Hattie B’s Hot Chicken Popping Up at SweetWater Brewery Eater Atlanta


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Cook, stirring frequently, until butter melts, about 2 minutes. Remove from heat. The sauce will separate as it sits, but just whisk back together before using. Step 3 In a medium pot over medium.


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Batter. You'll need three bowls. In one bowl, combine 1 1/2 cups flour, 2 tablespoons cayenne pepper and 2 teaspoons salt. In the second bowl, combine remaining 4 cups flour, 2 tablespoons cayenne pepper, 2 teaspoons salt, paprika and garlic powder. In the third bowl, whisk together buttermilk and hot sauce.


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Step 3: Cooking the Fried Chicken. Fry the chicken in 2 - 2 1/2 inches of oil in a cast iron skillet or heavy bottom skillet over medium-high heat. Fry four pieces at a time on each side. Make sure you don't overcrowd the pan. After each side has turned slightly golden, put the top on the skillet to steam the inside of the chicken ensuring doneness.


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Step 2: Dredge-Dip-Dredge. In a 9×9 pan or baking dish, whisk together the milk, eggs, and hot sauce. In a separate 9×9 baking dish, combine the four and salt. Drag the chicken through the flour mixture, coating evenly. Dip the floured chicken in the milk mixture. Drag once again in the flour mixture.


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Whisk the buttermilk, pickle brine, hot sauce, and egg in a large mixing bowl. Add the chicken, and toss to coat. Cover the chicken with plastic wrap and refrigerate for 2 to 4 hours. Just before frying, mix the flour and salt in a shallow flat dish. Set aside.


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Whisk together eggs, buttermilk, hot sauce, pickle juice, honey, and 3 tablespoons of the salt in a large bowl. Place chicken in the bowl, and turn to coat. Cover and refrigerate for at least 4.


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Heat oil over medium-high heat to 350℉ (175°C). Carefully add 3 chicken pieces and fry, flipping chicken halfway through frying, until chicken is golden brown and registers 175℉ (80°C) on an instant-read thermometer, 8 to 12 minutes. (Adjust heat as needed to maintain oil temperature between 325 to 350℉.)


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Preheat air fryer to 360 °F. Fill air fryer no more than half full of frozen potatoes. Sprinkle with ½ tsp cayenne. Cook 10-12 minutes. Slide out basket, shake halfway through cooking time. Transfer fries to a large skillet or serving dish. Repeat air frying instructions with the remaining frozen potatoes until full bag is cooked.


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Combine buttermilk, hot sauce and garlic in a large bowl. Add the chicken and turn to coat well. Cover and refrigerate for 3 hours to 6 hours. Fill a deep-frying skillet or pot with about 3 inches of oil. Heat over medium heat until the oil reaches 350 degrees F / 180 degrees C.


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Raise heat on grill to high. Heat a large, tall sided, pot with enough oil to cover the ribeye. Once oil is at 325 degrees, mix flour and flour seasoning together. Remove ribeye from the buttermilk/hot sauce mix and coat with the seasoned flour. Fry the steak at 325 degrees for 5-7 min.


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1. Whisk together the buttermilk mixture: Whisk the buttermilk, eggs, and hot sauce together in a large bowl or measuring cup. Add the chicken pieces to the buttermilk mixture and coat thoroughly. 2. Marinate: Cover and transfer to the refrigerator to marinate for at least two or up to 8 hours.


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Heat oil to 350 degrees F over medium-high heat. Carefully place chicken into hot oil, skin side down. Maintain an oil temperature of 325 degrees F, adjusting heat as need. Fry until instant read thermometer reads 160 degrees F, 8 to 10 minutes per side. Transfer chicken to a rack to drain.


Hattie B’s Hot Chicken Popping Up at SweetWater Brewery Eater Atlanta

Follow this breading process for extra juicy, crispy hot chicken! Combine buttermilk, hot sauce, eggs, and salt in a large shallow dish. Combine flour, paprika, cayenne, salt, and pepper in another large shallow dish. Dip the chicken in the dry flour mixture to coat all sides. Then dip and flip the chicken in the buttermilk mixture.


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Dip the chicken into the egg mixture, then press into the breading mixture until evenly coated on both sides. (Discard leftover mixture.) Place the chicken on the prepared baking sheet. Bake until the chicken is golden brown and the meat reaches an internal temperature of 165°F, about 15 minutes.


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Remove cooked chicken to a wire rack. To create the sauce, in a medium bowl combine, brown sugar, salt, garlic powder, cayenne, and paprika. Remove about 1/4 cup of the oil from the pan and whisk it into the sauce mixture. Brush sauce generously onto both sides of the cooked chicken pieces.


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Preheat the Air Fryer to 390°F (200°C). Spray the chicken with oil, and Air Fry for 9-10 minutes if using chicken tenders, or 10-12 minutes if using chicken breasts that aren't very thick. Flip the chicken halfway through, and check the internal temperature of the chicken to know when it's ready.