Best 2 Hattie Bs Hot Chicken Recipes

Are you craving the mouthwatering flavors of Hattie B's Hot Chicken but can't make it to their restaurant? Look no further! This ultimate guide will introduce you to a collection of the best copycat recipes that aim to replicate the authentic taste of Hattie B's signature hot chicken right in your own kitchen. From mild to extremely hot, these recipes cater to various spice preferences, ensuring that every chicken lover finds their perfect match. Whether you prefer a classic Nashville-style preparation or want to venture into unique variations, this guide has something for every palate. Get ready to embark on a journey of flavor and heat as we explore the top-rated copycat recipes for Hattie B's Hot Chicken.

Here are our top 2 tried and tested recipes!

HATTIE B'S HOT CHICKEN RECIPE - (4.4/5)

Hattie B's Hot Chicken Recipe - (4.4/5) image

Provided by á-3145

Number Of Ingredients 19

Ingredients

For the dry brine:
1 whole chicken (about 3 pounds), washed, patted dry and cut into quarters
Kosher salt and 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
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
Sea salt and freshly ground black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Pickle slices, for serving

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

Hattie's Fried Chicken image

Provided by Food Network

Categories main-dish

Time 41m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

1 (3 1/2-pound) chicken, cut into 8 pieces, rinsed and patted dry
1 tablespoon freshly ground black pepper
1/2 tablespoon kosher salt
1 teaspoon garlic powder
1 cups all-purpose flour
1 cup vegetable oil, for frying

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.

Tips:

Choose the right chicken. A whole chicken is best, but you can also use chicken breasts or thighs. Just be sure to remove the skin and bones before cooking.
Use a flavorful brine. A simple brine made with water, salt, sugar, and spices will help to keep the chicken moist and flavorful. Be sure to brine the chicken for at least 4 hours, or overnight.
Dredge the chicken in flour. This will help to create a crispy coating on the chicken.
Fry the chicken in hot oil. The oil should be at least 350 degrees Fahrenheit. Fry the chicken until it is golden brown and cooked through.
Make the hot sauce. The hot sauce is what gives Hattie B's hot chicken its signature flavor. To make the hot sauce, simply combine vinegar, cayenne pepper, brown sugar, and spices in a saucepan and bring to a simmer. Let the sauce simmer for at least 15 minutes, or until it has thickened.
Toss the chicken in the hot sauce. Once the chicken is cooked, toss it in the hot sauce until it is evenly coated.
Serve the chicken with your favorite sides. Hattie B's hot chicken is traditionally served with white bread, pickles, and coleslaw.

Conclusion:

Hattie B's hot chicken is a delicious and flavorful dish that is sure to please everyone at your next party or gathering. With its crispy coating, tender meat, and flavorful hot sauce, Hattie B's hot chicken is a dish that you will crave again and again.

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