Hattie B’s Hot Chicken

Hattie B Hot Chicken

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’s Hot Chicken
2014-06-09 18:42:27

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For the dry brine
  1. 1 whole chicken patted dry and cut into quarters; about 3 pounds
  2. 1 tablespoon kosher salt
  3. 1 1/2 teaspoons black pepper
For the dip
  1. 1 cup whole milk
  2. 2 large eggs
  3. 1 tablespoon Louisiana style hot sauce
For the dredge
  1. 2 cups all purpose flour
  2. 2 teaspoons sea salt
  3. oil for frying
For the spicy coating
  1. 1/2 cup hot frying oil
  2. 3 tablespoons cayenne pepper
  3. 1 tablespoon packed light brown sugar
  4. 1/2 teaspoon paprika
  5. 1/2 teaspoon garlic powder
  6. 3/4 teaspoon sea salt
  7. 1 teaspoon black pepper
Instructions
  1. The night before dry brine the chicken.
  2. Pat the chicken dry and sprinkle with salt and pepper.
  3. Refrigerate overnight.
  4. Heat the oil to 325 degrees F.
  5. Make your dipping station.
  6. Combine the milk, eggs, and hot sauce; whisk.
  7. In a separate bowl combine the flour and salt.
  8. Dip the chicken in the flour, then in the milk, and back in the flour.
  9. Repeat until all the chicken is dredged.
  10. Fry the bone in chicken pieces for 15-17 minutes.
  11. While the chicken is frying make your paste.
  12. Combine all ingredients for the spicy coating and whisk.
  13. Use a little oil from the fryer.
  14. Once the chicken is browned transfer to a cooling rack.
  15. Brush with the spicy coating.
  16. Top with pickle slices.
  17. Serve immediately.
By Kara Smith
Adapted from Hattie B’s
Adapted from Hattie B’s
livelovepasta https://livelovepasta.com/

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