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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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Average Rating:

Total Reviews: 30

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  • on February 03, 2011

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    SHAME ON HATTIE'S AND THE FOOD NETWORK. I wasted my time watching this show which was nothing more than a very long free commercial for Hattie. Hey Hattie and Bobby, If you are going to do TV commercials let us know so we can pull out a cookbook and get rid of you. This WAS NOT the recipe that was shown on air. The show consisted of a long promo for Hattie's restaurant and Bobby acting like a nerd with the people props screaming and clapping in the background. If she wasn't going to give out the correct recipe you should have stated that rather than putting this stupid version on the internet. This was almost as bad as Rachel Ray.

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  • on January 26, 2011

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    THIS IS NOT HATTIE'S RECIPE.. This is the recipe for Bobby's Chicken, NOT Hattie's. I have the show recorded. Here's what Hattie did, she didn't give out the measurements, so this is approx. from what was shown - Put the chicken in Bowl with Buttermilk approx qt, Hot sauce 1/3 cup and Peeled Smashed Garlic cloves around 6 to 8, (there was NO salt yet and soak in fridge over night.

    Again hattie did not give out the measurements, this is just from what I saw. Mix Flour about 3 cups, Salt 4 tbls and Fresh Ground Black Peper 4 tbls.

    In the pan she put Corn Oil and when was getting hot added Butter about 1/2 stick, Coat the Chicken with the flour mix and place in hot pan (SKIN Side Down. When golden brown, turn over only ONE time.

    When it's all golden brown remove Chicken from oil and put on a sheet pan. Bake in Hot Oven for 10 minutes (she never said what temp, 400 would be a good guess.

    That's it, Good Luck...

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  • on January 23, 2011

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    You all are correct! This is not the recipe. I am attempting this recipe now. From what I remember:

    I have the chicken in a buttermilk bath, with salt and whole garlic cloves. It has to marinate for 24 hours. (I also added some sugar, for the brining effect. The brining came from Bobby though. I forget to add, pat the chicken dry when it's removed from the buttermilk.

    Then, season the flour with spices, and coat chicken.

    Fry chicken in corn oil and add a stick of butter to the grease. After is is cooked, put it in the oven for 10 minutes for that extra crispness.

    I hoped this helped you all.



    SORRY FOR THE REPOST! Original reply disappeared.

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  • on January 22, 2011

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    They have the wrong recipe and place for this episode. The name of the restaurant was The General Store and Post Office Tavern in Silver Springs, Md. I did a google search under fried chicken restaurant's in maryland on foodnetwork and found the correct recipe.

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  • on January 20, 2011

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    The recipe you are looking for is the 8:30(7:30cshow of fried chicken, this is a differnt chef..same day

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  • on January 20, 2011

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    I think the recipe on the show was amazing , unlike the recipie posted here , also does anyone remember brine , it is not even mentioned here . wow guys I really wanted to make this chicken , did anyone record episode , if so please post

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  • on January 19, 2011

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    Haven't tried it, but this isn't her recipe. On the show, she says she uses Corn oil and butter for frying.

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  • on January 19, 2011

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    I watched the episode and there is NO WAY this is the recipe. Salt and pepper in flour? Gee, whodathunkit? Give me a break!

    Both Hattie and Bobby introduced their chicken as Buttermilk Chicken. The recipe given here looks like a beginners recipe from the Betty Crocker cookbook I started out with in the 70s.

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  • on April 11, 2010

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    Over 40 years ago I came to the Capital District to attend College. I was taken to Hattie's way back then and met Hattie. I have been going to Hattie's ever since, and still love the chicken. I want to share a conversation I had with Hattie about her fabulous fried chicken. She said then, and Jasper appears to reconfirm, that the secret is salt -- plain and simple. There may be an extra, secret ingredient [the suggestions of onion and garlic powder make sense to me -- the idea of cilantro, not so much]. But the key, as Hattie said, and I continue to believe, is the salt. Another source that I stand by as terrific fried chicken was DoubleCrisp, which used to be in Bennington, Vermont -- first sold out of a roadside stand , and then they opened their own store. Unfortunately, they are no more. Their key was to cook the chicken twice in the oil, and I also believe they used a pressure cooker.

    BTW, I missed the show which aired the Throwdown with Hatties, but do hope to see it in a reairing. I learned about the show from my cousin, who visited with us this past year and we took them to Hatties. She caught the show and knew I'd want to see it. To the person from Kentucky, I've traveled extensively in the South and have purposely sought out some good, Southern fried chicken. So far, Hattie's beats them all.

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  • on October 15, 2009

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    Dear Fellow Food and Flay Lovers,
    This is definately not Hattie's Fried Chicken recipe. The best fried chicken we mortals can make at home is Alton's recipe. I went to Hattie's while on vacation this fall. I never thought chicken could be an out of body experience, BUT IT WAS! Shame on Food Network for not being honest. If I had a recipe as special as Hattie's Chicken I wouldn't share it either. In situations like this only Bobby's should be listed. GO TO HATTIES it is worth the trip! Leave it to Bobby to find "THE BEST" and be brave enough to go against them.

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