Is it possible to get the best fired chicken ever in upstate New York? Maybe, just maybe. Especially with a pedigree like Hattie's.
Here's an excerpt from our latest post, as we pull up to Race weekend in Saratoga Springs, NY:
We drive into town to Union street to go backtrack at the Saratoga Racetrack to take some pics. Traffic is mental. Saratoga is an extremely well done town. We past a beautiful park with a carousel and fountains. Would love to stop and photograph many points but parking although mostly free, is hard to get today.
After tooling around a bit backtrack, we head over to Hattie's
for dinner. Hattie's dates back to 1938 and is down home New Orleans cooking. On this particular unrelenting evening Hattie's was more like Hades, cooled by a few ceiling fans, and perfectly recreating the steam bath that is New Orleans in August.
You enter through an ancient screen door and make your way to the front to ask for a table. The small dining room is packed so this takes some effort. We are informed there is a 15 to 20 minute wait and are sent to the bar in the rear, which is really a mardi gras tent over a patio. Coloured lights and chandeliers, masques and beads and dolls all contribute to the cheerful party vibe. We order Purple Haze beer from Abita which we first had at Coop's in New Orleans.
As soon as we drain our beers we are seated in the homey dining room, with cobbled together cupboards, red checkered picnic table cloths and handmade curtains. Hot sauce, vinegar with sport peppers and tiny lamps decorate the table. Fresh cornbread, biscuits and butter are brought over.
We order the fried chicken which we have seen being carried by because it looks amazing. It comes with two sides. I get the mashed potatoes and cucumber salad, Rob gets the cranberry coleslaw and butter and sugar corn. It takes some time to get our order. Everything is homemade. Shortly though our heaping helpings arrive. We will be taking half back to our room for breakfast.
The chicken, a wing, a leg, thigh and a breast, is crisp, crunchy, deliciously moist and succulent inside, and not the least bit greasy. Thin slices of cucumber, vinegar and a little sugar make a very tasty salad. The mashed potatoes are classic, creamy mashed spuds. Rob's corn is sweet and not over cooked and the cranberry slaw is tasty and unusual, a nice balance of sweet and sour, with dried cranberries and a nice vinegar bite.
I finished the evening with a perfectly made sazerac and then we literally melted away into the evening."
You can read the rest of the post here:
New Post: Saratoga Springs - Great mexican food and perhaps the best fried chicken we've ever had. http://happymouth.ca/?p=7542