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
• 

Portuguese Baked Eggs

What a great brunch dish or, if you add a leafy green salad, a hearty dinner.  Youse got youse spice, youse creaminess of the ricotta, and youse herbal-ness of the, well, herbs.  Serves 6

Photo by Matt Duckor

INGREDIENTS

• ¼ cup olive oil
• 3 bell peppers, any color, thinly sliced
• 1 medium red onion, thinly sliced
• 2 beefsteak tomatoes, cut into wedges
• 8 garlic cloves, thinly sliced
• 1 jalapeño, with seeds, halved lengthwise
• ¼ cup fresh basil leaves
• 2 tablespoons fresh oregano leaves
• 1½ teaspoons chili powder
• 1 teaspoon paprika
• Kosher salt and freshly ground black pepper
• 1 cup ricotta
• 6 large eggs
• 1 cup grated sharp white cheddar (about 4 oz.)
• ¼ cup grated Parmesan (about 1 oz.)
• Toasted country-style bread (for serving)

• Heat oil in a large heavy pot over medium heat. Add bell peppers and onion and cook, stirring occasionally, until softened and just beginning to brown, 10–12 minutes.
• Add tomatoes, garlic, jalapeño, basil, oregano, chili powder, and paprika to pot. Reduce heat to medium-low and continue to cook, stirring occasionally, until vegetables are very soft and liquid is thickened, 20–30 minutes; season with salt and pepper. Discard jalapeño.
• Preheat oven to 400°. Transfer bell pepper mixture to a 13x9” baking dish. Using the back of a spoon, make 6 evenly spaced divots in mixture. Spoon a dollop of ricotta into each divot, then crack 1 egg into each. Top with cheddar and Parmesan; season with salt and pepper. Bake, rotating dish halfway through, until Parmesan is melted and egg whites are almost set but yolks are still runny, 15–18 minutes.
• Serve baked eggs with toast. (Yolks will continue to cook as dish sits, so serve right away if you prefer your eggs soft.)
• DO AHEAD: Bell pepper mixture can be cooked 1 day ahead. Let cool; cover and chill.
  
  

NUTRITIONAL INFORMATION

• Calories (kcal) 300
• Fat (g) 27
• Saturated Fat (g) 11
• Cholesterol (mg) 260
• Carbohydrates (g) 14
• Dietary Fiber (g) 3
• Total Sugars (g) 6
• Protein (g) 19
• Sodium (mg) 410