Hot chicken is such a classic Nashville recipe that it's pretty much illegal to visit Music City without trying it every chance you get. Here is our classic Nashville-Style Hot Chicken recipe for the spicy fried chicken that is Hattie B's Hot Chicken.
1wholechicken(about 3 pounds), washed, patted dry and cut into quarters
1tablespoonkosher salt
1 1/2teaspoonsFreshly ground black pepper
For The Coating:
1cupwhole milk
2largeeggs
1tablespoonhot saucesuch as Franks or Tabasco
2cupsall-purpose flour
For Frying The Chicken:
Vegetable oilfor frying
For The Spicy Coating:
1/2cuplardmelted and heated (or hot frying oil)
3tablespoonsground cayenne pepper
1tablespoonpacked brown sugar
1/2teaspoonpaprika
1/2teaspoongarlic powder
Picklesfor garnish
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 Coating 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.
Coat The Chicken: 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.
Fry The Chicken: Heat the vegetable oil in a deep-fryer or heavy-bottomed Dutch oven 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.