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Hattie B's Hot Chicken From 'Fried & True'

This recipe delivers an authentic Hattie B's-style hot chicken experience. It involves a critical dry brine, a thorough dredge, and deep-frying the chicken until golden and crispy. The fried chicken is then coated in a fiery blend of spices and hot lard, resulting in a dish that's incredibly flavorful, juicy, and intensely spicy.
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Total Time 18 hours
Servings: 4 people
Course: lunch/dinner
Cuisine: central europe
Calories: 6035.6
Ingredients Equipment Method Notes

Ingredients
  

Main
  • For the Dry Brine
  • 1 whole chicken 3 pounds, washed, patted dry, and cut into quarters
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • For the Dip
  • 1 cup whole milk
  • 2 large eggs
  • 1 tablespoon Louisiana-style hot sauce
  • For the Dredge
  • 2 cups all-purpose flour
  • 2 teaspoons sea salt
  • Vegetable oil for frying
  • For the Spicy Coating
  • 1/2 cup lard melted and heated (or hot frying oil)
  • 3 tablespoons cayenne pepper
  • 1 tablespoon packed light brown sugar
  • 1 teaspoon freshly ground black pepper
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder

Equipment

  • 3 Large Mixing Bowls For brining, dipping, and mixing dredge/coating.
  • 1 Heavy-Bottomed Pot or Dutch Oven Essential for deep-frying chicken safely and evenly.
  • 1 Deep-fry thermometer Crucial for maintaining precise oil temperature.
  • 1 Wire Rack with Baking Sheet For draining excess oil and ensuring crispy chicken.
  • 1 Tongs For safely handling chicken in and out of hot oil.

Method
 

  1. Dry Brine: Combine kosher salt and black pepper. Pat chicken quarters dry, then rub thoroughly with the salt mixture. Refrigerate uncovered for at least 8 hours or overnight.
  2. Prepare Dip: In a medium bowl, whisk together whole milk, eggs, and hot sauce until well combined.
  3. Prepare Dredge: In a separate shallow dish, combine all-purpose flour and sea salt.
  4. Dredge Chicken: Dip each chicken quarter into the milk mixture, allowing excess to drip off. Then dredge thoroughly in the flour mixture, pressing to ensure a thick, even coating.
  5. Heat Oil: In a large heavy-bottomed pot or Dutch oven, heat vegetable oil to 325°F (165°C) using a deep-fry thermometer.
  6. Fry Chicken: Carefully lower chicken pieces into the hot oil, frying in batches to avoid overcrowding. Maintain oil temperature between 300-325°F (150-165°C) and fry for 12-15 minutes, or until deeply golden brown and cooked through (internal temperature 165°F/74°C).
  7. Drain: Transfer fried chicken to a wire rack set over a baking sheet to drain excess oil.
  8. Prepare Spicy Coating: In a heatproof bowl, combine melted lard (or hot frying oil), cayenne pepper, brown sugar, black pepper, sea salt, paprika, and garlic powder. Whisk until smooth and fully incorporated.
  9. Coat Chicken: While chicken is still warm, carefully brush or dip each piece generously with the hot spicy coating. Ensure all surfaces are covered.
  10. Serve: Serve immediately, typically with white bread and pickles to cut the heat.

Notes

Achieving true Nashville hot chicken requires attention to detail. The overnight dry brine is non-negotiable for flavor and moisture. When frying, maintain the oil temperature diligently; too cold leads to greasy chicken, too hot to burnt exteriors and raw interiors. Fry in small batches to prevent temperature drops. The spicy coating's heat is adjustable; for authentic Hattie B's intensity, don't shy away from the cayenne. Using fresh, hot lard or frying oil for the coating ensures it adheres beautifully and infuses maximum flavor and heat. Serve with pickles and white bread to balance the heat.