This recipe for Dave's Hot Chicken recipe is even better than the restaurant, to be honest. The pleasantly spicy chicken is so juicy and fried to golden brown perfection. Served with pickles on a roll, I think it's the best fried chicken recipe ever!
Table of Contents
The Best Hot Chicken Recipe
I love hot chicken, and Dave's is the best! When I started making it at home, I couldn't believe the results!
It tastes even better than Dave's original recipe I love how the chicken picks up the tang from the pickle brine and gets so tender and juicy. It's perfect served with white bread to soak up that heat and a couple of pickle slices.
The hot oil is what really makes this dish stand out! The cayenne pepper and chili powder do all the heavy lifting, and the smoked paprika brings an incredible earthiness to the oil sauce. I'll usually serve it up alongside a refreshing side like this potato salad to balance out the heat.
Ingredients
You don't need a ton of ingredients for this recipe. In fact, you probably have most of the spices in your pantry already.
Here's what you need for the fried chicken:
- 2 lb chicken pieces, 4-6 pieces bone in skin on
- ⅔ cup dill pickle brine
- 1 tablespoon granulated sugar
- ¾ cup buttermilk
- 2 tablespoon hot sauce
- 1 cup AP flour
- 2 tablespoon creole seasoning
For the spicy oil:
- ¼ cup reserved frying oil
- 2 tablespoon cayenne pepper
- 1 teaspoon smoked paprika
- 1 teaspoon granulated sugar
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
How to make Dave's hot chicken
1. Prep the chicken. Add the pickle brine and sugar to a microwave safe bowl. Microwave the mixture until it's warm, then whisk it until the sugar dissolves. Submerge the chicken pieces in the brine. Cover and marinate for at least 1 hour, preferably overnight. You can also marinate the chicken in a Ziploc bag.
2. Make the batter. When you're ready to fry, add the buttermilk and hot sauce to a shallow bowl. Whisk to combine and set aside.
3. Make the dredge. Add the flour and creole seasoning to another shallow dish and whisk it to combine. Set this next to the buttermilk and hot sauce mixture.
4. Dredge the chicken. Drain the brine off the chicken. One at a time, dunk the chicken pieces in the flour mixture, then the buttermilk, then back in the flour mixture. Be sure to allow any excess wet or dry coating to drip off before proceeding to the next dip. Place the breaded chicken pieces on a plate.
5. Heat the oil. Fill a frying pan with 1.5- 2 inches of vegetable oil. Heat it until it reaches 350 F over medium heat. Fry the chicken in batches of 3 or 4 until golden and crispy on both sides, around 7-8 minutes. Larger pieces may need longer to cook through. Transfer to a paper towel to drain any excess oil.
6. Make the hot oil. Use a ladle to scoop ¼ cup of fry oil from the pot into a heat-proof mixing bowl. Add the cayenne pepper, smoked paprika, sugar, chili powder, garlic powder, and salt. Whisk to incorporate.
7. Season the chicken. Brush the fried chicken with spicy oil on all sides. Serve over slices of white bread and dill pickles. Enjoy!
Tips to make the best spicy crispy chicken
- Marinate the chicken as long as you can, but not longer than 24 hours. The longer the chicken marinates, the more tender it will become.
- Don't overcrowd your pan with the frying oil. Overcrowding the pan will result in uneven cooking and possibly undercooked chicken.
- Check the temperature with a meat thermometer! Properly cooked chicken will reach 165F and will be safe to eat.
- Serve the chicken hot alongside white bread, pickles, french fries, or a refreshing cold salad.
How to store leftover spicy fried chicken
In the fridge: Transfer any leftovers to an airtight container or Ziploc bag and place them in the fridge for up to 3 days.
In the freezer: Wrap the chicken tightly in plastic wrap and place it in an airtight, freezer safe bag. You can freeze the chicken for up to 3 months. It makes a great quick meal, so don't worry if you forgot about dinner!
Reheating the chicken: I've found the best way to reheat fried chicken is in an air fryer or an oven at 400F. Heat it for about 10 minutes or until it's completely heated through.
Frequently Asked Questions
Why is my chicken brown on the outside but not cooked through?
The cooking oil was probably too hot! This results in a golden brown crust, but chicken that isn't thoroughly cooked. Use a thermometer to check the temperature of your oil before frying!
Why is my fried chicken soggy?
This usually happens when your frying oil isn't hot enough or hasn't been drained properly after frying. Also, if you put too many pieces of chicken in the pan it will lower the temperature of the oil. So be sure not to overcrowd it!
Do I have to let the chicken rest after frying?
Yes! Please don't skip this step! Not letting the chicken rest will result in the breading sliding off. No one wants naked fried chicken.
Dave's Hot Chicken Recipe
This recipe for Dave's Hot Chicken recipe is even better than the restaurant, to be honest. The pleasantly spicy chicken is so juicy and fried to golden brown perfection. Served with pickles on a roll, I think it's the best fried chicken recipe ever!
Ingredients
- For the fried chicken:
- 2 lb chicken pieces, 4-6 pieces bone in skin on
- ⅔ cup dill pickle brine
- 1 tablespoon granulated sugar
- ¾ cup buttermilk
- 2 tablespoon hot sauce
- 1 cup AP flour
- 2 tablespoon creole seasoning
- For the spicy oil:
- ¼ cup reserved frying oil
- 2 tablespoon cayenne pepper
- 1 teaspoon smoked paprika
- 1 teaspoon granulated sugar
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
Instructions
- Add the pickle brine and sugar to a bowl. Microwave until warm, then whisk until the sugar dissolves. Submerge the chicken pieces in the brine and marinate for at least 1 hour, preferably overnight. You can also marinate the chicken in a Ziploc bag
- Add the buttermilk and hot sauce to a bowl. Whisk to combine
- Add the flour and creole seasoning to a shallow dish and whisk to combine.
- Drain the brine off the chicken. One at a time, dunk the chicken pieces in the flour mixture, then the buttermilk, then back in the flour mixture. Be sure to allow any excess wet or dry coating to drip off before proceeding to the next dip. Place the breaded chicken pieces on a plate.
- Fill a frying pan with 1.5- 2 inches of vegetable oil. Heat it until 350 F over medium heat. Fry the tenders in batches of 3 or 4 until golden and crispy on both sides, around 7-8 minutes. Larger pieces may need longer to cook through. Transfer to a paper towel to drain any excess oil.
- Use a ladle to scoop ¼ cup of fry oil from the pot into a heat-proof mixing bowl. Add the cayenne pepper, smoked paprika, sugar, chili powder, garlic powder, and salt. Whisk to incorporate.
- Brush the fried chicken with spicy oil from all sides. Serve over slices of white bread and dill pickles.
Nutrition Information:
Serving Size:
½ lb chickenAmount Per Serving: Calories: 794Total Fat: 23gCarbohydrates: 104gFiber: 4gProtein: 46g
Leave a Reply