Easy, Homemade Dave’s Hot Chicken (Copycat Recipe)

There is hot chicken, and then there is the kind of hot chicken that makes you stop everything and just say, “Wow.”

I remember my first real encounter with this fiery bird on a weekend trip to Nashville. The heat was incredible, a real force of nature, but I left wanting just a little something more than just the burn. A few years later, the Dave’s Hot Chicken craze swept the nation, and I was hooked by their straightforward, delicious approach. I loved the tender chicken, the soft bun, the simple pickles. It was almost perfect.

But you know me, I can’t leave well enough alone. I went home on a mission to recreate that magic in my own kitchen, but with my own Southern twist. I wanted to build a deeper, more savory flavor into the spice paste itself. My poor husband, bless his heart, tasted more test batches of my copycat Dave’s Hot Chicken than I can count.

After weeks of tinkering, I found the secret. It wasn’t just about the heat. It was about the fat. Instead of using plain neutral oil or lard in the spicy coating, I rendered down some thick-cut, smoky bacon and used that glorious, flavor-packed fat. The result? A hot chicken with a smoky, savory soul that complements the cayenne pepper beautifully. This is it, y’all. This is the one.

Why This Dave’s Hot Chicken Recipe Works

Nashville hot chicken has a storied history, starting with the legendary Prince’s Hot Chicken Shack. It was born from a tale of a scorned lover trying to punish her partner with an impossibly spicy piece of fried chicken, but the plan backfired when he ended up loving it. That happy accident gave us one of the South’s most iconic dishes.

Fast forward a few decades, and a group of friends in California created their own version, selling it out of a parking lot pop-up. That pop-up became Dave’s Hot Chicken, a phenomenon that took the simple concept of hot chicken tenders and sliders and perfected it for a massive audience. Their success lies in their focus: perfectly fried chicken available in a range of searing heat levels, served simply and consistently.

This recipe works because it honors that legacy while adding a layer of homegrown Southern flavor. We start with the fundamentals that make Dave’s Hot Chicken so popular. The chicken is brined in buttermilk until it’s impossibly tender and juicy. The breading is light, craggy, and fries up to a perfect golden-brown crisp. The spice paste delivers that signature, eye-watering heat that fans crave.

But my secret ingredient, the rendered bacon fat, is what truly sets this recipe apart. It infuses the spice paste with a smoky, savory depth that you won’t find in any restaurant. It rounds out the sharp heat of the cayenne and adds a complexity that tastes like it’s been slow-simmering for hours. It’s a simple change that makes a world of difference, turning a great copycat recipe into a truly unforgettable meal.

Ingredients for Dave’s Hot Chicken

The magic of this recipe is in the layering of flavors, from the tangy brine to the fiery, smoky paste. That special paste is where my little twist comes in, so don’t skip it!

For the Buttermilk Brine:

• 2 lbs boneless, skinless chicken tenders (or breasts cut into strips)
• 2 cups whole buttermilk
• 1/4 cup dill pickle juice
• 1 tbsp hot sauce (like Texas Pete or Frank’s RedHot)

For the Breading:

• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp garlic powder

For the Bacon Fat Spice Paste (The Twist!):

• 4 slices thick-cut smoked bacon
• 1/2 cup cayenne pepper (use less for mild, more for extra hot)
• 2 tbsp dark brown sugar, packed
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp kosher salt

For Frying & Assembly:

• 48 oz peanut or canola oil, for frying
• 8 brioche slider buns
• Dill pickle chips
• Comeback sauce or your favorite creamy sauce for serving

A note on the key ingredients. For the chicken, using tenders is easiest, but feel free to use chicken breasts sliced into thick strips. For the bacon, a good quality, thick-cut smoked variety like applewood or hickory will yield the most flavorful fat. This rendered bacon fat is the heart of this recipe’s unique flavor, so it’s worth getting the good stuff. Finally, the brand of cayenne pepper you use can really affect the heat level. Some are much hotter than others, so start with a little less if you’re unsure of its potency.

Step-by-Step Instructions For Making Dave’s Hot Chicken

Follow these steps closely, and you’ll have chicken that’s perfectly crisp, incredibly juicy, and packed with that signature heat. Having your stations set up before you start frying makes the whole process smooth as silk.

1. Brine the Chicken: In a large bowl, whisk together the buttermilk, dill pickle juice, and hot sauce. Add the chicken tenders, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight. This step is crucial for tender, flavorful chicken.
2. Prepare Your Stations: Before you pull the chicken out, get everything else ready. In a shallow dish, whisk together the flour, cornstarch, salt, pepper, and garlic powder for the breading. In a separate, heat-proof bowl, combine all the spice paste ingredients: cayenne, brown sugar, chili powder, smoked paprika, garlic powder, and salt. Have a wire rack set over a baking sheet ready for the cooked chicken.
3. Cook the Bacon & Start the Oil: In a small skillet over medium heat, cook the 4 slices of bacon until crispy and all the fat has rendered. Remove the bacon strips for another use (a little snack for the cook!) and carefully pour about 1/2 cup of the hot rendered fat directly into the bowl with the spice mixture. Whisk immediately until it forms a smooth, glossy, deep-red paste. The aroma will be incredible! At the same time, begin heating your 48 oz of frying oil in a large Dutch oven or deep skillet to 350°F. A deep-fry thermometer is your best friend here for perfect results.
4. Dredge the Chicken: Working one piece at a time, remove a chicken tender from the brine, letting the excess drip off. Dredge it thoroughly in the flour mixture, pressing the flour on to create a thick, shaggy coat. This texture is what creates those amazing crispy bits. Place the coated chicken on a separate plate or wire rack and let it rest for 10-15 minutes. This helps the breading adhere better during frying.
5. Fry to Golden Perfection: Carefully place 3-4 pieces of chicken into the hot oil, being sure not to overcrowd the pan. Frying too many pieces at once will drop the oil temperature and lead to greasy chicken. Fry for 5-7 minutes, flipping halfway through, until the chicken is a deep golden brown and cooked through to an internal temperature of 165°F.
6. Coat with Fiery Flavor: As soon as you remove the chicken from the fryer, place it on the wire rack and immediately brush it generously on all sides with the bacon fat spice paste. The heat from the chicken helps the paste melt and seep into every nook and cranny of the crispy breading. Be generous here!
7. Assemble and Serve: Lightly toast your brioche buns. Slather your favorite sauce on the bottom bun, place a hot chicken tender on top, and finish with a few crunchy dill pickle chips. Serve immediately and get ready for the rave reviews.

How To Serve Dave’s Hot Chicken

Serving this chicken is half the fun, and presentation can turn a simple meal into a real event. While the classic slider is a must, don’t be afraid to think beyond the bun. This chicken is versatile enough to be the star of the show in several delicious ways.

The most authentic way to serve your homemade Dave’s Hot Chicken is just like the restaurant does. Build a perfect slider on a soft, toasted brioche bun. Add a generous dollop of a creamy, tangy comeback-style sauce, place the fiery chicken tender on top, and crown it with a few crisp dill pickle chips. The combination of the soft bun, spicy chicken, cool sauce, and tangy pickle is absolute perfection. Pair it with a side of crinkle-cut fries and you’ll feel like you’re right there in their shop.

But for a bigger gathering or a family-style meal, here are a few other wonderful ways to serve it up:

• Tenders and Dips Platter: Sometimes you just want the chicken itself. Serve the hot chicken tenders on a large platter with an assortment of cooling dips. A classic buttermilk ranch, a creamy blue cheese dressing, or even a honey mustard can provide a delicious counterpoint to the spice.
• Spicy Chicken and Waffles: For a truly decadent Southern brunch, serve a hot chicken tender atop a fluffy Belgian waffle. Drizzle the whole thing with a little bit of maple syrup for a sweet and spicy combination that is out of this world.
• The Ultimate Loaded Fries: Make a big batch of french fries and top them with chopped-up pieces of hot chicken, a drizzle of comeback sauce, and some shredded cheese or chopped pickles. It’s a messy, glorious meal that’s perfect for game day.
• A Fiery Chicken Salad: Let the chicken cool slightly, chop it into bite-sized pieces, and toss it over a bed of crisp romaine lettuce with tomatoes, cucumbers, and a creamy ranch dressing for a salad with a serious kick.

No matter how you serve it, a cooling side dish is always a welcome partner. A creamy coleslaw, a rich and cheesy macaroni and cheese, or simple buttered corn on the cob will help balance the heat and round out the meal beautifully.

How To Store & Reuse Dave’s Hot Chicken Leftovers

If you find yourself with leftovers, which I admit is a rare occasion in my house, storing them properly is key to enjoying them the next day. The biggest challenge is preserving that wonderful crispy crust. Soggy breading is the enemy of good leftover fried chicken!

For best results, store the components separately if you can. If you have uncooked, coated chicken, it’s best to fry it all up. Once cooked and cooled to room temperature, place the chicken tenders in a single layer in an airtight container. Stacking them can create steam and soften the crust. Store any extra sauce and pickles in their own separate containers in the refrigerator. The chicken will keep well for up to 3 days.

When it comes to reheating your Dave’s Hot Chicken, please step away from the microwave. It will turn that beautiful, crispy coating into a sad, steamy mess. Here are the best ways to bring it back to life:

• The Air Fryer Method: This is, without a doubt, the best way to reheat fried chicken. Place the tenders in the air fryer basket in a single layer and heat at 375°F for about 4-6 minutes, flipping halfway through. The circulating hot air re-crisps the breading perfectly, making it taste almost as good as fresh.
• The Oven Method: If you don’t have an air fryer or are reheating a larger batch, the oven is your next best bet. Preheat your oven to 400°F. Place the chicken on a wire rack set inside a baking sheet. This allows air to circulate all around the chicken, preventing a soggy bottom. Bake for 10-15 minutes, or until heated through and crispy.

As for reusing the leftovers, they are fantastic chopped up and tossed into other dishes. You can add them to a macaroni and cheese bake for a spicy surprise, use them as a topping for a homemade pizza, or chop them finely to make a fiery chicken salad sandwich. The possibilities are as delicious as they are endless.

Substitutions & Variations For Dave’s Hot Chicken

While I think this recipe is pretty darn perfect as is, I know that every cook likes to put their own spin on things, or sometimes you just have to work with what’s in your pantry. This Dave’s Hot Chicken recipe is wonderfully adaptable, so feel free to make it your own with these suggestions.

First, let’s talk heat. The level of spiciness is entirely up to you. For a milder version, you can cut the cayenne pepper in half and increase the amount of smoked paprika and brown sugar to balance it out. If you’re a true heat-seeker, feel free to add a teaspoon or two of ghost pepper powder or habanero powder to the spice paste. Just be sure to warn your guests!

My special twist is the rendered bacon fat, but if you don’t eat pork or don’t have bacon on hand, you can absolutely make a substitution. The traditional method is to use about 1/2 cup of the hot frying oil itself, ladled carefully into the spice mix. For another layer of flavor, you could also use brown butter, which adds a nutty richness that works beautifully.

Here are a few other fun variations to try:

• Go Gluten-Free: You can easily make this recipe gluten-free by swapping the all-purpose flour for your favorite 1-to-1 gluten-free baking blend. Also, be sure to serve it on gluten-free buns.
• Use Chicken Thighs: For an even juicier piece of chicken, you can use boneless, skinless chicken thighs. They may take a minute or two longer to fry, so use a meat thermometer to ensure they reach 165°F.
• Pickle-Brined Chicken: If you’re a huge pickle fan, you can increase the pickle juice in the brine and reduce the buttermilk for an extra tangy flavor that cuts through the richness of the fried coating.
• Sweet & Spicy Variation: Add a tablespoon of honey or maple syrup to the spice paste when you’re mixing it. This creates a sticky, sweet, and spicy glaze that is absolutely addictive.

Don’t be afraid to play around with the spices in the paste, either. A pinch of cinnamon or allspice can add a wonderful warmth, while a little onion powder can boost the savory notes. Cooking should be fun, so use this recipe as a starting point for your own perfect hot chicken creation.

5 FAQs About Dave’s Hot Chicken

Here are some straightforward answers to the most common questions I receive about this Dave’s Hot Chicken recipe.

What makes this Dave’s Hot Chicken recipe authentic?

This recipe captures the authentic spirit and flavor profile of the famous Dave’s Hot Chicken by focusing on the core components that make it so beloved. The foundation of the recipe is a tender, juicy piece of chicken, which we achieve through a buttermilk and pickle juice brine. This process not only tenderizes the meat but also infuses it with a subtle tang that is a hallmark of great Southern fried chicken.

Next, we nail the texture. The breading uses a combination of flour and cornstarch to create a coating that is substantial and craggy, frying up to a beautiful golden-brown with an incredibly satisfying crunch. Finally, and most importantly, is the signature spicy glaze. My recipe creates a fiery, oil-based paste using a generous amount of cayenne pepper, which is brushed onto the chicken while it’s still piping hot from the fryer. This method ensures the chicken is glossy, spicy, and packed with flavor, just like the original. The classic assembly on a soft brioche bun with comeback sauce and pickles completes the authentic experience. My personal twist of using bacon fat simply enhances the authenticity with a deeper, smokier flavor that feels right at home in a Southern kitchen.

Can I make Dave’s Hot Chicken in an air fryer?

Yes, you can absolutely make a delicious version of this Dave’s Hot Chicken recipe in an air fryer, though the results will be slightly different than deep frying. You won’t get the same deeply crispy, craggy crust that comes from being submerged in hot oil, but you will get a wonderfully crunchy and significantly lighter version that is still packed with flavor.

To adapt the recipe, you’ll prepare and brine the chicken as directed. When you dredge the chicken in the flour mixture, make sure it’s very well coated. Then, you’ll need to generously spray the coated chicken on all sides with cooking oil spray; this is crucial for getting it golden and crisp. Place the chicken in a single layer in the air fryer basket and cook at 400°F for about 15-20 minutes, flipping halfway through, until the chicken is cooked through and the coating is golden. To finish, you’ll still make the spice paste, but you may need to warm it slightly to make it brushable. Coat the hot chicken from the air fryer with the paste and serve immediately. It’s a fantastic alternative for a weeknight meal when you don’t want to deal with a big pot of oil.

What is the best oil for frying Dave’s Hot Chicken?

The best oil for frying any kind of chicken, including this hot chicken recipe, is one with a high smoke point and a neutral flavor. A high smoke point means the oil can reach the necessary temperature for frying (around 350°F) without burning and creating off-flavors. You want the flavor of the chicken and the spices to be the star, not the oil it was cooked in.

My top recommendation is peanut oil. It has a high smoke point (around 450°F) and is the traditional choice for frying in the South because it produces an exceptionally crispy and light result. Canola oil and vegetable oil are also excellent, widely available, and affordable choices with smoke points well above the required frying temperature. The most important tool you can have when frying is a good thermometer, either a clip-on candy/deep-fry thermometer or an instant-read one. Maintaining a consistent oil temperature is the real secret to chicken that is crispy and golden on the outside and perfectly cooked and juicy on the inside, not greasy or soggy.

How can I control the spice level of my homemade Dave’s Hot Chicken?

Controlling the heat level is one of the best parts of making this recipe at home, as you can tailor it perfectly to your family’s preferences. The primary source of heat is the cayenne pepper in the spice paste, so that’s the main dial you can turn up or down. For a “Medium” heat, I’d suggest using about 1/4 cup of cayenne. For “Hot,” use the 1/2 cup as written in the recipe. For “Extra Hot” or “Reaper” level, you can go up to 3/4 cup of cayenne and even add a teaspoon of a superhot powder like ghost pepper or Carolina Reaper.

Beyond adjusting the cayenne, you can also balance the heat. The dark brown sugar in the recipe is there for this very reason; its sweetness helps to mellow the fiery bite of the pepper. If you reduce the cayenne, you might want to reduce the sugar slightly as well to maintain balance. Lastly, the way you serve the chicken can help control the perceived heat. Offering plenty of cooling elements like a creamy coleslaw, buttermilk ranch dressing for dipping, or serving it alongside a glass of cold milk can provide a welcome relief for those who find the spice a bit too intense.

What’s the secret to getting the breading to stick to Dave’s Hot Chicken?

There is nothing more disappointing than going through all the work of frying chicken only to have the beautiful, crispy breading fall off. Fortunately, there are a few simple but crucial secrets to ensure that coating stays put. First, after you remove the chicken from the buttermilk brine, let the excess drip off but do not pat it dry. You want the surface to be tacky, as this moisture acts like a glue for the flour mixture.

Second, after dredging the chicken and pressing the flour mixture on firmly, let the coated chicken rest on a wire rack for at least 10 to 15 minutes before it goes into the oil. This “hydration” time allows the flour to bond with the moisture from the brine, forming a sturdy paste-like layer that will cling tightly to the chicken during frying. The third and final secret is to be gentle in the fryer. Lay the chicken into the hot oil carefully, and don’t overcrowd the pan. Let the crust set and turn golden on the first side before using tongs to gently flip it just once. Too much movement can knock the breading loose before it has a chance to become one with the chicken.

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