Willie Mae’s Fried Chicken Recipe
Willie Mae's Fried Chicken recipe is known for its crispy, flavorful crust and tender, juicy chicken. The secret lies in its seasoned flour and buttermilk brine, creating a perfect balance of spices. Deep-fried to golden perfection, it’s beloved for its unique, Southern-inspired taste.
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
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.