Dave’s Hot Chicken

I’ve been seeing posts on Dave’s Hot Chicken along with Raising Cane’s or Chilli’s. I love these copycat recipes because that means the kids can eat the things they see in the restaurants, but I can make them in the quantity I need, without paying premium prices. I love cooking, so recreating these recipes that I know everyone will enjoy is just the icing on the cake. This Dave’s Hot Chicken was so delicious!!!! My brother was craving this for ages, but I am so glad I was able to make them for him too. 

Preparation Time 35 minutes

Marination Time Overnight

Cook Time 30 minutes 

Serves 4 

Ingredients

1 kg chicken tenders and breasts 

1/2 cup yogurt 

1/2 cup milk 

2 eggs 

1/2 cup pickle juice 

1 tablespoon mustard 

1/4 cup hot sauce 

1 teaspoon salt 

Seasoned Flour 

400 grams flour 

200 grams corn starch 

2 teaspoon baking powder 

1 teaspoon garlic powder 

1 teaspoon MSG 

1 teaspoon chilli powder 

1 teaspoon paprika 

1/2 teaspoon black pepper 

1 teaspoon salt 

Dry Rub Seasoning 

1 tablespoon cayenne pepper 

2 teaspoon garlic powder 

2 teaspoon onion powder 

1/2 teaspoon salt 

1/2 teaspoon black pepper 

Hot Oil Seasoning 

1 tablespoon brown sugar 

1 teaspoon cayenne pepper 

1/2 teaspoon garlic powder 

1/2 teaspoon onion powder 

1/2 teaspoon salt 

1/4 teaspoon black pepper 

1/2 teaspoon chilli powder 

1/2 cup hot oil 

Slaw 

1/2 head purple cabbage- shredded 

1/2 head green cabbage- shredded 

1/2 cup mayonnaise 

1 tablespoon apple cider vinegar 

2 tablespoons honey 

Salt and pepper- to taste 

Dave’s Sauce 

1/2 cup mayonnaise 

1/4 cup chipotle sauce 

1 tablespoon sugar 

1 tablespoon honey 

To Serve 

4 buns 

Pickle slices 

Fries 

Instructions 

1. Brine the chicken: in a large bowl, combine the yogurt, milk eggs, pickle juice, mustard and hot sauce. Add the chicken and mix to coat. Cover and marinate in the fridge overnight. 

2. Prepare the seasoned flour: the next day, in a clean bowl, whisk together the flour, corn starch, baking powder, salt, pepper, paprika, chilli powder, onion powder, garlic powder and MSG. 

3. Dredge the chicken: remove the chicken from the brine. Toss the chicken in the seasoned flour, dip it back in the brine, then finally dredge it again in the seasoned flour. Shake off any excess flour and set the chicken on a wire rack. Let it sit for 10 minutes. 

4. Fry the chicken: heat the oil for deep frying to 180c. Fry the chicken in batches until a light golden colour. Remove it from the oil, let it rest on the wire rack for a fee minutes, then fry it again until a deep golden brown. 

5. Season the hot oil: in a bowl, mix the brown sugar, cayenne, garlic powder, onion powder, salt, pepper and chilli powder. Pour 1/2 cup of hot frying oil over the spices and whisk it in. Brush the hot oil seasoning over the fried chicken. 

6. Finish the chicken with the dry rub: mix the dry rub ingredients together and sprinkle it over the oiled chicken for an extra punch of flavour. 

7. Make the slaw: in a large bowl, mix the mayo, apple cider vinegar, honey, salt and pepper. Add the kale and coleslaw mix. Toss it all together to coat the veg in the dressing. 

8. Make the Dave’s Sauce: Stir together the mayonnaise, chipotle sauce, sugar and honey until smooth. 

9. Assemble the sliders: toast the potato buns with butter or mayonnaise. Spread the Dave’s sauce on the bottom bun. Add a layer of the slaw, pickles, chicken, sauce and then the top bun. 

10. Serve Dave’s hot chicken with crinkle fries.