Hatties Southern Fried Chicken Food

HATTIE'S FRIED CHICKEN

Hattie's Fried Chicken image

Provided by Food Network

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.

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.

HATTIE'S FRIED CHICKEN

Hattie's Fried Chicken image

DH and I ate at Hattie's "Chicken Shack" years ago. It was a memorable experience. http://www.hattiesrestaurant.com/ I was happy to see this recipe in Food & Wine, 2001. "This highly seasoned chicken will showcase the flaovors of a smooth, rich, fruity Chardonnay such as the 1998 Acacia Carneros or the 1998 Chalone."

Provided by Oolala

Categories Chicken

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

8 pieces chicken, about 3 1/2 lbs., rinsed and patted dry
1 tablespoon fresh ground black pepper
1/2 tablespoon kosher salt
1 teaspoon garlic powder
1 cup all-purpose flour
1 cup vegetable oil, for frying

Steps:

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

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Put the chicken in a large baking dish and sprinkle on the pepper, salt and garlic powder. 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 shimmering. 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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