Hatties Fried Chicken Recipes

HATTIE B'S HOT CHICKEN

Steps:

• 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 degrees 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.

HATTIE'S FRIED CHICKEN

Steps:

• Put chicken in a large baking dish and sprinkle with pepper, salt and garlic powder.
• Refrigerate for 1 hour.
• Put the flour in a large, sturdy plastic bag.
• Add the chicken, a few pieces at a time, and shake to coat; shake off any excess flour.
• In a large cast-iron skillet, heat the oil until shimmering.
• Add the chicken pieces and fry over moderate heat, turning, until golden and cooked through, about 30 minutes.
• Lower the heat if chicken gets too dark.

HOT CHICKEN

Steps:

• Season the chicken generously with salt and pepper. Place on a baking sheet, cover loosely with plastic wrap and refrigerate at least 2 hours and up to 1 day to infuse the flavor.
• Whisk the flour, baking powder, 1 teaspoon garlic powder, 1 tablespoon salt and 1 1/2 teaspoons pepper in a large bowl. Drizzle in 1/3 cup milk and whisk to form small shaggy clumps. Whisk the remaining 1/2 cup milk, the eggs and hot sauce in another large bowl. Coat each piece of chicken in the flour mixture, then dip in the egg mixture, letting the excess drip off. Return the chicken to the flour mixture and turn until well coated. Transfer to a rack set on a baking sheet and let sit, uncovered, to set the coating, 15 minutes.
• Meanwhile, fill a large Dutch oven or other heavy pot with 2 to 3 inches of vegetable oil. Heat over medium heat until a deep-fry thermometer registers 350 degrees F. Carefully add 4 to 5 pieces chicken to the hot oil. The oil temperature will drop; adjust the heat as needed to maintain a temperature between 300 degrees F and 325 degrees F. Fry the chicken until golden brown and a thermometer inserted into the breasts registers 160 degrees F and the thighs 170 degrees F, 10 to 14 minutes. Remove with tongs and transfer to a clean rack set on a baking sheet; sprinkle with salt. Let the oil temperature return to 350 degrees F before frying the remaining chicken.
• While the last batch of chicken fries, heat 1/2 cup vegetable oil, the butter, cayenne, brown sugar, remaining 2 teaspoons garlic powder and 1/2 teaspoon salt in a medium saucepan over medium heat. Cook, stirring frequently, until the butter is melted, 2 to 3 minutes. Dip the fried chicken one piece at a time in the spicy butter, turning with tongs to coat completely; return to the rack. For spicier chicken, top with more of the spicy butter.

HATTIE'S FRIED CHICKEN

Steps:

• Put chicken in a large baking dish and sprinkle on the pepper, salt, and garlic powder. Refrigerate chicken for 1 hour.
• Put the flour in a large, sturdy plastic bag. Add the chicken, a few pieces at a time, and shake to coat. Remove from the bag and shake off any excess flour.
• In a large cast iron skillet, heat the oil until shimmering. Carefully drop chicken into the uncovered skillet and fry over moderate heat, turning until golden brown and cooked through, about 30 minutes. Lower the heat if the chicken gets too dark. Remove and drain excess oil on paper towels.