the Chicken: Remove one chicken thigh from the marinade, allowing excess to drip off. Dredge the chicken thoroughly in the seasoned flour, pressing firmly to ensure the flour adheres. Dip the floured chicken back into the marinade, then dredge it again in the seasoned flour, pressing hard to create a thick, craggy coating.
⏱️ 2 min - 9
Fry the Chicken: Carefully place the double-dredged chicken thigh into the hot oil. Fry for 6-8 minutes, flipping once if necessary, until the chicken is golden brown and reaches an internal temperature of 165°F. Do not overcrowd the pot; fry chicken in batches if necessary. Remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain.
⏱️ 8 min•🌡️ 350 - 10
Prepare Dave’s Nashville-Style Hot Oil: Once all chicken is fried, carefully scoop 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. Whisk well to combine.
⏱️ 2 min - 11
Brush the Hot Chicken: While the chicken is still hot, generously brush the Nashville-style hot oil mixture over all sides of each fried chicken thigh.
⏱️ 2 min - 12
Assemble the Sandwiches: Lightly toast the potato buns. Spread a generous amount of Dave’s Sauce on the bottom half of each toasted bun. Layer with dill pickle slices, then place a hot chicken thigh on top. Add more Dave’s Sauce over the chicken, followed by a spoonful of the kale slaw. Top with the other half of the bun and serve immediately.
⏱️ 6 min