Homemade Dave’s Hot Chicken Recipe (Crispy Nashville-Style)

If you're a fan of bold flavors and crave heat, this copycat Dave's Hot Chicken recipe is for you! Juicy chicken thighs are soaked in a tangy buttermilk marinade, triple-coated in seasoned flour, then fried to perfection and smothered in a spicy, cayenne-laced sauce. It's an irresistible take on Nashville-style hot chicken that will have your taste buds tingling and your belly smiling. 

My Take on Dave’s Hot Chicken

Fun fact: Dave’s Hot Chicken started as a humble parking lot pop-up in Los Angeles and quickly became a sensation known for its range of spice levels (from No Heat to Reaper 🔥). After trying a few of their heat levels, I wanted my homemade version to be just as customizable – and trust me, it is!

Anyway, after I had it for the first time, I knew I had to recreate all that deliciousness at home. And, well, after about 15 attempts to get their Nashville chicken just right, I came up with this crispy, crunchy, spicy masterpiece that rivals the original!

This recipe hits all the right notes with its juicy chicken, crunchy coating, and signature hot sauce. The pickle brine in the marinade is a game-changer, adding an extra layer of tangy flavor that complements the heat - and it also tenderizes the chicken too.

One thing I love about this homemade version is that you can adjust the spice level to suit your preference - whether you want it scorching hot or mildly spicy. Serve it with white bread and pickles for the full experience. Trust me, you won't be disappointed!

Ingredients To Make This Copycat Dave’s Hot Chicken Recipe

Here’s what you’ll need to make some Nashville-style hot chicken at home:

For The Marinade:

• 6 chicken thighs with skin on
• ¾ cup buttermilk
• 2 tablespoon hot sauce
• 1 egg
• 2 tablespoon pickle brine

For Dredging:

• 1 cup flour
• ½ cup corn starch
• 2 teaspoon salt

For The Sauce:

• 1 ½ tablespoon cayenne pepper
• 1 teaspoon garlic powder
• ¼ teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon black pepper
• ¼ cup oil from frying

How To Make Dave’s Hot Chicken At Home

Just a handful of steps are all you have to follow to make this recipe.

Step 1: Marinate the Chicken

In a bowl, mix together buttermilk, hot sauce, egg, and pickle brine.

Season the chicken thighs with salt, then pour the marinade over the chicken. Let it marinate for at least 2 hours, but for best results, leave it overnight.

Step 2: Prepare the Dredging Mixture

Whisk together flour, cornstarch, and salt in a large mixing bowl. Remove each chicken thigh from the marinade, dredge it in the flour mixture, dip it back into the marinade, and dredge it in flour again for a triple coating.

Step 3: Fry the Chicken

Heat oil in a large pan to 350°F (180°C). Fry the chicken in batches for about 7 minutes per side or until golden brown and cooked through (internal temp of 160°F).

Set the fried chicken on a wire rack to drain excess oil.

Step 4: Make the Spicy Sauce

In a small bowl, mix cayenne pepper, garlic powder, paprika, salt, and pepper. Add some of the hot frying oil to the spice mixture and stir to combine.

Generously brush the sauce over the fried chicken.

Step 5: Serve and Enjoy

Serve the chicken hot with slices of bread and pickles on the side for an authentic experience. Enjoy the fiery goodness!

My Expert Tips for Making Dave’s Hot Chicken

1. Double or Triple Coating: For that extra crispy texture, make sure to triple-coat your chicken in the flour mixture. This step ensures a crunchy crust that holds up even under the spicy sauce.
2. Marinate for Best Results: While 2 hours of marinating is enough, overnight marination will give you maximum flavor and juiciness.
3. Adjust the Spice Level To Your Liking: If you prefer a milder kick, reduce the cayenne pepper in the sauce. For extra heat, feel free to add more!
4. Don’t Skip the Pickle Brine: The pickle brine adds a tangy depth of flavor to the marinade that makes the chicken extra tasty and also makes the chicken tender too.
5. Serve Immediately: This chicken is best enjoyed fresh and crispy, so serve it hot from the fryer with a side of bread and pickles.

How to Store And Reheat Leftovers

If you have leftovers, store them in an airtight container in the fridge for up to 3 days or in your freezer for 3 months.

For the best texture, reheat the chicken in the oven at 350°F for 10-15 minutes. You can also reheat it in your air fryer at the same temperature for 8-10 minutes.

Avoid the microwave, as it will make the coating soggy.

FAQ's About This Dave's Hot Chicken Recipe

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts for thighs, but thighs tend to be juicier and more flavorful.

How do I make this recipe less spicy?

To tone down the heat, reduce the amount of cayenne pepper in the sauce. You can also serve it with extra pickles and bread to balance the spiciness.

What type of oil is best for frying?

Vegetable oil, peanut oil, avocado oil, or macadamia nut oil is ideal for frying as they have a high smoke point, ensuring that the chicken fries up crispy without burning.

Can I bake the chicken instead of frying?

While frying gives the best crispy texture, you can bake the chicken at 400°F for 25-30 minutes. It won’t be as crispy, but still tasty!

Can I make the chicken ahead of time?

Yes! You can marinate the chicken overnight to enhance the flavor, and fry it the next day.

Do I really need to let the chicken rest after breading?

Yes! It may seem like an extra step, but letting the coated chicken rest for about 10-15 minutes before frying is super important.

This little pause helps the buttermilk marinade and seasoned flour really cling to the chicken. If you skip the rest, you might find your crispy coating falls off in the oil – and nobody wants that. Patience pays off with perfectly breaded, crunchy chicken!

My chicken was crispy outside but undercooked inside. What went wrong?

This usually means your oil was too hot. When the frying oil is overly hot, the outside crust cooks (and browns) much faster than the inside can cook through.

To avoid this, use a thermometer to keep the oil around 350°F. Frying at the right temperature lets the chicken cook evenly, so you get a crispy exterior and fully cooked, juicy interior.

With that said, always check that the internal temperature reaches 165°F to know the chicken's done.

How can I keep my fried chicken from getting soggy?

If your hot chicken turned out a bit soggy or greasy, a couple things might be the culprit. First, make sure the oil is hot enough (around 350°F) before adding the chicken – if the oil is too cool, the breading will absorb more oil and end up soggy instead of crisp.

Second, avoid overcrowding the pan; frying too many pieces at once can drop the oil temperature and create steam, leading to less crispy chicken.

Fry in small batches, and let the oil heat back up between batches. Another tip: When you take the chicken out of the oil, let it rest on a wire rack (if you have one) instead of paper towels. This will allow any excess oil to drain off the breading, and it'll also help the bottom stay crispy.

Final Thoughts

This copycat homemade Dave’s Hot Chicken recipe is sure to satisfy your craving for spicy, crispy fried chicken.

It’s perfect for a weekend meal or when you’re hosting friends who love a good kick of heat. The combination of juicy chicken, crispy coating, and spicy sauce is simply irresistible.

Give this Nashville-style hot chicken recipe a try, and you’ll be making it on repeat! Oh, and as always, if you do give it a try, let me know how it goes for you in the comments below.

More Chicken Recipes to Try Next

• Crustless Chicken Pot Pie
• Popeye's Fried Chicken
• Chicken Big Mac
• Church's Chicken
• Fried Mustard Chicken
• Food Court Bourbon Chicken
• Chicken Bryan
• Chicken Al Pastor

By the way, this recipe is part of my collection of crave-worthy breaded chicken recipes that are great for any and every occasion. Give those a look if you're a sucker for breaded chicken like I am. They won't let ya down.