This week, Serious Eats posted my article about the fried chicken at Hattie’s Chicken Shack in Saratoga Springs. An excerpt:
Said to be the same recipe since 1938—developed by Hattie Grey, who came to Saratoga via Louisiana and Chicago—this is the same stuff served at the restaurant [Hattie’s Restaurant], but the Shack is more casual with an order-at-the-counter setting. To accompany my fried chicken, I picked up “light” sides of cucumber salad and Cajun coleslaw ($3.00 each) in contrast to the tempting but heavier fresh-cut French fries and hushpuppies.
The order arrives in a deep metal tray, looking like a Southern picnic sitting upon the red and white checkerboard tablecloth. (Hattie’s Restaurant uses the same tablecloths.) No sign of grease—just the allure of golden brown chicken that’s plump, juicy, and delicious. The wing is best at showing off the simplicity of the batter, which doesn’t put forth strong flavor, but is perfectly crisp. The breast is meaty and moist, but I really enjoy the leg and especially the super juicy thigh.
For more information about the desserts and the restaurant, check out the Serious Eats story, here.