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Hattie's Southern Fried Chicken Recipe

Hattie's Southern Fried Chicken

Recipe courtesy Hattie's Restaurant, Executive Chef Jasper Alexander

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Rated: 2 stars out of 5Rate This RecipeRead users' reviews (30)

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Average Rating:

Total Reviews: 30

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  • 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.

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  • 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.

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  • 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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  • on July 26, 2011

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    Very,very,good.Everyone enjoyed it and asked for more. Skin was nice and crispy. Used Paula Deans house seasoning instead of plain salt and pepper on half and salt and pepper on the other half. Everybody said it was equally good, but I did like the Paula Deans seasoning a little more. Make sure the cooking oil is nice and hot when you put the chicken in the pan

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  • on June 26, 2011

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    As anyone that grew up in the western part of the South i.e. Texas, Arkansas, Oklahoma knows true Southern fried chicken is fried skin-OFF salt and pepper as only spices. This recipe is close but does leave the skin on..... a big nono in that part of the South.

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  • on May 28, 2011

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    This is the "Food Network" recipe, but not the "Throwdown Recipe" which was a buttermilk recipe (soaked 24 hours, butter in the corn oil, finished in the oven afterward for 10 minutes. It does not even have the garlic gently crushed with the knife. I wish they would have given us the recipe for "Hattie's Southern Buttermilk Fried Chicken" that was shown in the show (which tastes much better than THIS HORRIBLE RECIPE. The chicken at Hattie's Restaurant is the one she showed how to make on the show... not this garbage.

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  • on April 16, 2011

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    The fired chicken at Hattie's is the best I've ever eaten. Just had it this week in Saratoga Springs. Will try to make using not the published recipe but the ones added by other reviewers!

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  • on February 27, 2011

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    this is NOT the Hatties recipe. This is bad/boring fried chicken.

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  • on February 26, 2011

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    This is the worst fried chicken recipe ever! My Grandma would call it "white folks fried chicken" - no disrespect intended. What she meant was: no seasoning, no flavor. The recipe noted in the comments section is way closer to what could be called "Southern Fried Chicken". I would seque to that recipe-found under Bobby Flay-rather than bother with this one.

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  • on February 03, 2011

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    The correct recipe is on here. It's listed as "Fried Chicken" by Gillian Clark
    If you look up fried chicken and then search under shows: Throwdown with Bobby Flay you'll find it.

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