Hattie B's Hot Chicken From 'Fried & True'
This recipe meticulously recreates Hattie B's iconic hot chicken, starting with a flavorful dry brine. Chicken quarters are then dipped and dredged, deep-fried to a golden crisp, and finally coated in a fiery, spiced lard mixture. It delivers a perfect balance of crispy texture, juicy meat, and intense, Nashville-style heat.
Equipment
- 1 Deep-frying pot or Dutch oven For safe and even frying.
- 1 Frying Thermometer Essential for precise oil temperature control.
- 3 Large Mixing Bowls For brine, dip, and dredge.
- 1 Tongs or spider skimmer For safely handling chicken in hot oil.
- 1 Small Saucepan For melting lard and mixing the spicy coating.
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
Instructions
- Combine kosher salt and black pepper; rub all over chicken quarters. Dry brine chicken in the refrigerator for at least 8 hours or overnight.
- Prepare the dip: whisk together whole milk, eggs, and Louisiana-style hot sauce in a large bowl.
- Prepare the dredge: combine all-purpose flour and sea salt in another large bowl.
- Remove chicken from refrigerator; dredge each piece in flour, then dip in milk mixture, then dredge again in flour, ensuring a thick, even coating.
- In a deep pot or Dutch oven, heat vegetable oil to 325-350°F (160-175°C) using a frying thermometer.
- Fry chicken pieces in batches, ensuring not to overcrowd the pot, for 6-8 minutes per side, or until golden brown and cooked through (internal temperature 165°F/74°C).
- Remove chicken from oil and place on a wire rack set over a baking sheet to drain excess oil.
- Prepare the spicy coating: melt lard (or heat a portion of the hot frying oil) in a small saucepan. Whisk in cayenne, brown sugar, black pepper, sea salt, paprika, and garlic powder until smooth.
- Wearing gloves, dip or generously brush each fried chicken piece with the hot spicy coating, ensuring full coverage.
- Serve immediately with desired accompaniments like white bread slices and dill pickle chips.
Notes
Achieving the perfect hot chicken hinges on precise temperature control during frying. Maintain oil at 325-350°F (160-175°C) for crispy, cooked-through results without burning. The overnight dry brine is non-negotiable for flavor penetration and moisture. For the spicy coating, ensure the lard (or oil) is hot to properly emulsify the spices and create that signature cling; mix quickly to prevent clumping. Taste and adjust spice levels in the coating if needed, though Hattie B's is known for its heat. Serve immediately with white bread and pickles to cut through the richness and spice.