Copycat Hattie B's Hot Chicken #SundaySupper

Today's Sunday Supper event is hosted by Sue of Palatable Pastime. Our theme is REGIONAL SPECIALTIES. I am super duper excited about it because I love trying new cuisines.

I spent 11 years in Minnesota before moving down to Tennessee. I lived here for about 7 years before moving to Georgia for 6 months and then up to New York for about 7 years. I've basically been all over on the east side of the United States. Out of the three regions I lived in, I have to say that Southern cuisine is my favorite. The comfort food is just out of this world and even in the south, there are so many different regions of different cuisines. So you get a little bit of everything and it's just straight awesome. I love living down here. For today's event, I figured I would stay true to my "new roots" (as I have no plans to live in any other state other than Tennessee ever again) and share a recipe that Nashville is known for: hot chicken.

This particular recipe is a copycat from a Nashville eatery called Hattie B's. At Hattie B's, you can order your chicken "Hot!", "Damn Hot", or "Shut the Cluck Up" - I would love to make a trip to Nashville in the near future and stop by to eat the real deal...especially if it is anything like this copycat recipe. I got this recipe from one of my Food Network magazines and decided to serve it up with mac and cheese and collard greens because that is two of the sides pictured in the magazine. This was definitely super spicy, but it was so tasty. It is very high ranked on any sort of spicy recipe I've ever made and eaten.

What is unique to this recipe is that you dry brine the chicken, then do the typical dip and dredge before frying. Afterwards, you have a spicy coating that is basted onto the freshly fried chicken. It's a seriously dangerous combination of flavors. I've really had nothing like it before, but can say that I want it over and over and over again. I would totally eat this every day if I could!

(Print)
What you need:
For the dry brine:

• 2 lb. chicken breasts (you can do thighs, legs, etc. too, but we prefer breasts)
• 1 Tbsp. salt
• 1 1/2 tsp. ground black pepper

For the dip:

• 1 cup whole milk
• 2 large eggs, gently beaten
• 1 Tbsp. hot sauce

For the dredge:

• 2 cups all-purpose flour
• 2 tsp. sea salt
• Vegetable oil, for frying

For the spicy coating:

• 1/2 cup hot frying oil
• 3 Tbsp. cayenne
• 1 Tbsp. brown sugar
• Sea salt and ground black pepper
• 1/2 tsp. paprika
• 1/2 tsp. garlic powder
• Pickle slices, for serving

Directions:

1. Toss chicken with salt and pepper in a bowl. Cover and refrigerate. I did mine for a few hours, but for best results, dry brine overnight.
2. Mix together the dip ingredients in a bowl.
3. Mix together the dredge ingredients in a separate bowl.
4. Take your chicken breasts/pieces and dredge through the flour mixture. Then dip in the milk mixture and back into the flour mixture.
5. Set a wire rack on a rimmed baking sheet lined with aluminum foil (for easy clean up).
6. Fry in vegetable oil in a deep fryer set to 325*. Fry until cooked through and crispy. For breast pieces, it should take around 15 minutes or so.
7. Remove pieces to wire rack.
8. In a heatproof bowl, ladle 1/2 cup frying oil and spices for the coating (not the pickles, obviously). Baste hot chicken and serve topped with pickle slices.

Recipe from Food Network Magazine, June 2014 edition

Check out these other regional specialties below!
Appetizers:

• Crispy Salmon Bites with Homemade Tartar Sauce by Pine Needles In My Salad
• Loaded Tex-Mex Chile con Queso by The Weekend Gourmet
• New England Style Stuffed Clams by Caroline’s Cooking

Beverages:

• Brandy Old Fashioned by Curious Cuisiniere
• Wine Pairing Recommendations For #SundaySupper Regional Specialties by ENOFYLZ Wine Blog

Breakfast:

• Breakfast Empanada Casserole by Simply Healthy Family

Salads:

• Pittsburgh Steak Salad by Seduction in the Kitchen
• Homemade Ranch Dressing by My Imperfect Kitchen
• Tupelo Honey Key Lime Vinaigrette by Family Around the Table

Sauces:

• Alabama White Barbecue Sauce by Cookin’ Mimi

Side Dishes:

• Delaware Crabs by Delaware Girl Eats
• JoJo Potatoes by A Mind Full Mom
• Long Beans with Coconut by Food Lust People Love
• Old Bay Cauli-Tots by Cupcakes & Kale Chips
• Southern Collard Greens by Magnolia Days

Soups:

• Mohawk Corn Soup by kimchi MOM
• Steve’s Famous Maryland Crab Soup by Monica’s Table

Main Dish:

• Amish Chicken and Noodles by Palatable Pastime
• Boiled Lobster with Drawn Butter by Taste And See
• Bison Steaks with Cranberry Chimichurri by Tramplingrose
• California Beer Steamed Shrimp by Nosh My Way
• Avocado BLT Sandwich by Brunch-n-Bites
• Cali Inspired Fish Tacos by Sew You Think You Can Cook
• Cheesy Tex Mex Enchiladas by The TipToe Fairy
• Cola Marinated Steak Tips by Hardly a Goddess
• Corn and Bacon Chowder by Moore or Less Cooking
• Crab-Stuffed Artichokes with Spicy Aioli by Culinary Adventures with Camilla
• Deep Fried Pizza Roll by Grumpy’s Honeybunch
• Halal Cart-Style Chicken and Rice with White Sauce by The Texan New Yorker
• Copycat Hattie B’s Hot Chicken by Fantastical Sharing of Recipes
• Homemade Quebec Maple Baked Beans by She Loves Biscotti
• How to Make Vegetable Lumpia by Asian In America
• Italian Hot Dog by Simple and Savory
• Mom’s City Chicken by My Life Cookbook
• North Carolina BBQ with Cole Slaw and Hush Puppies by The Freshman Cook
• Philly Cheesesteak Calzones by Baking Sense
• Polish Boy Sandwich by Renee’s Kitchen Adventures
• Spicy Salmon for Tacos by Hey What’s for Dinner Mom?
• Tex-Mex Slowcooker Chicken and Beef Fajitas by Meal Planning Magic
• West Michigan Wet Burritos by Wholistic Woman

Desserts:

• Upside Down Angel Food Cupcakes by Cooking With Carlee
• Austrian Mohnnudeln (Poppy Seed Noodles) by The Bread She Bakes
• Butter Tarts – A Canadian Tradition by Red Cottage Chronicles
• Carob Cherry Crumb Bars by Pies and Plots
• Florida Key Lime Cream Pie by The Crumby Cupcake
• Fried Biscuits by Angels Home Sweet Homestead
• Gooey Butter Cake from Saint Louie! by Our Good Life
• Homemade Butterscotch Krimpets by The Redhead Baker
• San Jose Burnt Almond Cake by Eat, Drink and be Tracy
• Shoofly Pie by Cindy’s Recipes and Writings
• Spanish Bar Cake by Get the Good Stuff!
• Hoosier Sugar Cream Pie by That Skinny Chick Can Bake

Plus Rhubarb Steamed Pudding and Favorite Regional Recipes from Sunday Supper Movement



Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

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