Hatti b's Banana Meringue Pudding

Serve with Hatti b's Hot Chicken and Classic Coleslaw.  Serves 8

Photo by Jeremy Liebman

INGREDIENTS 

PUDDING

• 4 large eggs

• ⅔ cup sugar
• ¼ cup cornstarch
• 4 cups whole milk
• 2 tablespoons unsalted butter
• 2 teaspoons vanilla extract
• Pinch of kosher salt

ASSEMBLY

• 1 11-oz. box vanilla wafer cookies
• 3 ripe bananas, thinly sliced
• 4 large egg whites
• ½ cup sugar

• PREPARATION

  View Step-by-Step Directions
  

  PUDDING

  • Lightly whisk eggs in a large bowl just to blend. Whisk sugar and cornstarch in a medium saucepan. Gradually whisk milk into sugar 
• mixture and heat over medium heat, whisking often, until very warm to the touch. Gradually whisk half of hot milk mixture into eggs, then whisk egg mixture back into milk mixture in saucepan.
• Cook, whisking constantly, until thickened and whisk leaves a trail in pudding (it should be the consistency of mayonnaise), about 4 minutes. Remove from heat, add butter, vanilla, and salt and whisk until butter is melted and mixture is smooth.
• Strain pudding through a fine-mesh sieve into another large bowl. Cover pudding with plastic wrap, pressing directly onto the surface. Chill until cool, about 2 hours.

ASSEMBLY

• Spread one-third of pudding evenly in a 2-qt. baking dish. Top with half of cookies and half of bananas. Repeat layers one more time and top with remaining third of pudding. Cover and chill at least 4 hours.
• Just before serving, heat broiler. Using an electric mixer on medium speed, beat egg whites until foamy. With motor running, gradually add sugar. Increase speed to medium-high and beat until stiff peaks form.
• Spoon meringue over pudding and swirl decoratively. Broil until meringue is dark brown in spots, about 1 minute.
• DO AHEAD: Pudding (without meringue) can be assembled 2 days ahead. Keep chilled.

• NUTRITIONAL INFORMATION

  Calories (kcal) 440 Fat (g) 15 Saturated Fat (g) 6 Cholesterol (mg) 135 Carbohydrates (g) 70 Dietary Fiber (g) 2 Total Sugars (g) 47 Protein (g) 10 Sodium (mg) 260
• 

Hatti b's Classic Coleslaw

• Serve along side Hatti b's Hot Chicken and Banana Pudding

• INGREDIENTS:  Serves 8

• 
  
• 1 cup mayonnaise
• 1½ tablespoon apple cider vinegar
• 1 tablespoon honey
• ¾ teaspoon celery seeds
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ medium green cabbage, very thinly sliced (about 4 cups)
• ½ medium red cabbage, very thinly sliced (about 4 cups)
• 2 medium carrots, peeled; julienned or grated

• Whisk mayonnaise, vinegar, honey, celery seeds, salt, and pepper in a large bowl to combine. Add green and red cabbage and carrots to dressing and toss to coat. Cover and chill until ready to serve.
• DO AHEAD: Coleslaw can be made 8 hours ahead. Keep chilled.

• NUTRITIONAL INFORMATION

  Calories (kcal) 250 Fat (g) 22 Saturated Fat (g) 3 Cholesterol (mg) 10 Carbohydrates (g) 11 Dietary Fiber (g) 3 Total Sugars (g) 7 Protein (g) 2 Sodium (mg 460
• 

Nashville's Hot Chicken with Sides

I had the pleasure of eating at Miss Hattie's in Nashville which is a Nashville tradition.  To get in, there is always a line but it is definitely worth the wait.  All eating is family style.  My husband and my daughter and I sat down.  Our table mates?  A group of very handsome 20ish young men from Brazil.  As my daughter enjoyed looking at them, my husband enjoyed looking at their long, full heads of hair.  Here are recipes for the Hot Chicken, their Classic Coleslaw and their to die for Banana Meringue Pudding.  We ordered the hot.  It is spicy but unless you like real heat, stay away from the hottest concoction.  Serves 8

• 2 3½–4-lb. chickens, each cut into 10 pieces (breasts halved)
• 1 tablespoon freshly ground black pepper
• 2 tablespoons plus 4 tsp. kosher salt
• 4 large eggs

• 2 cups buttermilk or whole milk
• 2 tablespoons vinegar-based hot sauce (such as Tabasco or Texas Pete)
• 4 cups all-purpose flour
• Vegetable oil (for frying; about 10 cups)
• 6 tablespoons cayenne pepper
• 2 tablespoons dark brown sugar
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• White bread and sliced pickles (for serving)

SPECIAL EQUIPMENT

• A deep-fry thermometer

 View Step-by-Step Directions

• Toss chicken with black pepper and 2 Tbsp. salt in a large bowl. Cover and chill at least 3 hours.
• Whisk eggs, buttermilk, and hot sauce in a large bowl. Whisk flour and remaining 4 tsp. salt in another large bowl.
• Fit a Dutch oven with thermometer; pour in oil to measure 2”. Heat over medium-high heat until thermometer registers 325°. Pat chicken dry. Working with 1 piece at a time, dredge in flour mixture, shaking off excess, then dip in buttermilk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place on a baking sheet.
• Working in 4 batches and returning oil to 325° between batches, fry chicken, turning occasionally, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of pieces registers 160° for white meat and 165° for dark, 15–18 minutes. Transfer to a clean wire rack set inside a baking sheet. Let oil cool slightly.
• Whisk cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; carefully whisk in 1 cup frying oil. Brush fried chicken with spicy oil. Serve with bread and pickles.
• DO AHEAD: Chicken can be seasoned 1 day ahead. Keep chilled.

• NUTRITIONAL INFORMATION

  Calories (kcal) 770 Fat (g) 34 Saturated Fat (g) 6 Cholesterol (mg) 235 Carbohydrates (g) 54 Dietary Fiber (g) 2 Total Sugars (g) 9 Protein (g) 61 Sodium (mg) 1060
•