Dave’s Hot Chicken Sandwich Dupe

This Dave’s Hot Chicken Sandwich copycat is crispy, juicy, and packed with heat—perfect for spice lovers! Adjust the hot sauce level to fit your personal spice tolerance and enjoy this restaurant favorite from the comfort of your own kitchen.

Serves:  4

Ingredients:

• 7 Ounces boneless, skinless chicken thighs (4 chicken thighs) (for a juicer sandwich, for chicken marinade)

• 1 Cups buttermilk (for chicken marinade)

• 2 Teaspoons garlic powder (for chicken marinade)

• 1 Teaspoons paprika (for chicken marinade)

• .5 Teaspoons cayenne pepper (for chicken marinade)

• 1 Teaspoons salt (for chicken marinade)

• .5 Teaspoons black pepper (for chicken marinade)

• 1 Tablespoons hot sauce (optional for extra heat) (for chicken marinade)

• 1 Cups all-purpose flour (for chicken breading)

• .5 Cups cornstarch (for chicken breading)

• 1 Teaspoons paprika (for chicken breading)

• 1 Teaspoons garlic powder (for chicken breading)

• 1 Teaspoons onion powder (for chicken breading)

• 1 Teaspoons salt (for chicken breading)

• .5 Teaspoons black pepper (for chicken breading)

• .5 Teaspoons cayenne pepper (adjust based on spice preference) (for chicken breading)

• 3 Tablespoons unsalted butter, melted (For the Hot Sauce, Spicy Coating)

• 1 Tablespoons hot sauce (such as Frank's RedHot or your favorite sauce) (For the Hot Sauce, Spicy Coating)

• 1 Teaspoons paprika (For the Hot Sauce, Spicy Coating)

• .5 Teaspoons cayenne pepper (adjust for spice level) (For the Hot Sauce, Spicy Coating)

• 4 Cups Soft Brioche Buns (For the Sandwich Assembly)

• 1 Ounces Dill Pickle slices (to your liking)

• .5 Tablespoons mayonnaise or ranch for spreading (to your liking)

• 4 Cups oil (if frying in pan not air frying, more or less depending on pan depth)

Instructions:

1. Marinate the Chicken:

In a bowl, combine the buttermilk, garlic powder, paprika, cayenne, salt, black pepper, and hot sauce.

Add the chicken thighs, ensuring they’re fully submerged in the marinade. Cover and refrigerate for at least 1 hour or overnight for maximum flavor.

2. Prepare the Breading:

In a shallow bowl, mix the flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.

3. Coat the Chicken:

Remove the chicken from the marinade and dredge each piece in the seasoned flour mixture, pressing lightly to ensure an even coating.

Set the breaded chicken aside on a plate or rack.

4. Fry the Chicken:

Heat oil in a deep fryer or large skillet to 350°F (175°C).
Fry the chicken thighs for 6-8 minutes, or until golden brown and crispy. Ensure the internal temperature of the chicken reaches 165°F (74°C).

Remove from the oil and drain on a paper towel-lined plate.

5. Make the Hot Sauce Coating:

In a small bowl, whisk together the melted butter, hot sauce, paprika, and cayenne pepper to create the spicy sauce.

Brush or drizzle the sauce generously over the fried chicken.

6. Assemble the Sandwiches:

Toast the brioche buns in the pan or oven for a few minutes until golden.
Spread mayonnaise or ranch on the bottom bun (optional).

Place a fried chicken thigh on each bun, and top with dill pickle slices.

Add the top bun and serve immediately with your favorite sides!