Hattie B's Nashville Hot Chicken

Hattie B's Nashville Hot Chicken

Inspired by Hattie B's Hot Chicken, Nashville, Tennessee

Adpated from Fried & True by Lee Brian Schrager with Adeena Sussman. Copyright (c) 2014 by Lee Brian Schrager. 

Hattie B's Nashville Hot Chicken | http://saltandwind.com It's been a long-time coming: me and my first encounter with the ultimate in local legends, Hattie B's Hot Chicken. I love Nashville, but the last time ...
Skill
Course
Cuisine
Ingredients
13
Hands-On Time
30 minutes
Total Time
8 hours
Yield
-
Servings
4
Hattie B's Nashville Hot Chicken | http://saltandwind.com
Skill
Intermediate
Course
Dinner, Lunch, Main
Cuisine
American
Ingredients
13
Hands-On Time
30 minutes
Total Time
8 hours
Yield
-
Servings
4
Hattie B's Nashville Hot Chicken | http://saltandwind.com

It's been a long-time coming: me and my first encounter with the ultimate in local legends, Hattie B's Hot Chicken. I love Nashville, but the last time I went I wasn't wise to the hot chicken. Urban legend has it that a wife suspicious that her husband was philandering, cooked him up the hottest chicken she could imagine but it backfired when he thought it was amazing. Since then, every self-respecting fried chicken joint in Nashville has made a version of hot chicken but Hattie B's is the lastest favorite of locals, which is why we featured them on the Nashville episode of Off Menu. When I came home, I tried this recipe and was so smitten with it, I had to share it with you. So, even if you don't make it to Nashville soon, you can still get a taste of it with this hot chicken. 

Ingredients

Instructions

Dry-brine the chicken: In a bowl, toss the chicken pieces with 1 tablespoon kosher salt and 1 1/2 teaspoons black pepper; cover and refrigerate overnight or up to 24 hours.

Make the dip and dredge: In a bowl, whisk together the milk, eggs and hot sauce. In a separate bowl, whisk together the flour and 2 teaspoons sea salt.

Dredge the chicken in the flour mixture, then dip in the milk mixture, then in the flour mixture again, shaking off the excess after each step.

Heat the vegetable oil in a deep-fryer to 325°F. Set a wire rack on top of a rimmed baking sheet and set aside. Working in batches, lower the chicken into the fryer and fry until crisp, 15 to 17 minutes for breast quarters and 18 to 20 minutes for leg quarters. Remove the chicken and let it drain on the rack.

Make the spicy coating: Carefully ladle the lard or frying oil into a medium heatproof bowl and whisk in the cayenne pepper, brown sugar, 3/4 teaspoon sea salt, 1 teaspoon black pepper, the paprika and garlic powder. Baste the spice mixture over the hot fried chicken and serve immediately; garnish with pickles.

Footnotes

Did you make this recipe? Give us your thoughts by leaving a comment below and show us how it turned out by sharing it on Instagram with the #swsociety hashtag!

http://saltandwind.com/recipes/317-hattie-bs-hot-chicken-recipe

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