Nicks' Knacks
This father son team cultivates a gathering spot as hot as its chicken
Ten thirty a.m. on a Thursday morning and the line at Hattie B’s Hot Chicken on Charlotte Pike has already gone free range, th...
This recipe for our city's staple comes from the Music City Hot Chicken Festival's 2008 champion, Justin Jones.
Ingredients
- vegetable oil for frying
- 4 chicken breast halves
- 1/2 cup self-rising flour
- 1 tablespoon plus 2 tablespoons lard
- 3 tablespoons cayenne pepper
- 3 pinches sugar
- 3/8 teaspoons salt
- 1/4 teaspoons garlic powder
- 4 slices white bread and pickles for serving
Preparation
1. Heat one inch of vegetable oil in large heavy skillet.
2. Dredge chicken breasts in self-rising flour. Add to hot oil and fry 10-15 minutes, or until chicken is done.
2. Combine lard and next four ingredients in order to create a paste. Apply the paste evenly and liberally to both sides of the hot fried chicken using either a basting brush or glove-protected hands.
3. Serve on white bread topped with pickles.
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