Hattie Bee Chicken Fries

Deep fried chicken in spicy sauce from Hattie B’s Hot Chicken “, which is located in New York on Broadway.

The whole chicken is cut into four parts, rubbed with black pepper and salt and pickled during the day. Dipped in a mixture milk, eggs and jail sauce, then crumbled in flour and fried in deep-fried. After cooking, the meat is covered with hot sauce, made from lard, chili pepper, cane sugar, paprika and garlic powder. Pickled Chicken cucumbers.The recipe was published in the cookbook Fried & True: More than 50 Recipes for America’s Best Fried Chicken and Sides (50 the best American fried chicken recipes) sponsored by are Lee Brian Schrager and Adena Sasman.

By делиться с друзьями: Photo of the dish:Evan Sung Time: 8 hours. 45 minutes Difficulty: medium Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For dry marinade:

• 1 whole chicken (approximately 1,350 gr.), Washed, dried and cut into 4 parts
• Coarse salt and freshly ground black pepper

For batter:

• 2 tbsp. flour
• Sea salt
• Deep-frying vegetable oil

Mix for coating birds:

• 1/2 tbsp. melts, melted and heated (or hot oil for deep fat)
• 3 tbsp. l cayenne pepper
• 1 tbsp. l light brown sugar
• Sea salt and freshly ground black pepper
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• Sliced pickles for decoration

Recipes with similar ingredients: chicken, ground cayenne pepper, paprika, brown sugar, garlic powder, lard, cucumber salted, eggs, milk, flour

Recipe preparation:

1. Marinate the chicken: in a bowl, mix the pieces of chicken with 1 Art. l coarse salt and 1.5 tsp. black pepper. Cover and put in the refrigerator for a day.
2. Prepare the batter and breading: whisk the milk in a bowl, eggs and hot sauce. In another bowl, mix the flour and 2 tsp. nautical salt.
3. Roll chicken in breading mixture, then dip in batter, then again immerse in flour mixture, each time shaking off surplus.
4. Heat the vegetable oil to 160 degrees. On a baking sheet with set the grate with high edges and set it aside. Поqueue dip the chicken into deep fat and fry until crispy crusts, breast – 15 – 17 minutes, legs – 18 – 20 minutes. Chicken put on a wire rack and drain excess fat.
5. Prepare the mixture to cover the bird: carefully pour melted lard or oil into a medium heat-resistant bowl for deep fat, add cayenne pepper, brown sugar, 3/4 tsp. sea salt, 1 tsp. black pepper, paprika and garlic powder. Spread the hot chicken with the mixture and serve immediately. to the table. Serve the dish with pickles.