Hattie B's Nashville Hot Chicken

Hattie B's Nashville Hot Chicken

Done right this is some really good stuff.  This basically uses the dredge, egg wash dip and dredge again. After the second dredge press the flour mixture into the chicken really well. This gives you a lot of good crunchy, craggy crust.   You can adjust the heat by not adding so much cayenne pepper.  Goes really will with french fries or tater tots and cole slaw. 

Ingredients

• 1 whole chicken (about 3 pounds), washed, patted dry and cut into quarters. Alternatively you could use boneless breasts, thighs or chicken tenders

For the dry brine:

• 1 tablespoon Kosher salt

• 1/2 tablespoon 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

Directions

1. 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.

2. 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.

3. 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. After the second dredge press the chicken into the dredge getting extra flour into all the nooks and crannies. 

4. 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.

5. Make the spicy sauce coating: Carefully ladle the hot 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. 

6. Baste or for more heat dip the fried chicken into the spicy sauce and serve immediately. Garnish with slaw and pickles. OR place on a toasted bun and top with cole slaw and a serving of fries on the side. 

Urban Cowgill   2017 (updated 2024)