Recipe: Hattie B's "Medium" Hot Chicken
Hattie B’s is a popular hot chicken restaurant in Nashville’s midtown. This is not the recipe they use in their kitchen, but a variation they give out for those who want to try it at home. You can order hot chicken with a few different levels of heat. This is for the “medium.”
Hattie B’s “Medium” Hot Chicken
Courtesy of Hattie B’s
Ingredients:
Two 3 ½ -4 -lb. chickens, each cut into 10 pieces (breasts halved)
1 tablespoon freshly ground black pepper
2 tablespoons plus 4 teaspoons kosher salt
4 large eggs
2 cups buttermilk or whole milk
2 tablespoons vinegar-based hot sauce (such as Tabasco or Texas Pete)
4 cups all-purpose flour
Vegetable oil (for frying; about 10 cups)
6 tablespoons cayenne pepper
2 tablespoons dark brown sugar
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon paprika
White bread and sliced pickles (for serving)
Instructions:
Toss chicken with black pepper and 2 tablespoons of salt in a large bowl. Cover and chill at least 3 hours (or, better yet, overnight). Whisk eggs, buttermilk, and hot sauce in a large bowl. Whisk flour and remaining 4 teaspoons of salt in another large bowl. Fit a Dutch oven with thermometer; pour in oil to measure 2 inches. Heat over medium-high heat until thermometer registers 325 degrees. Pat chicken dry.
Working with 1 piece at a time, dredge in flour mixture, shaking off excess, then dip in buttermilk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place on a baking sheet.
Working in 4 batches and returning oil to 325 degrees between batches, fry chicken, turning occasionally, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of pieces registers 160 degrees for white meat and 165 for dark, 15-18 minutes. Transfer to a clean wire rack set inside a baking sheet. Let oil cool slightly.
Whisk cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; carefully whisk in 1 cup frying oil. Brush fried chicken with spicy oil. Serve with bread and pickles.
For more info:
- Hattie B’s, Nashville