DAVE’S HOT CHICKEN RECIPE #food #recipe #chicken #daveshotchicken #spicy #hot #homemade #fy #fyp #foryoupage CHICKEN MIXTURE 700 g chicken breast 300 ml buttermilk 30 g sambal oelek 25 ml pickle juice 4 g onion powder (1⅓ teaspoon) 3 g cayenne pepper (1 teaspoon) 2 g black pepper (⅔ teaspoon) 3 g garlic powder (1 teaspoon) 3 g paprika (1 teaspoon) 8 g salt (1⅓ teaspoon) 1 egg (medium) FLOUR MIX 175 g cornstarch 125 g flour (all-purpose) 3 g cayenne pepper (1 teaspoon) 2 g paprika (⅔ teaspoon) 3 g garlic powder (1 teaspoon) 4 g onion powder (1⅓ teaspoon) 3 g salt (½ teaspoon) HOT SAUCE 100 ml sunflower oil 3 g cayenne powder (1 teaspoon) 3 g onion powder (1 teaspoon) 2 g black pepper (⅔ teaspoon) 3 g paprika powder (1 teaspoon) SAUCE 125 g mayonnaise 30 g hot chili sauce 50 g hot sauce (see above and step 6) 30 ml pickle juice Instructions 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. - @kookmutsjes