Hattie's Fried Chicken
Per serving
DH and I ate at Hattie's "Chicken Shack" years ago. It was a memorable experience. http://www.hattiesrestaurant.com/ I was happy to see this recipe in Food & Wine, 2001. "This highly seasoned chicken will showcase the flaovors of a smooth, rich, fruity Chardonnay such as the 1998 Acacia Carneros or the 1998 Chalone."
Ingredients
4 serv.Step-by-step instructions
- 1
Put chicken in a large baking dish and sprinkle with pepper, salt and garlic powder.
- 2
Refrigerate for 1 hour.
- 3
Put the flour in a large, sturdy plastic bag.
- 4
Add the chicken, a few pieces at a time, and shake to coat; shake off any excess flour.
- 5
In a large cast-iron skillet, heat the oil until shimmering.
- 6
Add the chicken pieces and fry over moderate heat, turning, until golden and cooked through, about 30 minutes.
- 7
Lower the heat if chicken gets too dark.
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