Dave’s Hot Chicken
Najat
Photo by Najat
f you’re a fan of Dave’s Hot Chicken, you know that perfect balance of crispy fried chicken with a kick of spicy, flavorful heat is absolutely addictive. The good news? You don’t have to wait in line — with this homemade Dave’s Hot Chicken, you can enjoy that same fiery crunch right in your own kitchen.
This recipe combines juicy marinated chicken, a crispy seasoned coating, and a homemade hot sauce that packs the perfect punch. Served with soft homemade buns and a creamy dipping sauce, it’s ideal for lunch, dinner, or even game day. Whether you want to impress friends or just treat yourself, this spicy fried chicken recipe will quickly become a favorite.
Ingrediënten
CHICKEN MIXTURE
HOT SAUCE
SAUCE
Shop ingredients:
Tips
For an extra crispy layer, coat the chicken twice: first in the flour mix, then briefly back in the marinade, and once more through the flour mix. This gives you a super-crispy crust.
Make sure the oil stays around 170–175 °C (340–350 °F). If the oil is too hot, the outside will burn while the inside stays raw. Too cold, and the chicken will become greasy and soggy.
Let the chicken drain on a wire rack. This keeps the bottom crispy (on paper towels, it can get a bit soft).
Prefer less heat? Use a little less cayenne pepper in the marinade or hot sauce.
Want it extra spicy? Add some chili powder, extra cayenne, or sriracha to the hot sauce.
The sauce can be made a day in advance. The flavors will meld nicely in the fridge.
It’s delicious with homemade buns, some sweet-and-sour pickles, and lettuce to balance the spiciness.
Stappenplan
In a deep bowl, mix the buttermilk, sambal, pickle juice (25 ml), onion powder, cayenne pepper, black pepper, garlic powder, paprika, salt, and the beaten egg.
Slice the chicken into thin pieces and add them to the mixture. Stir well, cover, and let the chicken marinate in the refrigerator for at least 30 minutes.
In a large bowl, mix the cornstarch, flour, cayenne pepper, paprika, onion powder, garlic powder, and salt.
Take the chicken pieces one by one out of the marinade, let them drain slightly, and coat them in the flour mix.
Place the breaded chicken on a sheet of parchment paper.
In a bowl, mix the sunflower oil, cayenne powder, onion powder, black pepper, and paprika. Set aside.
In a small bowl, combine the mayonnaise, hot chili sauce, 50 g of the prepared hot sauce, and the pickle juice (30 ml) until smooth.
Heat a generous layer of sunflower oil in a frying pan over medium heat. Fry the chicken pieces until golden brown and cooked through on both sides. Drain on paper towels.
Brush the chicken with the hot sauce.
Serve with homemade buns and the sauce.
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