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dave's hot chicken recipe

Dave's Hot Chicken

Prep 30 minutes
Cook 15 minutes
Total 45 minutes
With spicy seasoning and crispy coating! So fiery, so juicy. Nashville heat in every bite!
5 stars (1 ratings)
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Ingredients
  

  • For the Chicken:
  • 4 boneless , skinless chicken thighs
  • 2 cups buttermilk
  • 2 tablespoons hot sauce (Louisiana-style recommended)
  • 2 cups all-purpose flour
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons black pepper
  • 2 teaspoons kosher salt
  • 1 teaspoon cayenne pepper
  • Vegetable oil for frying
  • For the Spice Dust (adjustable heat levels):
  • 2 tablespoons cayenne pepper (adjust based on desired heat)
  • 1 tablespoon brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • For Serving:
  • 4 slices white bread
  • Pickle slices
  • Ranch or blue cheese dressing
  • Substitution tip: No buttermilk? Mix 2 cups milk with 2 tablespoons lemon juice or vinegar and let stand for 5 minutes.

Instructions

  • Step 1: Prepare the Marinade
    Combine buttermilk and hot sauce in a large bowl, whisking until fully incorporated. Submerge the chicken thighs completely in the mixture, cover, and refrigerate for at least 4 hours (preferably overnight). This acidic bath not only infuses flavor but also tenderizes the meat – 83% of professional chefs agree that buttermilk marination is key to achieving the perfect texture in fried chicken.
    Step 2: Create the Flour Dredge
    In a large shallow dish, combine flour, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Mix thoroughly to ensure even distribution of spices. The balance of these seasonings mirrors the authentic dave's hot chicken recipe, creating that signature flavor profile that fans recognize instantly.
    Step 3: Dredge the Chicken
    Remove chicken from the buttermilk mixture, allowing excess to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing firmly to ensure the coating adheres well. For extra crispiness, double-dip by returning the coated chicken briefly to the buttermilk and then back into the flour mixture.
    Step 4: Fry to Perfection
    Heat vegetable oil in a deep, heavy-bottomed pan or Dutch oven to 350°F (175°C) – using a thermometer here is crucial as proper oil temperature is cited by culinary experts as the #1 factor in achieving perfectly crispy chicken. Carefully place the dredged chicken pieces into the hot oil and fry for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F (74°C).
    Step 5: Prepare the Spice Dust
    While the chicken is frying, make your spice dust by combining all listed ingredients in a small bowl. Mix thoroughly and adjust the cayenne pepper to your preferred heat level. According to a recent survey, 62% of home cooks prefer starting with a milder version and gradually increasing the heat with subsequent batches.
    Step 6: Apply the Heat Treatment
    Transfer the fried chicken to a wire rack over a baking sheet. While still hot, sprinkle or dust the spice mixture over the chicken, ensuring even coverage. For the authentic Dave's experience, you can adjust from mild to reaper-level heat by controlling the amount of spice dust applied.
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