Prep 15 mins
Cook 1 hr 30 mins
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."
- 8 pieces chicken, about 3 1/2 lbs., rinsed and patted dry
- 1 tablespoon fresh ground black pepper
- 1⁄2 tablespoon kosher salt
- 1 teaspoon garlic powder
- 1 cup all-purpose flour
- 1 cup vegetable oil, for frying
- Put chicken in a large baking dish and sprinkle with pepper, salt and garlic powder.
- 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 shimmering.
- Add the chicken pieces and fry over moderate heat, turning, until golden and cooked through, about 30 minutes.
- Lower the heat if chicken gets too dark.
When I saw this recipe, I thought...no, this couldn't be THE Hattie's Fried chicken from Saratoga...and it most certainly is...and IS the best fried chicken ever!!! Hattie's is one of the best restaraunts in the area! One you only find through a local! Made this for dinner and everyone gobbled right up! A keeper for sure!!!! Thank you for sharing one of the best fried chicken recipe's ever! PS...Hattie's is a MUST if you come to Saratoga, NY to "play the ponies" in August! XO LA :-)