Hattie B’s Hot Chicken Recipe!

If you want hot chicken in Nashville, you’ve gotta go to Hattie B’s. You’ll rarely ever find this hot chicken restaurant without a line down the block filled with hungry chicken lovers. If you can’t make it to Nashville or don’t want to wait an hour or more in line, we’ve got you! Brian Morris, the Director of Culinary Operations at Hattie B’s, appeared on Pickler & Ben to share the recipe for this flavorful fried chicken so you can make it at home.

 

Hattie B’s Hot Chicken
Serves 4

Ingredients

For the Dry Brine
1 whole chicken (3 pounds), washed, patted dry, and cut into quarters or 2 pounds chicken tenders
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
Soybean or peanut oil, for frying

For the Spicy Coating
1/2 cup lard, melted and heated (or hot frying oil)
3 tablespoons cayenne pepper
1 tablespoon light brown sugar
1 teaspoon freshly ground black pepper
3/4 teaspoon sea salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder

Directions

1. Dry brine the chicken: In a bowl, toss the chicken pieces with salt and 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 salt.

3. Dip the chicken in the flour mixture, then in the milk mixture, then in the flour mixture again, shaking off the excess after each step.

4. Fill a 6- to 8-quart pot halfway with oil and bring to 325 degrees over medium heat. 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, about 5 to 6 minutes for chicken tenders, 15 to 17 minutes for breast quarters, and 18 to 20 minutes for leg quarters. Remove the chicken and let drain on the rack.

5. Make the spicy coating: Carefully ladle the lard or 1/2 cup frying oil into a large heatproof bowl and whisk in the cayenne pepper, brown sugar, black pepper, salt, paprika, and garlic powder. Dip the hot fried chicken into the spice mixture and serve immediately.

Get more delicious recipes by heading to Pickler & Ben’s Recipe Archive!