Willie Mae’s fried chicken recipe is a legendary dish that has captivated taste buds for generations. Known for its crispy, flavorful coating and tender, juicy chicken, this recipe is a true Southern classic.
The deliciousness of Willie Mae’s fried chicken comes from its perfect balance of seasonings, marinated to perfection, and fried to a crispy golden brown.
I was inspired to recreate this recipe because of its rich flavor and the way it embodies the soul of Southern cooking. I decided to try it myself after hearing countless rave reviews and discovering its history.
Whether you’re a fried chicken lover or someone new to the dish, Willie Mae’s fried chicken is a must-try that brings joy to everyone who eats it.
Why Peoples Like Willie Mae’s Fried Chicken Recipe?
People love Willie Mae’s Fried Chicken recipe because it’s a perfect blend of crispy, flavorful coating and tender, juicy meat. The secret lies in the seasoning and the special batter that gives it an irresistible crunch.
The recipe has been passed down through generations, making it a beloved tradition in New Orleans. Its combination of savory spices and expert frying technique ensures every bite is packed with flavor, making it a must-try for fried chicken lovers.
How To Prepare Willie Mae’s Fried Chicken Recipe?
Recipe Overview
Preparation Time: 15 minutes
Cooking Time: 15-20 minutes
Total Time: 30-35 minutes
Course: Main Course
Cuisine: Southern
Yield: Serves 4-6 people
Kitchen Utensils:
- Cast iron skillet,
- tongs,
- thermometer,
- paper towels,
- large bowl,
- whisk,
- mixing spoon
Ingredients
For the Chicken Marinade:
- 3-4 chicken thighs (bone-in, skin-on) or a mix of pieces (breasts, wings, etc.)
- 1 ½ cups buttermilk
- 1 tablespoon hot sauce (optional)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
For the Seasoned Flour Coating:
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (optional for extra heat)
For Frying:
- Vegetable oil (enough for deep frying, around 4 cups)
Instructions
1: Marinate the Chicken
Start by preparing your chicken. You can use any part of the chicken, but thighs and wings work particularly well. In a large bowl, combine the buttermilk, hot sauce (if using), garlic powder, onion powder, paprika, salt, and black pepper.
Add your chicken pieces to the mixture, making sure each piece is fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or ideally overnight, to let the flavors soak in.
2: Prepare the Flour Coating
In a separate large bowl, whisk together the all-purpose flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if you’re using it). This seasoned flour coating is what makes the chicken crispy, flavorful, and golden brown.
3: Coat the Chicken
Once your chicken has marinated, remove it from the refrigerator. Dredge each piece in the seasoned flour mixture, pressing lightly to ensure the coating sticks well. Shake off any excess flour and set the chicken aside.
4: Heat the Oil
In a large cast iron skillet, heat the vegetable oil over medium-high heat. You want enough oil in the skillet to come halfway up the sides of the chicken.
Use a thermometer to check the oil temperature, which should be between 350°F and 375°F (175°C to 190°C). This is the perfect temperature for frying.
Carefully place the coated chicken pieces into the hot oil. Don’t overcrowd the pan to ensure that the chicken cooks evenly.
Fry the chicken for about 10-12 minutes per side, or until the crust is golden brown and crispy, and the internal temperature of the chicken reaches 165°F (74°C). Use tongs to turn the chicken pieces as needed for even frying.
6: Drain and Rest
Once your chicken is perfectly fried, remove it from the oil and place it on a plate lined with paper towels to drain excess oil.
Let the chicken rest for a few minutes before serving to allow the juices to redistribute, keeping it juicy on the inside.
Nutrition Facts (Per Serving)
- Calories: 350-400 kcal
- Protein: 27g
- Fat: 18g
- Carbohydrates: 18g
- Fiber: 1g
- Sugar: 1g
- Sodium: 600mg
How To Make With More Delicious Willie Mae’s Fried Chicken Recipe?
1. Brine the Chicken: To make the chicken more flavorful and juicy, brine it for a few hours or overnight. A simple brine of water, salt, sugar, and a touch of seasoning like garlic powder or onion powder will enhance the natural flavor and make the chicken extra tender.
2. Season the Flour: In addition to the standard seasoning in the batter, mix in some extra spices like smoked paprika, cayenne pepper, or even a little bit of brown sugar for a subtle sweetness. This will help give the chicken a more complex flavor and an extra kick.
3. Double-Dip the Chicken: For an even crunchier and more textured crust, try the double-dip method. After coating the chicken in seasoned flour, dip it back into a buttermilk or egg wash, then coat it again in the seasoned flour mixture.
This gives the chicken a thicker, crispier crust that holds up better to the juiciness inside.
4. Use a Cast-Iron Skillet: A cast-iron skillet retains heat well and distributes it evenly, which results in perfectly fried chicken with a golden-brown, crispy exterior and a tender interior. If you have access to one, it’s the key to achieving that authentic, flavorful fry.
5. Finish with a Honey Butter Glaze: Once the chicken is fried to perfection, add a drizzle of honey butter on top. Simply melt butter and stir in some honey, then brush it over the hot chicken.
The sweetness of the honey complements the savory seasoning of the chicken, creating a perfect balance of flavors.
My Tips For Successful Willie Mae’s Fried Chicken Recipe
1. Brine for Flavor: Soak your chicken in a seasoned brine (salt, sugar, and water) for a few hours to ensure it’s juicy and flavorful inside.
2. Use Buttermilk: For a crispier, flavorful coating, marinate your chicken in buttermilk for at least an hour, or overnight if possible.
3. Double Dredge: For an extra crispy crust, dip the chicken in seasoned flour, then dip it back into the buttermilk and dredge it again in the flour mixture.
4. Maintain Oil Temperature: Keep your frying oil at a steady 350°F. Too hot and it will burn; too cold and the chicken will absorb too much oil.
5. Rest After Frying: Let the fried chicken rest on a wire rack after frying to keep the crust crisp and allow excess oil to drain off.
Note
If you want to take this recipe to the next level, try adding a drizzle of honey or a dash of hot sauce on top of the fried chicken after it’s cooked. The sweetness of the honey balances out the spice, giving you that perfect flavor combination.
Additionally, if you don’t have buttermilk, you can easily make a substitute by adding a tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5-10 minutes.
Storage And Shelf Life Willie Mae’s Fried Chicken Recipe
Willie Mae’s Fried Chicken, like any freshly made fried dish, is best enjoyed immediately for optimal flavor and texture. However, if you need to store leftovers, they should be kept in an airtight container in the refrigerator for up to 3-4 days.
To maintain crispiness, reheat the chicken in an oven at 375°F for about 10-15 minutes. While the chicken can be frozen for longer storage, it’s recommended to consume it within 1-2 months for the best taste.
Conclusion
In conclusion, Willie Mae’s fried chicken recipe is a simple yet incredibly flavorful dish that promises delicious results every time. With its perfect balance of seasoning and crispy texture, it’s sure to impress your family and friends.
I’ve had great success with it, and I’m confident you will too. Whether it’s for a special occasion or a casual meal, this recipe is bound to be a hit.
Give it a try today, and enjoy the crispy, mouth-watering goodness of Willie Mae’s fried chicken!
Willie Mae’s Fried Chicken Recipe
Equipment
- Cast iron skillet,
- Tongs
- thermometer,
- Paper towels
- large bowl,
- Whisk
- Mixing spoon
Ingredients
For the Chicken Marinade:
- 3-4 chicken thighs bone-in, skin-on or a mix of pieces (breasts, wings, etc.)
- 1 ½ cups buttermilk
- 1 tablespoon hot sauce optional
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
For the Seasoned Flour Coating:
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper optional for extra heat
For Frying:
- Vegetable oil enough for deep frying, around 4 cups
Instructions
1: Marinate the Chicken
- Start by preparing your chicken. You can use any part of the chicken, but thighs and wings work particularly well. In a large bowl, combine the buttermilk, hot sauce (if using), garlic powder, onion powder, paprika, salt, and black pepper.
- Add your chicken pieces to the mixture, making sure each piece is fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or ideally overnight, to let the flavors soak in.
2: Prepare the Flour Coating
- In a separate large bowl, whisk together the all-purpose flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if you’re using it). This seasoned flour coating is what makes the chicken crispy, flavorful, and golden brown.
3: Coat the Chicken
- Once your chicken has marinated, remove it from the refrigerator. Dredge each piece in the seasoned flour mixture, pressing lightly to ensure the coating sticks well. Shake off any excess flour and set the chicken aside.
4: Heat the Oil
- In a large cast iron skillet, heat the vegetable oil over medium-high heat. You want enough oil in the skillet to come halfway up the sides of the chicken.
- Use a thermometer to check the oil temperature, which should be between 350°F and 375°F (175°C to 190°C). This is the perfect temperature for frying.
5: Fry the Chicken
- Carefully place the coated chicken pieces into the hot oil. Don’t overcrowd the pan to ensure that the chicken cooks evenly.
- Fry the chicken for about 10-12 minutes per side, or until the crust is golden brown and crispy, and the internal temperature of the chicken reaches 165°F (74°C). Use tongs to turn the chicken pieces as needed for even frying.
6: Drain and Rest
- Once your chicken is perfectly fried, remove it from the oil and place it on a plate lined with paper towels to drain excess oil.
- Let the chicken rest for a few minutes before serving to allow the juices to redistribute, keeping it juicy on the inside.
Notes
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