Photo: Hattie's Southern Fried Chicken Recipe
Ingredients
- 1 (3 1/2 pound) chicken, cut into 8 pieces, rinsed and patted dry
- 1/2 tablespoon freshly ground black pepper
- 1 tablespoon kosher salt
- 3 cups all-purpose flour
- 1 cup vegetable oil, for frying
Directions
Put the chicken in a large baking dish and sprinkle on the pepper and salt. Refrigerate for 1 hour.
Put the flour in a large, sturdy plastic bag. Add the chicken, a few pieces at a time, and shake to coat; shake off any excess flour.
In a large cast iron skillet, heat the oil until simmering. Add the chicken pieces and fry over moderate heat, turning until golden and cooked through, about 30 minutes, Lower the heat if the chicken gets too dark.
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By lgayle25_12470034
Stafford, 86
on March 31, 2012
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I am from the south with a long line of southern relatives that fry chicken this way. They didn't use buttermilk as most did not have a lot of it on hand. We also didn't use the egg batter and the chicken is just as delicious.
By romlewi59_5571092
Palmdale, CA
on December 27, 2011
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I have made this recipe and the chicken came out great. I find the best fried chicken has to do with the way it is cooked, I do not care for brined or chicken soaked in buttermilk. Also the show that I watched showed a guy and the restaurant was named Hattie's not the person. I think some people may be mixing up the shows.
By geojua_11665782
MEMPHIS, TN
on August 11, 2011
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Hattie's Southern Fried Chicken recipe is closer to how Southern cooks actually prepared fried chicken--cut into at least 8 pieces with the skin on, salt, pepper, plain flour, cast iron skillet, and oil for frying, not deep frying. The "soaking" or marinating in buttermilk so popular now is a throwback to the time when the chicken was killed after having been "put up" for at least a week and fed grain to clear the "craw" (gizzard of what had been eaten as the chicken walked about the yard. After the chicken had been killed, cleared of feathers, and entrails, it was soaked in buttermilk to take away the "gamey" taste. Today, this step is not necessary. I add a cover to my cast iron chicken fryer and cook all the way with the cover in place to produce crispy, moist, delicious chicken. I have always gotten rave reviews.
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