Hattie B's Hot Chicken Fries
Votes: 1
A whole chicken is quartered, seasoned with black pepper and salt, and marinated for 24 hours. It is then dipped in a mixture of milk, eggs, and hot sauce, then rolled in flour and deep-fried. After cooking, the meat is coated with a spicy sauce made from lard, chili pepper, cane sugar, paprika, and garlic powder. The chicken is served with pickles.
The recipe was published in the cookbook Fried & True: More than 50 Recipes for America's Best Fried Chicken and Sides by Lee Bryan Schrager and Adena Sussman.
Time: 8 hours 45 minutes
Complexity: average
Servings: 4
Complexity: average
Servings: 4
Deep-fried chicken in a hot sauce from Hattie B's Hot Chicken, a restaurant located on Broadway in New York City.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
For dry marinade:
- 1 whole chicken (about 1,350 g), washed, dried and cut into 4 pieces
- Coarse salt and freshly ground black pepper
For the batter:
- 2 cups of flour
- Sea salt
- Vegetable oil for deep-frying
Poultry coating mixture:
- 1/2 cup lard, melted and heated (or hot oil for deep-frying)
- 3 tbsp. cayenne pepper
- 1 tbsp light brown sugar
- Sea salt and freshly ground black pepper
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- Pickled cucumber slices for garnish
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Recipes with similar ingredients: chicken, ground cayenne pepper, paprika, brown sugar, garlic powder, lard, pickled cucumber, eggs, milk, flour
Cooking the dish according to the recipe:
- Marinate the chicken: In a bowl, combine the chicken pieces with 1 tablespoon of coarse salt and 1.5 teaspoons of black pepper. Cover and refrigerate for 24 hours.
- Prepare the batter and breading: In a bowl, whisk together the milk, eggs, and hot sauce. In another bowl, combine the flour and 2 teaspoons of sea salt.
- Coat the chicken in the breading mixture, then dip it in the batter, then dip it again in the flour mixture, shaking off any excess each time.
- Heat vegetable oil to 160 degrees Celsius (325 degrees Fahrenheit). Place a wire rack on a baking sheet with high edges and set aside. Lower the chicken pieces one at a time into the fryer and fry until crispy: breasts for 15-17 minutes, legs for 18-20 minutes. Place the chicken on the wire rack and let any excess fat drip off.
- Prepare the coating mixture for the bird: Carefully pour the melted lard or deep-frying oil into a medium heatproof bowl, add the cayenne pepper, brown sugar, 3/4 teaspoon sea salt, 1 teaspoon black pepper, paprika, and garlic powder.
Spread the mixture over the hot chicken and serve immediately. Serve with pickles.
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