Hattie Bs Hot Chicken Recipe 445 Food

NASHVILLE HOT CHICKEN

Nashville Hot Chicken image

Provided by Food Network

Time P1DT1h

Yield 3 to 4 servings

Number Of Ingredients 13

Ingredients

2 to 3 cups buttermilk
1 chicken cut into 8 pieces
Peanut oil, for frying
2 to 3 cups store-bought seasoned flour
3 cups canola oil
3 cups bacon fat, strained and melted
1 cup 40K cayenne powder
1 cup 90K cayenne powder
1/2 cup brown sugar
1 cup pickle juice
3 tablespoons paprika
3 tablespoons garlic powder
3 tablespoons chili powder

Steps:

For the chicken: Pour enough buttermilk over the chicken pieces to cover them and place in refrigerator at least 24 hours.
Preheat a Dutch oven filled three-quarters of the way with peanut oil to 275 degrees F.
Drain chicken in a colander, then coat chicken in enough seasoned flour to coat.
Gently drop chicken into oil and cook until internal temperature reaches 165 degrees F, roughly 18 minutes. Set aside.
For the sauce: Meanwhile, combine the canola oil, bacon fat, cayenne powders, sugar, pickle juice, paprika, garlic powder and chili powder together in a bowl and whisk until smooth. Gently pour 1 cup of the mixture over fried chicken and toss in a bowl, making sure to completely coat chicken (watch your eyes, this stuff is no joke!). (Save remaining sauce for another use.)
Remove from bowl and enjoy!

HATTIE'S SOUTHERN FRIED CHICKEN

Hattie's Southern Fried Chicken image

Provided by Food Network

Categories main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 5

Ingredients

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

Steps:

Put the chicken in a large baking dish and sprinkle on the pepper and salt. 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 simmering. Add the chicken pieces and fry over moderate heat, turning until golden and cooked through, about 30 minutes, Lower the heat if the chicken gets too dark.

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