Dave’s Hot Chicken Tenders Copycat Recipe You Can Make

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Copycat Dave’s Hot Chicken Tenders Recipe


Copycat Dave’s Hot Chicken tenders on white bread with pickle chips, fries, coleslaw, and creamy dipping sauce.
Crave that fiery Dave’s Hot Chicken flavor at home with ultra-crispy tenders brushed in spicy oil and served the classic way with bread and pickles.

If you’ve ever bitten into Dave’s Hot Chicken tenders, you know the hype is real. They’re crispy, juicy, spicy, and packed with bold flavor in every single bite. The outside has that deep red, seasoned crust, while the inside stays tender and moist. It’s the kind of chicken that makes your lips tingle a little and keeps you reaching for one more piece.

This copycat Dave’s Hot Chicken tenders recipe is made for home cooks who want that same crave-worthy texture and heat without leaving the house. It’s simple enough for a weekend dinner, fun for game day, and definitely impressive if you’re feeding a crowd.

What Is Dave’s Hot Chicken?

Dave’s Hot Chicken started as a small pop-up in Los Angeles and quickly turned into one of the most talked-about hot chicken spots in the country. People love it for its fiery Nashville-style chicken, oversized tenders, soft bread, pickles, and signature spice levels that range from mild to seriously intense.

The restaurant has built a loyal fan base because the food feels both simple and exciting. At its heart, it’s fried chicken. But it’s fried chicken with crunch, heat, and attitude. The tenders come out hot, crispy, and richly seasoned, with a smoky, peppery coating that clings to every ridge and corner.

Dave’s Hot Chicken is a branded restaurant name, so this post is simply inspired by the dish and is not the original recipe. This is our homemade version created to capture a similar flavor and texture.

Why These Hot Chicken Tenders Are So Iconic

There’s a reason people go out of their way for hot chicken tenders. It’s all about contrast.

  • Crispy outside with lots of craggy texture
  • Juicy chicken inside that stays tender
  • Spicy oil coating brushed over the fried crust
  • Sweet, smoky, and peppery seasoning that builds with each bite
  • Pickles and bread that help balance the heat

Think of it like the flavor version of turning up the volume on fried chicken. The crunch is louder. The heat is stronger. The aroma is deeper. And somehow, even when it’s spicy, you still want more.

Why You’ll Love This Copycat Dave’s Hot Chicken Tenders Recipe

  • Easy to make with common grocery store ingredients
  • Great for spice lovers and easy to adjust for milder tastes
  • Perfect for sandwiches, baskets, wraps, or party platters
  • Includes beginner-friendly step-by-step instructions
  • Tastes amazing with pickles, fries, slaw, or mac and cheese

I love making these on a Friday night when everyone wants something fun and a little messy. Put out extra napkins, stack the pickles high, and let everyone choose their own spice level. It turns dinner into an event.

Ingredients

Serving size: 4 servings

Prep time: 25 minutes

Marinating time: 2 to 4 hours

Cook time: 15 to 20 minutes

Total time: About 3 hours, including marinating

For the chicken marinade:

  • 2 pounds chicken tenders, or boneless skinless chicken breasts cut into strips
  • 2 cups buttermilk
  • 2 large eggs
  • 1 tablespoon hot sauce
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder

For the flour coating:

  • 2 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon kosher salt
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper

For frying:

  • Peanut oil, canola oil, or vegetable oil, enough for deep frying

For the hot chicken oil paste:

  • 1/3 cup hot frying oil, carefully taken from the pot after frying
  • 2 tablespoons cayenne pepper
  • 1 tablespoon brown sugar
  • 2 teaspoons smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder

For serving:

  • White sandwich bread
  • Pickle chips
  • Optional: comeback sauce, ranch, or honey

Approximate Nutrition Per Serving

This is an estimate for 1/4 of the recipe, not including sauce or bread.

  • Calories: 640
  • Protein: 39g
  • Carbohydrates: 39g
  • Fat: 35g
  • Fiber: 2g
  • Sugar: 4g
  • Sodium: 1120mg

Fried foods can vary a lot depending on how much oil is absorbed, so treat these numbers as a helpful guide.

How to Make Copycat Dave’s Hot Chicken Tenders

Step 1: Marinate the chicken

In a large bowl, whisk together the buttermilk, eggs, hot sauce, salt, black pepper, and garlic powder. Add the chicken tenders and stir so every piece is coated well.

Cover the bowl and refrigerate for at least 2 hours. If you have time, let it sit for 4 hours. This step matters. The buttermilk helps tenderize the chicken and adds moisture, so the inside stays juicy after frying.

Step 2: Make the seasoned flour

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

The cornstarch is one of those little tricks that makes a big difference. It helps create that light, crisp outer layer instead of a heavy coating.

Step 3: Heat the oil

Pour about 2 to 3 inches of oil into a heavy pot or deep Dutch oven. Heat the oil to 350°F. Use a thermometer if you can. It takes the guesswork out and helps you avoid greasy chicken.

If the oil is too cool, the coating can soak up oil and turn soggy. If it’s too hot, the outside can burn before the inside is cooked. You’re aiming for a steady temperature, like cruise control for frying.

Step 4: Dredge the chicken

Take one piece of chicken from the marinade and let the extra drip off slightly. Place it in the flour mixture and press the flour onto the surface really well. For extra crunch, you can dip the chicken back into the marinade and then into the flour one more time.

Set the coated pieces on a baking sheet or large plate while you finish the rest. Let them rest for 5 to 10 minutes before frying. This helps the coating stick better.

Step 5: Fry in batches

Carefully place a few chicken tenders into the hot oil. Do not crowd the pot. Fry for about 4 to 6 minutes per batch, turning as needed, until the coating is deep golden brown and crisp.

The chicken is done when the internal temperature reaches 165°F in the thickest part. This is the safe minimum temperature for chicken. Always check with a meat thermometer, especially if your tenders are thicker.

Transfer the cooked chicken to a wire rack set over a sheet pan or to a paper towel-lined plate. A wire rack is better if you want to keep the coating crisp.

Step 6: Make the hot seasoning oil

In a heat-safe bowl, combine the cayenne, brown sugar, smoked paprika, chili powder, garlic powder, salt, black pepper, and onion powder.

Carefully ladle 1/3 cup of the hot frying oil into the bowl and stir. Be very careful here. Hot oil can splatter. Stir until it forms a loose reddish paste.

This is where the magic happens. The hot oil wakes up the spices and creates that signature hot chicken finish that soaks into the crust without making it soggy.

Step 7: Brush or spoon the spicy oil over the chicken

While the tenders are still hot, brush or spoon the spicy oil mixture over each piece. Add as much or as little as you like.

If you want a milder version, start with a light coating. If you want that full hot chicken experience, go a little heavier.

Step 8: Serve right away

Serve the hot chicken tenders on slices of soft white bread with pickle chips on top or on the side. That classic combo works for a reason. The bread soaks up the extra spice oil, and the pickles cut through the richness with a bright, tangy snap.

Helpful Tips for the Best Hot Chicken Tenders

  • Use a thermometer: One for the oil and one for the chicken will make your results much more reliable.
  • Rest the breaded chicken before frying: This helps the crust stay put.
  • Fry in small batches: Crowding lowers the oil temperature and affects crispiness.
  • Adjust the spice level: Cut the cayenne in half for less heat, or add extra for a hotter finish.
  • Serve fresh: These are best hot and crispy right after cooking.

Easy Home Kitchen Shortcuts

Want to make this recipe fit your schedule a little better? Here are a few easy options.

Use chicken tenderloins
Buying pre-cut chicken tenderloins saves prep time and keeps the pieces evenly sized.

Make the breading station simple
Use one bowl for marinade and one shallow baking dish for flour. Less mess, less cleanup.

Air fryer option
If you prefer less oil, you can air fry the breaded tenders. Spray both sides lightly with oil and cook at 400°F for 10 to 12 minutes, flipping halfway through, until crispy and the chicken reaches 165°F. Then brush with the spicy oil mixture made with warmed neutral oil instead of frying oil.

Oven option
Bake the breaded chicken on a wire rack set over a sheet pan at 425°F for 18 to 22 minutes. Spray lightly with oil first for better browning. The texture will be a little different than deep frying, but still tasty and much easier for some cooks.

Allergy-Friendly and Diet Preference Modifications

This section is where you can really make the recipe work for your household. One of the best things about homemade food is being able to adjust it for different needs.

Gluten-free

  • Replace the all-purpose flour with a good cup-for-cup gluten-free flour blend.
  • Make sure your cornstarch, hot sauce, and spice blends are certified gluten-free.
  • Serve with gluten-free bread or skip the bread entirely.

Dairy-free

  • Use unsweetened plain dairy-free milk mixed with 1 tablespoon of lemon juice or vinegar as a buttermilk substitute.
  • Double check any dipping sauces, since ranch often contains dairy.

Egg-free

  • For the marinade, replace the eggs with 2 tablespoons of mustard or use a simple dairy-free buttermilk soak without eggs.
  • The coating may be a touch less thick, but it will still work.

Peanut-free

  • Use canola or vegetable oil instead of peanut oil for frying.
  • Always check labels on sauces and packaged spices if you are cooking for someone with a severe allergy.

Lower spice version

  • Reduce the cayenne in both the flour mixture and the hot oil topping.
  • Increase paprika slightly for color without making it extra hot.
  • Serve with ranch or honey to soften the heat.

Extra spicy version

  • Add more cayenne to the hot oil mixture.
  • Mix in a pinch of ghost pepper powder very carefully if you truly love intense heat.
  • Wear gloves and avoid touching your face when handling very hot spices.

Low-carb idea

  • Use crushed pork rinds mixed with a little almond flour for a lower-carb coating.
  • The flavor will be different, but it can still turn out crisp and satisfying.

Vegetarian option

  • Try the same breading and hot oil method on cauliflower florets, tofu strips, or thick slices of oyster mushrooms.
  • For tofu, press it well first so it crisps better.
  • For cauliflower, par-cook lightly before breading if you want a softer center.

Paleo-inspired option

  • Use chicken tenders marinated in unsweetened coconut milk with hot sauce and spices.
  • Swap the flour for a mix of almond flour and tapioca starch.
  • Use a paleo-friendly hot sauce and skip the bread.

What to Serve with Hot Chicken Tenders

If you want the full takeout-style experience at home, pair these tenders with classic comfort food sides.

Personally, I love them with fries and slaw. The cool crunch of slaw next to the spicy chicken feels like exactly the kind of balance you need after that first fiery bite.

How to Store and Reheat Leftovers

Store: Let the chicken cool, then place leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat: For the best texture, reheat in an oven or air fryer at 375°F until hot and crisp again, about 6 to 10 minutes depending on size.

Food safety tip: Reheated chicken should reach 165°F before serving.

Microwaving works in a pinch, but the coating will soften. Still tasty, just not as crisp.

Frequently Asked Questions

Can I make these ahead of time?
You can marinate the chicken the night before and mix the flour coating ahead of time. For the best crunch, fry just before serving.

How spicy is this recipe?
As written, it’s medium-hot for most people. You can easily dial it down or turn it up.

Can I use chicken breasts instead of tenders?
Yes. Just slice boneless skinless chicken breasts into even strips so they cook at the same rate.

Do I need buttermilk?
Real buttermilk gives the best flavor and texture, but you can make a quick version with milk and lemon juice or vinegar.

Make This Copycat Recipe and Tell Us What You Think

If you’ve been craving copycat Dave’s Hot Chicken tenders, this recipe is a

Location: Georgetown, IN, USA

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