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

why make this recipe

This Homemade Dave’s Hot Chicken Recipe (Crispy Nashville-Style) gives you spicy, crunchy chicken that tastes like a takeout favorite. It uses simple ingredients and a quick marinade to make moist chicken. You can make it at home for a weeknight meal or for guests who like bold heat.

introduction

This recipe mixes buttermilk, hot sauce, and pickle brine to make a tangy marinade. The chicken gets a triple flour coat for extra crispness and a spicy oil-brushed finish. If you like other spicy chicken dishes, try a similar method from a trusted source like the baked crunchy hot honey chicken recipe for a milder, sweet-spicy variation.

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

Start by seasoning and marinating the chicken. Dredge each piece in flour, dip back in the marinade, and flour again for a triple coat. Fry the chicken until golden and the inside reaches a safe temperature. Finish by brushing a hot spice oil over the fried chicken so the heat sticks to the crust.

Ingredients :

• 6 chicken thighs with skin on
• 3/4 cup buttermilk
• 2 tbsp hot sauce
• 1 egg
• 2 tbsp pickle brine
• 1 cup flour
• 1/2 cup corn starch
• 2 tsp salt (for flour mix)
• 1 1/2 tbsp cayenne pepper
• 1 tsp garlic powder
• 1/4 tsp salt (for spice mix)
• 1 tsp paprika
• 1 tsp black pepper
• 1/4 cup oil (for frying)

Directions :

1. Season the chicken with salt on both sides. Let it sit overnight if possible, but it’s not required.
2. In a measuring cup, mix the buttermilk, egg, hot sauce, and pickle brine. Stir until combined.
3. Pour the marinade over the chicken and let it soak at least 2 hours. For best results, marinate overnight in a ziplock bag.
4. In a large bowl, whisk together the flour, corn starch, and 2 tsp salt.
5. Remove a piece of chicken from the marinade and coat it in the flour mix. Dip it back into the marinade, then coat it in the flour again. Repeat once more so each piece is triple coated. Set the coated chicken on a wire rack. Repeat for all pieces.
6. Heat oil in a large pan or pot to 350°F (180°C). Fry the chicken in batches, about 7 minutes per side, until golden and the internal temperature reaches 160°F. Drain on a wire rack.
7. In a small bowl, mix cayenne pepper, garlic powder, paprika, 1/4 tsp salt, and black pepper. Add a few spoonfuls of the hot frying oil to the spice mix and stir until it makes a spreadable paste.
8. Generously brush the spice mixture over the hot fried chicken. Serve with slices of bread and pickles.

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

Serve the chicken hot on white bread slices with dill pickle chips on the side. Offer extra hot sauce if people want more heat. A simple coleslaw or fries go well with this dish.

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

• Cool the chicken to room temperature no more than two hours after cooking.
• Store in an airtight container in the refrigerator for up to 3 days.
• To reheat, bake in a 375°F oven for 10–15 minutes until hot and crisp. Avoid microwaving if you want to keep the crust crisp.

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

• Marinate overnight for the best flavor and juiciness.
• Use a wire rack when resting and after frying to keep the crust crisp.
• Keep oil temperature steady around 350°F so the chicken cooks evenly.
• Triple coat the chicken and press the flour into the skin so the crust sticks well.
• If you like less heat, reduce the cayenne in the spice mix.

variation (if any)

• Make it less spicy: halve the cayenne pepper.
• Make it sweeter: add 1 tbsp honey to the spice oil before brushing.
• Oven-fried option: bake at 425°F on a wire rack for 25–30 minutes, flipping once, until cooked through.

FAQs

Q: Can I use chicken breasts instead of thighs?
A: Yes. Use bone-in, skin-on breasts if you can. Adjust frying time so the thick part reaches 160°F internal.

Q: Can I use regular milk instead of buttermilk?
A: You can, but buttermilk makes the chicken more tender. If needed, add 1 tsp vinegar to a cup of milk and wait 5 minutes as a substitute.

Q: How spicy will this be?
A: This version is hot. Reduce cayenne and hot sauce to make it milder.

Q: Can I make the spice mix ahead?
A: Yes. Mix the dry spices ahead and keep them in a sealed jar. Add hot oil only when you brush the chicken.

Q: Is the triple coat necessary?
A: It gives the best crunch. You can double coat, but the crust will be less thick.

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