Hattie B’s Hot Chicken ToTry

Posted on by May 15, 2018

Note: Scroll to the bottom for a link to a slow-cooker recipe for shredded chicken on a slider bun adapted from Harrie B’s.

Brian Morris, the Director of Culinary Operations at Hattie B’s, appeared on Pickler & Ben to share the recipe for this flavorful fried chicken so you can make it at home. Watch the video of Brian demo’ing the recipe.

Hattie B’s Hot Chicken
Serves 4

Ingredients

For the Dry Brine
1 whole chicken (3 pounds), washed, patted dry, and cut into quarters or 2 pounds chicken tenders
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper

For the Dip
1 cup whole milk
2 large eggs
1 tablespoon Louisiana-style hot sauce

For the Dredge
2 cups all-purpose flour
2 teaspoons sea salt
Soybean or peanut oil, for frying

For the Spicy Coating
1/2 cup lard, melted and heated (or hot frying oil)
3 tablespoons cayenne pepper
1 tablespoon light brown sugar
1 teaspoon freshly ground black pepper
3/4 teaspoon sea salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder

Directions

1. Dry brine the chicken: In a bowl, toss the chicken pieces with salt and pepper, cover, and refrigerate overnight or up to 24 hours.

2. 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 salt.

3. Dip the chicken in the flour mixture, then in the milk mixture, then in the flour mixture again, shaking off the excess after each step.

4. Fill a 6- to 8-quart pot halfway with oil and bring to 325 degrees over medium heat. 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, about 5 to 6 minutes for chicken tenders, 15 to 17 minutes for breast quarters, and 18 to 20 minutes for leg quarters. Remove the chicken and let drain on the rack.

5. Make the spicy coating: Carefully ladle the lard or 1/2 cup frying oil into a large heatproof bowl and whisk in the cayenne pepper, brown sugar, black pepper, salt, paprika, and garlic powder. Dip the hot fried chicken into the spice mixture and serve immediately.

 

Found the above recipe when reading the article and recipe for Slow Cooker Nashville Hot Chicken – adapted from the original Hattie B’s Hot Chicken recipe in Nashville, TN.  The spicy slow cooker shredded chicken in Slider Buns also sounds good.

Taste Test-White vs Green Cabbage Sauerkraut

Posted on by May 14, 2018

5/14/2018 – Tasted the kraut made with green cabbage here and some made with white cabbage here. The white has been aging the longest but both are well past the fermentation stage. The white had been made without Juniper Berries so this was not a completely true test.

There was no difference in the taste that was noticeable. The green was not as firm or slightly crunchy as was the white.

I prefer the kraut made with white (Asian) cabbage because of the firmer texture.

Smoked Corn on the Cob

Posted on by May 14, 2018

5/13/2018 – At 5:15 PM while the Franks RedHot Sauce Chicken was smoking I inserted into the MES on the third rack from the top with it running at 250 seven ears of corn.

The ears had been sitting out for over an hour to warm up. Then rubbed with warm butter and seasoned with Kit’s Creole Seasoning.

About 6:30 pulled the corn and chicken piled on a baking pan and left in the oven (turn off and room temp) to rest. We ate about 30 minutes later. The corn was done, moist and had a little smokey tone that seemed about right.

Next time try with 5POGS for the adults.

Sauerkraut with Carrots 1st time

Posted on by June 5, 2018

5/13/2018 – This made a good kraut although it had no caraway seeds or other spices.

Began a ferment of white cabbage and grated carrots at a 3:1 ratio. Liked the idea of getting the probiotic value plus the health benefits of the carrots. At 11 days it was a bit tart but the sweetness of the carrots was behind the normal sauerkraut taste. The cabbage was crunchy and the slivers of grated carrot were firm. Continue reading →

Smoked Pork Butt w/ 5POGS & 2x Smoke

Posted on by May 17, 2018

5/12/2018, Sunday – Bought a fresh ~8 lb. Smithfield pork butt at HEB for $1.49/lb. No trimming was needed as the fat cap with thin and not even there in places. About 6 PM scored the thin fat cap into diamonds and sprinkled on a liberal dose of kosher salt on all sides to dry brine until Monday. Also sprinkled evenly 5POGS.

5/15/2018, Tuesday – Forgot to put it in the MES this morning so inserted it into the preheated MES set at 250 and ready at 12:15 PM. Also inserted the Amazen tray with w blend of mostly pecan pellets and some ChefMasters blend that I still have too much of. Loaded the tray with the outside channels full and a little around into the center that was mostly empty, Lite both sides and when closed the door and it had started drafting the plume was still thin.

5:15 PM – Pulled it from the MES as smoke is over. IT was only 140–surprising after 5 hours. Wrapped it in foil with ACV and a liberal dusting of Kim’s Creole Seasoning. put it into the convection oven preheated to 300.

6:30 – IT is now 175. It is past the stall.

~7:30 PM – Chefworks alarm set at 200 sounded. Pulled back the foil and check the meat. Still hard to pull apart so rewrapped, reinserted probe and closed the door. Noted the IT is now only 194. Moved the probe and got 193. The oven is set to 325.

~8:00 PM – Rocky came to get the girls (Kelley is in San Diago on IT business) and carried on so about the great BBQ smell that I cut off on end for him. It cut easily and was clearly falling apart.

~9:00 PM – Chefworks alarm set at 200 sounded. Pulled back the foil and checked the meat. A fork stuck in and twisted, easily separated the meat fibers. Moved it to a wire rack to cool wrapped in the foil. Put it into the refer about 10 PM.

Note this cook did not start until noon. The overall time of 8 hours was ok.

5/16/2018 – Opened up the wrapped meat and tasted the outer edges with the bark. Good flavor but not great and not hot at all. The bark did appear darker likely due to two slots burning in the Amazen for 5 hours. Also notable that there was little congealed fat in the foil wrap and a normal amount in the aluminum pan below meat in the smoker.

Next Time – Top dress the meat with 5POGS AFTER finishing in the oven and before the rest.

 

 

Redfish or Snapper Court-Bouillion ToTry

Posted on by April 22, 2018

REDFISH COURT BOUILLON

1 8 – 10 pound redfish, cleaned and cut into two fillets (snapper is a good substitute)
1 tablespoon kosher salt, plus more to taste
1 teaspoon black pepper, plus more to taste
1 pound large shrimp, shells reserved
1 cup vegetable oil
1 cup all-purpose flour
4 onions, diced
2 green bell peppers, diced
5 stalks celery, diced
8 cloves garlic, minced
2 teaspoons cayenne
2 teaspoons dried thyme
1/2 teaspoon ground allspice
6 bay leaves
1 24-ounce can whole tomatoes
4 cups shrimp stock
1 pint oysters
sliced scallions, for garnish
cooked white rice, for serving
homemade hot sauce, optional (recipe below)

1. Preheat oven to 325 degrees. Place fish fillets in a roasting pan and sprinkle with salt and pepper to taste. Peel shrimp and use peels to either make a shrimp stock or customize a store-bought fish stock by steeping the peels in the stock for 10 minutes. Keep warm on stove while assembling the roux.

2. Pour oil in a large, heavy-bottomed pan and stir in flour. Cook over medium heat, stirring constantly, until the roux becomes a deep brown color. Add diced onions and cook until translucent. Add the peppers, celery, garlic, spices and bay leaves and cook 5 – 10 minutes until vegetables soften. Add canned tomatoes (with liquid) and stock and bring to a simmer. Simmer 15 minutes. Adjust seasoning. The sauce can be made to this point and refrigerated or frozen for future use. Return sauce to a simmer before continuing with recipe.

3. Pour warm sauce over fish in roasting pan, cover with foil and bake for 45 – 55 minutes. Check fish doneness to ensure it is nearly cooked through. Remove foil, scatter shrimp and oysters over fish and return to oven, uncovered, for 15 minutes or until cooked through.

4. Carefully transfer whole fish fillets on top of a bed of white rice. Cover with shrimp and oysters and drizzle sauce on top. Garnish with diced scallions and hot sauce. Serves 8 – 10.

Inspired by a recipe in Mobile Bay Magazine here.

HOT SAUCE

From the same article as mentioned in the recipe above.

1 pound red jalapeño chiles
2 tablespoons kosher salt
1 1/2 cups distilled white vinegar

1. Pulse chiles and kosher salt in a food processor until a coarse puree forms. Transfer to a 1-quart glass jar, loosely screw lid and stand at room temperature for 12 hours to ferment slightly.

2. Stir in vinegar and loosely screw on the lid. Let mixture stand at room temperature for 7 days.

3. Puree mixture in blender until smooth, about 1 minute. Strain mixture through a fine mesh sieve into a clean glass bottle.

4. Keep refrigerated. It can be stored for up to 4 months. Shake before serving as the sauce may separate. Makes 2 1/2 cups.