HATTIE B'S HOT CHICKEN RECIPE | FOOD NETWORK
Provided by Food Network
Total Time 8 hours 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 15
Steps:
- Dry-brine the chicken: In a bowl, toss the chicken pieces with 1 tablespoon kosher salt and 1 1/2 teaspoons black pepper; cover and refrigerate overnight or up to 24 hours.
- Make the dip and dredge: In a bowl, whisk together the milk, eggs and hot sauce. In a separate bowl, whisk together the flour and 2 teaspoons sea salt.
- Dredge the chicken in the flour mixture, then dip in the milk mixture, then in the flour mixture again, shaking off the excess after each step.
- Heat the vegetable oil in a deep-fryer to 325 degrees F. Set a wire rack on top of a rimmed baking sheet and set aside. Working in batches, lower the chicken into the fryer and fry until crisp, 15 to 17 minutes for breast quarters and 18 to 20 minutes for leg quarters. Remove the chicken and let it drain on the rack.
- Make the spicy coating: Carefully ladle the lard or frying oil into a medium heatproof bowl and whisk in the cayenne pepper, brown sugar, 3/4 teaspoon sea salt, 1 teaspoon black pepper, the paprika and garlic powder. Baste the spice mixture over the hot fried chicken and serve immediately; garnish with pickles.
HOT CHICKEN SALAD PIES RECIPE: HOW TO MAKE IT
These hot chicken salad pies come together in a snap! They're perfect for when you have leftovers on hand and need to use them up. —Shirley Gudenschwager, Orchard, Nebraska
Provided by Taste of Home
Categories Dinner
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 2 pies (6 servings each).
Number Of Ingredients 12
Steps:
- Unroll crusts into 9-in. pie plates; flute edges. Refrigerate 30 minutes. Preheat oven to 400°. Line unpricked crusts with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 10-15 minutes. Remove foil and weights; bake until crusts are golden brown, 3-6 minutes longer. Cool on a wire rack; reduce heat to 350°., In a large bowl, combine the chicken, rice, eggs, soup, mayonnaise, onion, celery, lemon juice and salt. Spoon chicken mixture into crusts. Combine cornflakes and butter; sprinkle over tops. Bake on lowest oven rack until lightly browned, 20-25 minutes.
Nutrition Facts : Calories 505 calories, FatContent 32g fat (10g saturated fat), CholesterolContent 112mg cholesterol, SodiumContent 771mg sodium, CarbohydrateContent 38g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 15g protein.
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