Dave’s Hot Chicken Dupe

Ingredients

• 4 lbs chicken (thighs or breasts)
• 2 large eggs
• 2 cups buttermilk
• 2 Tbsp hot sauce
• 2 Tbsp pickle juice
• 1 Tbsp berbere (optional)
• 1 Tbsp MSG (optional)
• 2 cups flour
• 1 cup corn starch
• 1/4 cup rice flour (optional)
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 3 tsp kosher salt
• 1 cup HOT oil
• 3 Tbsp light brown sugar
• 3 Tbsp cayenne
• 1 Tbsp berbere (or extra Tbsp cayenne)
• 1 Tbsp white sugar
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 1 Tbsp smoked paprika
• 1 tsp Chile powder
• 1 Tbsp lemon pepper
• 1 Tbsp paprika
• 1 Tbs white pepper
• 1 tsp Chili Powder
• 1 tsp Italian seasoning
• 2 tsp kosher salt
• 1 tsp MSG
• ½ cup mayonnaise
• 2 tbs white sugar
• 1 tbs vinegar
• 1 tsp garlic powder
• ½ tsp mustard powder
• ½ teaspoon ground black pepper
• A good pinch of salt

Method

1. 1

   In a large bowl, whisk together the eggs, buttermilk, hot sauce, pickle juice, and optional berbere and MSG. Submerge the chicken in the marinade and refrigerate for 2 to 4 hours, or overnight for best results.

2. 2

   In a shallow dish, whisk together the flour, cornstarch, optional rice flour, onion powder, garlic powder, and kosher salt to prepare the flour dredge.

3. 3

   In a bowl, mix all the hot oil spices together, then split into two equal portions. Mix the 1 Tbsp of white sugar into one half (for dusting) and set aside. Keep the remaining spice mixture for the hot oil.

4. 4

   To prepare the coleslaw dressing, whisk together mayonnaise, white sugar, vinegar, garlic powder, mustard powder, black pepper, and salt in a bowl.

5. 5

   Heat oil in a deep pot or deep fryer to 325°F (163°C).

6. 6

   Remove chicken from the marinade, dredge in the flour mixture, dip back into the buttermilk marinade, and coat again in the flour mixture. Repeat for all chicken pieces.

7. 7

   Fry chicken in the hot oil at 325°F until deep golden brown and the internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain.

8. 8

   Carefully ladle 1 cup of the hot frying oil into the non-sugar spice mixture and stir to combine.

9. 9

   Drown or baste each piece of fried chicken in the spiced hot oil, then generously dust with the reserved sugar-spice blend.

10. 10

    Serve chicken on white bread or brioche buns topped with coleslaw and pickles.