Dave's Hot Chicken Recipe (Copycat)
If you’ve ever waited in line for Dave’s Hot Chicken, you already know it’s worth the hype. The crispy, juicy chicken, bold Nashville-inspired spice blend, buttery toasted bread, crunchy pickles, and creamy signature sauce come together for one unforgettable meal.
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The good news? You can recreate that same restaurant-quality experience right at home with simple ingredients and a few easy techniques. My homemade Dave’s Hot Chicken recipe delivers everything you love about the original—extra crispy chicken, incredibly juicy meat, layers of smoky heat, and a creamy sauce that balances every bite.
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Whether you’re making chicken tenders, sliders, sandwiches, or serving them over fries, this recipe is guaranteed to become a family favorite.
Unlike many copycat recipes, I focused on every layer of flavor instead of just making spicy fried chicken.
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From the flavorful buttermilk marinade to the seasoned flour coating, spicy chili oil glaze, and homemade Dave’s sauce, every bite tastes like it came straight from your favorite hot chicken restaurant.
The best part? You control the heat. Make it mild enough for kids, medium for weeknight dinners, or crank it all the way up if you love serious spice.
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If you’re craving crispy fried chicken with incredible flavor, this Dave’s Hot Chicken recipe is one you’ll want to make again and again.
Why You’ll Love This Dave’s Hot Chicken Recipe
There are plenty of copycat recipes online, but this version checks every box.
- Extra crispy coating that stays crunchy
- Juicy chicken every single time
- Adjustable spice level from no heat to extra hot
- Easy homemade Dave’s sauce
- Better than takeout
- Great for sliders, sandwiches, wraps, and salads
- Restaurant-quality flavor at home
- Perfect for meal prep
- Family-friendly with customizable heat
- Made with pantry staples
This recipe captures the signature flavors people love while being easy enough for home cooks to master.
What Is Dave’s Hot Chicken?
Dave’s Hot Chicken started as a small pop-up in California serving Nashville-style hot chicken and quickly became one of the fastest-growing chicken chains in the country. Their famous chicken features juicy, hand-breaded chicken tenders that are fried until golden brown before being brushed with a spicy seasoned oil.
The chicken is traditionally served on slices of soft white bread with dill pickle chips and a creamy sauce that perfectly balances the heat.
One of the reasons people love Dave’s Hot Chicken is the ability to customize the spice level. Whether you prefer no spice at all or love an extra-hot challenge, the seasoning can easily be adjusted to fit your taste.
This homemade version captures everything people love about the restaurant while using ingredients you can find at almost any grocery store.
Why This Recipe Works
Every step has a purpose, and together they create chicken that’s crispy on the outside and incredibly juicy on the inside.
The buttermilk marinade tenderizes the chicken while adding flavor throughout.
Cornstarch in the breading creates an extra light, crunchy crust that stays crispy longer.
Double dredging creates those beautiful craggy edges that hold onto every bit of seasoning.
The spicy oil brushed over the fried chicken delivers that signature Dave’s Hot Chicken flavor without making the breading soggy.
The creamy homemade sauce balances the smoky heat with just enough tanginess.
When all of these layers come together, the result is chicken that’s every bit as satisfying as your favorite restaurant.
ButcherBox Makes Great Chicken Even Better
One of my favorite ways to make this recipe even better is by using high-quality chicken from ButcherBox. Their chicken is always tender, flavorful, and consistently sized, which makes frying much easier and helps every piece cook evenly.
I love knowing exactly where my meat comes from, and having premium chicken delivered right to my door makes meal planning so much easier. Since Dave’s Hot Chicken relies on simple ingredients, starting with quality chicken really makes a difference in both flavor and texture.
Whether you’re making chicken tenders, sandwiches, wraps, or meal prepping lunches for the week, high-quality chicken is one of the easiest ways to elevate this recipe.
Ingredients You’ll Need
For the Chicken Marinade
- 2 pounds chicken tenders or boneless skinless chicken breasts cut into strips
- 2 cups buttermilk
- 2 large eggs
- 1 tablespoon pickle juice
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the Crispy Coating
- 2½ cups all-purpose flour
- ¾ cup cornstarch
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 tablespoon kosher salt
For Frying
- Peanut oil, vegetable oil, or canola oil
For the Hot Chicken Oil
- ½ cup frying oil
- 3 tablespoons cayenne pepper (adjust to taste)
- 2 tablespoons brown sugar
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- ½ teaspoon chipotle powder
- ½ teaspoon black pepper
- ½ teaspoon kosher salt
For Dave’s Sauce
- ½ cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon Dijon mustard
- 1 tablespoon pickle juice
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- Pinch of cayenne (optional)
For Serving
- Brioche buns or soft white bread
- Dill pickle slices
- Kale slaw or coleslaw
- French fries
Ingredient Tips
Buttermilk: This helps tenderize the chicken while creating the perfect coating that sticks beautifully.
Cornstarch: Don’t skip it. It’s one of the secrets to achieving that signature crispy exterior.
Pickle Juice: Adds subtle tanginess and enhances the chicken’s flavor without overpowering it.
Brown Sugar: Balances the heat in the Nashville hot oil while helping create that classic flavor.
Cayenne Pepper: This is where most of the heat comes from. Adjust the amount based on your preferred spice level.
Mayonnaise: Use full-fat mayonnaise for the richest and creamiest homemade Dave’s sauce.
Kitchen Equipment You’ll Need
- Large mixing bowls
- Measuring cups and spoons
- Whisk
- Heavy Dutch oven (discount applied at checkout!) or deep skillet
- Wire cooling rack
- Baking sheet
- Tongs
- Instant-read thermometer
- Paper towels
How to Make Dave’s Hot Chicken
Step 1: Marinate the Chicken
In a large bowl, whisk together the buttermilk, eggs, pickle juice, salt, garlic powder, onion powder, and black pepper.
Add the chicken tenders and toss until every piece is coated.
Cover and refrigerate for at least 4 hours, but overnight is even better for maximum tenderness and flavor.
Step 2: Make the Breading
In a separate large bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and pepper until fully combined.
This seasoned flour mixture creates the flavorful, crunchy crust that makes this chicken irresistible.
Step 3: Bread the Chicken
Remove one piece of chicken from the marinade, allowing the excess buttermilk to drip off.
Press it firmly into the flour mixture until every surface is coated.
For extra crispy chicken, dip it back into the buttermilk marinade and coat it in the flour mixture one more time. Gently squeeze the flour onto the chicken to create craggy edges that become wonderfully crispy when fried.
Place each breaded piece onto a wire rack while you finish coating the remaining chicken.
Let the breaded chicken rest for about 10 to 15 minutes before frying. This helps the coating stick better and reduces the chance of it falling off during cooking.
Step 4: Fry Until Perfectly Crispy
Heat about 2 inches of oil in a Dutch oven or heavy skillet to 350°F.
Working in small batches, carefully lower the chicken into the hot oil without overcrowding the pan.
Fry each piece for about 4 to 6 minutes, turning occasionally, until deeply golden brown and the internal temperature reaches 165°F.
Transfer the cooked chicken to a wire rack placed over a baking sheet instead of paper towels to keep the crust nice and crispy.
Step 5: Make the Signature Hot Chicken Oil
While the chicken is still warm, prepare the spicy oil that gives Dave’s Hot Chicken its signature flavor.
Carefully ladle ½ cup of the hot frying oil into a heat-safe bowl. Whisk in the cayenne pepper, brown sugar, smoked paprika, garlic powder, onion powder, chili powder, chipotle powder, black pepper, and kosher salt until smooth.
Using a pastry brush, generously brush both sides of each piece of fried chicken with the hot oil mixture. Start with a light coating if you’re making mild chicken, or add additional layers for medium, hot, or extra hot versions.
This step is what transforms regular fried chicken into Nashville-style hot chicken. Instead of mixing the spices into the breading, the seasoned oil coats the crispy crust and creates layers of smoky, spicy flavor without making the coating soggy.
Step 6: Make Dave’s Sauce
While the chicken cools slightly, whisk together the mayonnaise, ketchup, Dijon mustard, pickle juice, garlic powder, smoked paprika, black pepper, and a pinch of cayenne if you’d like an extra kick.
Cover and refrigerate until ready to serve. The flavors become even better after sitting for about 20 minutes.
The sauce is creamy, slightly tangy, and just rich enough to balance the heat from the chicken.
Step 7: Toast the Bread
One of the details that makes Dave’s Hot Chicken so memorable is the buttery toasted bread underneath the chicken.
Spread a thin layer of butter on slices of white bread or brioche buns and toast them in a skillet until lightly golden.
The toasted bread soaks up some of the spicy oil while staying sturdy enough to hold the crispy chicken.
Step 8: Assemble
Spread a generous layer of Dave’s sauce onto the toasted bread or buns.
Add one or two pieces of hot chicken depending on the size.
Top with dill pickle slices and a handful of kale slaw or classic coleslaw if desired.
Serve immediately with crispy French fries, waffle fries, seasoned fries, potato wedges, or homemade coleslaw.
Every bite should be crispy, juicy, creamy, tangy, buttery, and perfectly spicy.
Choosing Your Heat Level
One of the best parts about making this recipe at home is customizing the spice level for everyone at the table.
No Spice
Skip the cayenne in the hot oil and simply brush the chicken with seasoned oil for flavor.
Mild
Use 1 tablespoon of cayenne in the hot oil.
Medium
Use 2 tablespoons of cayenne.
Hot
Follow the recipe as written using 3 tablespoons.
Extra Hot
Increase the cayenne to 4 tablespoons and add an additional teaspoon of chipotle powder or a pinch of ghost pepper powder if you love serious heat.
What to Serve with Dave’s Hot Chicken
Turn this into a complete restaurant-style meal with a few simple side dishes.
- Crispy French fries
- Waffle fries
- Sweet potato fries
- Mac and cheese
- Creamy coleslaw
- Kale slaw
- Baked beans
- Southern potato salad
- Pickles
- Corn on the cob
- Homemade ranch dressing
- Fresh lemonade
Tips and Tricks for the Best Dave’s Hot Chicken
Marinate Overnight
The longer the chicken marinates, the more flavorful and tender it becomes.
Double Dredge
A second coating creates thicker, crunchier breading that looks just like restaurant-style chicken.
Rest Before Frying
Allow the breaded chicken to sit for 10 to 15 minutes before frying. This helps the coating adhere much better.
Use a Thermometer
Maintaining an oil temperature of 350°F is one of the biggest secrets to perfectly fried chicken. Oil that’s too cool creates greasy chicken, while oil that’s too hot burns the coating before the inside cooks through.
Don’t Crowd the Pan
Fry only a few pieces at a time to keep the oil temperature consistent.
Drain on a Wire Rack
Using a wire rack instead of paper towels keeps the crust crispy instead of steaming.
Brush While Hot
Apply the seasoned oil immediately after frying so it absorbs into the crust.
Toast the Bread
This small step makes a huge difference and adds another layer of buttery flavor.
Let the Sauce Chill
Giving the sauce at least 20 minutes in the refrigerator allows all of the flavors to blend together.
Serve Immediately
Hot chicken is always at its crispiest right after frying.
Variations
Dave’s Hot Chicken Sliders
Serve smaller chicken tenders on slider buns with extra pickles and sauce for parties or game day.
Chicken Sandwich
Use larger chicken breasts instead of tenders and pile them onto toasted brioche buns.
Chicken Wrap
Slice the chicken and wrap it in a flour tortilla with lettuce, cheese, pickles, and Dave’s sauce.
Hot Chicken Salad
Top a crisp salad with sliced hot chicken, tomatoes, cucumbers, avocado, and ranch dressing.
Chicken and Waffles
Pair the crispy chicken with fluffy waffles and drizzle with maple syrup for a sweet and spicy brunch.
Loaded Hot Chicken Fries
Pile chopped hot chicken over crispy fries with extra sauce, shredded cheese, and pickles.
Storage
Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
Keep the sauce in a separate airtight container in the refrigerator for up to 1 week.
Store the bread, pickles, and slaw separately so everything stays fresh.
Freezing Instructions
The fried chicken freezes surprisingly well.
Allow the chicken to cool completely before placing it in a freezer-safe container or freezer bag.
Freeze for up to 3 months.
For best results, freeze the chicken before brushing on the spicy oil and add the hot oil after reheating.
Reheating
The air fryer is hands down the best way to bring leftover hot chicken back to life.
Heat at 375°F for 4 to 6 minutes until hot and crispy.
You can also reheat the chicken in a 400°F oven for about 10 to 12 minutes.
Avoid using the microwave if possible since it softens the crispy coating.
Make Ahead
You can marinate the chicken up to 24 hours ahead of time.
The breading mixture can be prepared several days in advance and stored in an airtight container.
Dave’s sauce actually tastes even better after chilling overnight.
The chicken can also be fried ahead of time and reheated in the air fryer just before serving for an easy weeknight dinner.
Common Mistakes to Avoid
- Frying chicken straight from the refrigerator without allowing the breading to rest.
- Skipping the cornstarch in the flour mixture.
- Using oil that’s too hot or too cold.
- Crowding the frying pan.
- Forgetting to season every layer.
- Not brushing on the Nashville hot oil while the chicken is still warm.
- Overcooking the chicken.
- Draining on paper towels instead of a wire rack.
- Skipping the toasted bread.
More Recipes to Try
If you loved this homemade Dave’s Hot Chicken recipe, here are a few more easy dinner recipes you’ll definitely want to make next:
These recipes are perfect for busy weeknights, game day spreads, family dinners, and backyard cookouts, making them great additions to your weekly meal plan.
Frequently Asked Questions
What is Dave’s Hot Chicken made of?
Dave’s Hot Chicken is made with hand-breaded chicken tenders or chicken breasts that are marinated in buttermilk, coated in seasoned flour, fried until crispy, and brushed with a spicy Nashville-style oil. It’s traditionally served with pickles, white bread or brioche buns, and a creamy signature sauce.
Is Dave’s Hot Chicken actually Nashville hot chicken?
It’s inspired by Nashville hot chicken but has its own signature flavor profile. The seasoned hot oil and creamy sauce make it unique while still honoring the classic style.
How spicy is Dave’s Hot Chicken?
The spice level is completely customizable. This recipe lets you make everything from mild to extra hot by adjusting the amount of cayenne pepper.
Can I make this recipe less spicy?
Absolutely! Reduce or completely omit the cayenne pepper in the hot oil while keeping the other seasonings for great flavor.
What cut of chicken works best?
Chicken tenders are the closest to the restaurant version, but sliced boneless, skinless chicken breasts work beautifully too.
Why do you marinate the chicken in buttermilk?
Buttermilk tenderizes the chicken while adding moisture and helping the breading stick for an extra crispy coating.
Can I marinate overnight?
Yes! Marinating overnight gives the chicken even more flavor and tenderness.
Why add pickle juice?
Pickle juice adds a subtle tanginess that enhances the chicken without making it taste like pickles.
Can I bake this instead of frying?
Yes. Bake at 425°F for about 20–25 minutes, flipping halfway through, until the internal temperature reaches 165°F. While the coating won’t be quite as crispy as fried chicken, it will still be delicious.
Can I air fry this recipe?
Yes! Spray both sides with cooking oil and air fry at 390°F for 10–14 minutes, flipping halfway through.
What oil is best for frying?
Peanut oil, vegetable oil, or canola oil all work well because they have high smoke points and neutral flavors.
Why use cornstarch in the breading?
Cornstarch creates an extra light, crunchy coating that stays crisp longer than flour alone.
Do I need to double dredge the chicken?
I highly recommend it. Double dredging creates the thick, craggy crust that’s characteristic of restaurant-style fried chicken.
Why let the breaded chicken rest before frying?
Resting allows the breading to hydrate and adhere to the chicken, helping prevent it from falling off during frying.
How do I know when the chicken is done?
Use an instant-read thermometer. The internal temperature should reach 165°F.
Can I use chicken thighs?
Yes! Boneless, skinless chicken thighs are incredibly juicy and flavorful.
Can I make the sauce ahead of time?
Definitely. The sauce actually tastes even better after chilling for a few hours or overnight.
How long does Dave’s sauce last?
Stored in an airtight container in the refrigerator, it stays fresh for about one week.
Can I freeze the chicken?
Yes. Freeze the fried chicken before adding the hot oil for the best texture when reheated.
What’s the best way to reheat it?
An air fryer or oven keeps the coating crispy. The microwave works in a pinch but softens the crust.
Can I make sliders instead?
Absolutely! Serve the tenders on slider buns with pickles and sauce for the perfect party food.
What bread is traditionally served with hot chicken?
Soft white sandwich bread is traditional, but buttery brioche buns are delicious for sandwiches and sliders.
What pickles should I use?
Classic dill pickle chips offer the best flavor and crunch.
Can I make this gluten-free?
Yes! Substitute your favorite gluten-free flour blend and gluten-free cornstarch, and use gluten-free buns or bread.
Can I make it dairy-free?
Use your favorite dairy-free buttermilk substitute made with plant milk and lemon juice or vinegar, along with dairy-free butter for toasting.
Can I prepare everything ahead for a party?
Yes! Marinate the chicken, mix the breading, and prepare the sauce the day before. Fry the chicken just before serving for the crispiest results.
Why brush on the spicy oil after frying?
This is the signature Nashville hot chicken technique. It adds bold flavor while preserving the crispy coating.
Can I make extra hot oil?
Of course! Increase the cayenne or add a pinch of ghost pepper or Carolina Reaper powder if you enjoy intense heat.
Is this recipe kid-friendly?
Yes! Simply skip the cayenne and spicy oil for a crispy chicken tender everyone can enjoy.
Can I use this recipe for chicken sandwiches?
Absolutely! It works perfectly for full-size chicken sandwiches, sliders, wraps, salads, or even loaded fries.
Dave's Hot Chicken
Ingredients
Chicken Marinade
- 2 lbs chicken breast or chicken tenders
- 2 cups buttermilk
- 2 large eggs
- 1 tbsp pickle juice
- 2 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Ground black pepper
Breading
- 2½ cups all-purpose flour or gluten-free flour
- ¾ cup cornstarch
- 2 tsp paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp cayenne
- 1 tbsp salt
- 1 tsp ground black pepper
Hot Oil
- ½ cup frying oil
- 3 tbsp cayenne
- 2 tbsp dark brown sugar or light brown sugar
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- ½ tsp chipotle powder
- salt to taste
- ground black pepper to taste
Sauce
- ½ cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp Dijon mustard
- 1 tbsp pickle juice
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ground black pepper
- pinch of cayenne optional
For Serving
- Brioche buns
- White bread
- Dill pickle chips
- Slaw
- Fries
- Chips of choice
Instructions
- Whisk together the marinade ingredients and marinate the chicken for at least 4 hours or overnight. Combine all breading ingredients in a large bowl.
- Dredge the chicken in the flour mixture, dip back into the marinade, then dredge a second time. Let the breaded chicken rest for 10–15 minutes.
- Heat oil to 350°F. Fry the chicken in batches for 4–6 minutes until golden brown and the internal temperature reaches 165°F.
- Whisk together the hot oil ingredients and brush generously over the fried chicken.
- Mix the Dave's sauce ingredients until smooth.
- Toast the bread or buns with butter. Assemble with sauce, chicken, pickles, and slaw. Serve immediately.
Notes
Estimated Nutrition Information
Per Serving (Approximate)- Calories: 645
- Protein: 39g
- Carbohydrates: 36g
- Fat: 37g
- Saturated Fat: 8g
- Cholesterol: 180mg
- Sodium: 1,180mg
- Fiber: 2g
- Sugar: 6g
