Hattie B’s Hot Chicken

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Last year we took a trip to Nashville. We mostly just went to eat (duh). Though we did some touristy things as well. Before going I did a little research on local hot spots. I found that hot chicken is very popular in Nashville. I had never heard of hot chicken before but it sounded like something Cliff would like so I put it on the list. I didn’t think that Kelly and I would be that into it though. Turns out, we all loved it.

We ate hot chicken at Hattie B’s twice while we were there. It was pretty much the highlight of our trip. We reminisce about hot chicken all the time. We looked up and tried a couple copy cat recipes but it just wasn’t the same. Last month I was paging through my latest issue of Food Network Magazine and they featured Hattie B’s Hot Chicken recipe. I immediately ran out to the garage to tell Cliff. We were super excited.

We tried out the recipe the first chance we got. It was so delicious! It was a little too spicy for Kelly and I so we will have to add less of the paste next time for ours. The spice level for Cliff was just perfect. It is definitely hot though! Kelly and I like chicken tenders so we did a mix of chicken tenders and bone in chicken pieces. The bone in pieces we cooked for about 15 minutes and the tenders about 10 minutes. It really turned out perfect and it was not as labor intensive as I expected. We will definitely be making this again. In fact we will be making it tonight!

If you are not familiar with hot chicken you should definitely give this a try. It is fried chicken basted with a very spicy paste. We like to eat ours with macaroni and cheese and baked beans. Hattie B’s, if you are listening, please come to Chicago. People will line up around the block for your famous hot chicken!

Here is what you'll need

Here is what you’ll need

Dip the chicken in flour, milk, flour

Dip the chicken in flour, milk, flour

While the chicken is frying combine the hot oil and dry spices

While the chicken is frying combine the hot oil and dry spices

Make a paste

Make a paste

Brush it on the freshly fried chicken

Brush it on the freshly fried chicken

Thank you Hattie B's for the recipe!

Thank you Hattie B’s for the recipe!

Hattie B Hot Chicken

Hattie B’s Hot Chicken

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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Main Course

Ingredients
  

For the dry brine

  • 1 whole chicken patted dry and cut into quarters; about 3 pounds
  • 1 tbsp kosher salt
  • 1 1/2 tsp black pepper

For the dip

  • 1 cup whole milk
  • 2 large eggs
  • 1 tbsp Louisiana style hot sauce

For the dredge

  • 2 cup all purpose flour
  • 2 tsp sea salt
  • oil for frying

For the spicy coating

  • 1/2 cup hot frying oil
  • 3 tbsp cayenne pepper
  • 1 tbsp packed light brown sugar
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 3/4 tsp sea salt
  • 1 tsp black pepper

Instructions
 

  • The night before dry brine the chicken.
  • Pat the chicken dry and sprinkle with salt and pepper.
  • Refrigerate overnight.
  • Heat the oil to 325 degrees F.
  • Make your dipping station.
  • Combine the milk, eggs, and hot sauce; whisk.
  • In a separate bowl combine the flour and salt.
  • Dip the chicken in the flour, then in the milk, and back in the flour.
  • Repeat until all the chicken is dredged.
  • Fry the bone in chicken pieces for 15-17 minutes.
  • While the chicken is frying make your paste.
  • Combine all ingredients for the spicy coating and whisk.
  • Use a little oil from the fryer.
  • Once the chicken is browned transfer to a cooling rack.
  • Brush with the spicy coating.
  • Top with pickle slices.
  • Serve immediately.
Keyword chicken