I’ve always been a huge fan of Dave’s Hot Chicken. There’s something irresistible about its perfectly crispy, spicy chicken that keeps me craving more every time I visit. The blend of heat and flavor is just spot on, making it a standout in the world of fried chicken.
Ingredients
To craft Dave’s Hot Chicken copycat recipe, I use the following ingredients:
Chicken:
- 3 pounds bone-in, skin-on chicken pieces
- 2 cups buttermilk
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
Flour Coating:
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon baking powder
Spicy Sauce:
- 1/2 cup hot sauce (such as Frank’s RedHot)
- 1/4 cup vegetable oil
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
For Frying:
- Vegetable oil, for deep frying
- Pickle slices
Tools Needed
To master Dave’s Hot Chicken copycat recipe, having the right tools makes all the difference. Here’s what I use in my kitchen to ensure each step is flawless:
- Deep Fryer or Large Cast-Iron Skillet
A deep fryer provides consistent heat, perfect for achieving that ultra-crispy chicken exterior. If you prefer stovetop cooking, a heavy cast-iron skillet works wonderfully for even heat distribution.
- Thermometer
Maintaining the oil at the correct temperature is crucial. A reliable kitchen thermometer helps monitor the oil, ensuring the chicken cooks perfectly without becoming greasy.
- Mixing Bowls
I use a set of sturdy mixing bowls for preparing the flour coating and spicy sauce. Multiple sizes are handy for organizing ingredients and preventing cross-contamination.
- Wire Rack and Baking Sheet
After frying, placing the chicken on a wire rack over a baking sheet allows excess oil to drain, keeping the chicken crispy. This setup also helps maintain the right texture without sogginess.
- Whisk
A whisk is essential for blending the spicy sauce ingredients smoothly. It ensures that the flavors meld together evenly, providing that signature kick.
- Tongs
Long-handled tongs give you the control needed to turn the chicken safely in the hot oil. They help maintain the chicken’s shape and prevent burns during handling.
- Measuring Cups and Spoons
Precision is key in replicating the perfect balance of flavors. Accurate measuring tools ensure each ingredient is added in the right quantity.
- Plastic Containers or Zip-Top Bags
For marinating and coating the chicken, plastic containers or zip-top bags are indispensable. They make it easy to toss the chicken in the flour mixture, ensuring an even coating.
- Paper Towels
These help absorb any excess oil after frying. Patting the chicken with paper towels ensures it stays crisp and not overly oily.
Having these tools on hand streamlines the cooking process, allowing me to focus on layering flavors and achieving that authentic Dave’s Hot Chicken taste.
Make-Ahead Instructions
Preparing parts of Dave’s Hot Chicken ahead of time can streamline your cooking process and enhance the flavors. Here’s how I like to get things ready in advance:
Marinade the Chicken
- Prepare the Marinade: In a large plastic container, combine buttermilk with a generous amount of hot sauce. I use about 2 cups of buttermilk and 1/4 cup of your favorite hot sauce.
- Marinate the Chicken: Add the chicken pieces to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight for maximum flavor infusion.
Make the Flour Coating
- Mix the Dry Ingredients: In a separate bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of cayenne pepper, and 1 teaspoon of salt.
- Store the Coating: Transfer the seasoned flour mixture to an airtight container. Label and store it in a cool, dry place for up to two weeks.
Prepare the Spicy Sauce
- Combine Sauce Ingredients: In a saucepan, blend ½ cup of hot sauce, ¼ cup of honey, 2 tablespoons of melted butter, and 1 tablespoon of apple cider vinegar.
- Simmer the Sauce: Heat the mixture over medium heat, stirring constantly until it thickens slightly, about 5 minutes.
- Cool and Store: Let the sauce cool completely before transferring it to a jar. Refrigerate for up to one week.
Organize Your Tools and Ingredients
- Gather Equipment: Ensure your deep fryer or cast-iron skillet is clean and ready. Measure out your ingredients and set up your mixing bowls, wire rack, and other essential tools.
- Pre-Measure Ingredients: Portion out spices and liquids in separate containers or zip-top bags. This makes the cooking process quicker and more efficient when you’re ready to fry.
Optional: Pre-Cook Sides
- Prepare Sides: If you’re serving sides like coleslaw or pickles, prepare them a day in advance. Store coleslaw in an airtight container and keep pickles in their original jar.
- Chill Beverages: Have your beverages chilled and ready to serve, saving you time when your hot chicken is ready to enjoy.
By following these make-ahead steps, you can enjoy a seamless cooking experience and serve delicious, crispy Dave’s Hot Chicken with minimal last-minute preparation.
Instructions
Follow along as I guide you through creating Dave’s Hot Chicken right in your kitchen. Each step is designed to help you achieve that signature crispy and spicy taste.
Marinate The Chicken
- Prepare the Marinade: I start by mixing 2 cups of buttermilk with 1/4 cup of hot sauce in a large bowl. This creates a rich, flavorful base for the chicken.
- Add the Chicken: I place 2 pounds of chicken pieces into the marinade, ensuring each piece is thoroughly coated.
- Refrigerate: I cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 4 hours or overnight. This allows the flavors to penetrate the meat deeply.
Prepare The Batter
- Mix Dry Ingredients: In a separate bowl, I whisk together 2 cups of all-purpose flour, 1 tablespoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of cayenne pepper, and 1 teaspoon of salt until well combined.
- Add Wet Ingredients: I incorporate 1 teaspoon of black pepper and 1 teaspoon of baking powder into the dry mixture, mixing until evenly distributed.
- Coat the Chicken: I remove each piece of chicken from the marinade, letting the excess drip off. Then, I dredge each piece thoroughly in the flour mixture, pressing gently to ensure the coating adheres well.
Fry The Chicken
- Heat the Oil: I heat 2 inches of vegetable oil in a deep fryer or cast-iron skillet to 350°F (175°C), using a thermometer to maintain the temperature.
- Fry The Chicken: I carefully place the coated chicken pieces into the hot oil, making sure not to overcrowd the pan. I fry them in batches for 8-10 minutes, turning occasionally, until they are golden brown and cooked through.
- Drain: I remove the chicken from the oil using tongs and place them on a wire rack set over a baking sheet. This allows excess oil to drain and keeps the chicken crispy.
Make The Sauce
- Combine Ingredients: In a saucepan, I melt ½ cup of butter over medium heat. Then, I add 2 tablespoons of hot sauce, 1 tablespoon of honey, and 1 teaspoon of garlic powder.
- Simmer: I stir the mixture continuously until all the ingredients are well combined and the sauce is smooth, which takes about 3-4 minutes.
- Coat the Chicken: I brush the sauce generously over the fried chicken pieces, ensuring each piece is evenly coated with the spicy glaze.
Serving Suggestions
Once you’ve perfected Dave’s Hot Chicken, it’s time to elevate your meal with some delicious accompaniments. Here are my favorite ways to serve this spicy delight:
Classic Sides
- Creamy Coleslaw: The cool, tangy flavors of coleslaw provide the perfect contrast to the heat of the chicken.
- Crispy Fries: Golden fries add a satisfying crunch and are ideal for dipping in extra spicy sauce.
- Pickles: Tangy pickles offer a refreshing bite that balances the rich, spicy chicken.
Creative Twists
- Sandwich Style: Serve the hot chicken on a soft brioche bun with lettuce, tomato, and mayo for a mouthwatering sandwich experience.
- Loaded Mac and Cheese: Combine the chicken with creamy mac and cheese for a hearty, comforting meal.
- Grilled Corn on the Cob: Sweet, charred corn pairs wonderfully with the spicy flavors of the chicken.
Refreshing Beverages
- Cold Beer: A crisp lager or pale ale complements the heat and enhances the overall flavor profile.
- Homemade Lemonade: A glass of freshly squeezed lemonade adds a zesty freshness that cools the palate.
- Iced Tea: Unsweetened or lightly sweetened iced tea is a versatile option that goes well with any side.
Presentation Tips
- Platter Arrangement: Arrange the chicken pieces on a large platter with sides artistically placed around for an inviting presentation.
- Garnishes: Sprinkle chopped fresh parsley or cilantro over the chicken for a pop of color and added freshness.
- Serving Dishes: Use separate bowls for sauces and sides to keep flavors distinct and allow guests to customize their plates.
Additional Dips and Sauces
- Garlic Aioli: A smooth, garlicky aioli adds a rich layer of flavor to each bite.
- Ranch Dressing: Creamy ranch is a classic favorite that mellows the heat of the chicken.
- Honey Mustard: The sweet and tangy notes of honey mustard provide a delightful contrast to the spiciness.
By pairing Dave’s Hot Chicken with these thoughtful sides and beverages, you can create a well-rounded and memorable meal that satisfies every craving.
Storage Tips
Proper storage ensures your Dave’s Hot Chicken stays delicious and maintains its signature crunch. Here’s how I keep my chicken fresh and tasty:
Refrigerating Leftovers
- Cool Completely: Allow the fried chicken to cool to room temperature for about 30 minutes. This prevents condensation, which can make the coating soggy.
- Use Airtight Containers: Place the chicken pieces in a single layer inside airtight containers. Layer them with parchment paper if stacking is necessary.
- Refrigerate Promptly: Store the containers in the refrigerator within two hours of cooking. Properly stored, the chicken stays fresh for up to 4 days.
| Storage Method | Duration |
|---|---|
| Refrigerator | Up to 4 days |
| Freezer (see below) | Up to 3 months |
Freezing for Longer Storage
- Flash Freeze: Arrange the cooled chicken pieces on a baking sheet in a single layer. Freeze for 1-2 hours until solid.
- Package for Freezing: Transfer the frozen chicken to freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn.
- Label and Date: Clearly label each package with the date to keep track of freshness.
- Thaw Safely: When ready to enjoy, thaw the chicken in the refrigerator overnight.
Reheating to Restore Crispiness
- Preheat Oven: Set your oven to 400°F (200°C).
- Prepare Baking Sheet: Line a baking sheet with aluminum foil and place a wire rack on top. This allows hot air to circulate around the chicken.
- Reheat: Arrange the chicken pieces on the wire rack and bake for 15-20 minutes or until heated through and crispy.
- Serve Immediately: Enjoy the reheated chicken while it’s hot and crunchy.
Tips for Maintaining Quality
- Avoid Microwaving: Reheating in the microwave can make the coating soggy. Stick to the oven or an air fryer for best results.
- Store Sauce Separately: Keep any extra spicy sauce in a separate container. This prevents the coating from absorbing too much moisture.
- Use Paper Towels: When storing, place a layer of paper towels between layers of chicken to absorb excess moisture.
Conclusion
Bringing Dave’s Hot Chicken into my kitchen has been a game-changer There’s nothing quite like sinking your teeth into that perfect crunch and bold flavors right at home
With the right tools and a bit of prep reproducing this favorite is easier than you might think Sharing this delicious chicken with friends and family makes every meal special
I hope you give this copycat recipe a try and enjoy the mouthwatering results as much as I do
