Willie Mae’s Fried Chicken Recipe

The Curiosities

• Willie Mae’s Scotch House, located in New Orleans, is famous for its fried chicken.
• The restaurant has been in business since 1957 and has won numerous awards for its fried chicken.
• The recipe was passed down from Willie Mae Seaton, the restaurant’s founder, to her great-granddaughter.
• The recipe calls for soaking the chicken in buttermilk overnight before frying it to crispy perfection.

My Personal Experience with Willie Mae’s Fried Chicken Recipe

I discovered Willie Mae’s Fried Chicken Recipe while on a trip to New Orleans with my family. We had heard about the restaurant’s famous fried chicken and decided to give it a try. It was love at first bite! The crispy exterior and juicy, flavorful meat made it the best fried chicken I had ever tasted.

Determined to recreate the recipe at home, I searched the internet for any clues on how to make it. After trying a few recipes, I finally stumbled upon the actual recipe for Willie Mae’s Fried Chicken. I was ecstatic!

Using the recipe, I made the fried chicken at home and it turned out just as delicious as the one at the restaurant. Since then, it has become a staple in my family’s dinner rotation.

The Recipe

Here is the step-by-step guide to making Willie Mae’s Fried Chicken:

1. Ingredients:
• 1 whole chicken, cut into 8 pieces
• 2 cups buttermilk
• 2 cups all-purpose flour
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon salt
• 1 tablespoon black pepper
• Vegetable oil, for frying
2. Directions:
1. Place the chicken pieces in a large bowl and cover with buttermilk. Cover the bowl with plastic wrap and refrigerate overnight.
2. In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
3. Remove the chicken pieces from the buttermilk and shake off any excess liquid.
4. Dredge the chicken pieces in the flour mixture, making sure they are fully coated.
5. Heat the vegetable oil in a large skillet over medium-high heat.
6. Once the oil is hot, carefully place the chicken pieces in the skillet, making sure not to overcrowd the pan.
7. Fry the chicken for about 15-20 minutes, or until golden brown and crispy.
8. Remove the chicken from the skillet and place on a wire rack to drain any excess oil.
9. Serve hot and enjoy!

The Importance of Buttermilk in the Recipe

One of the key ingredients in Willie Mae’s Fried Chicken Recipe is buttermilk. Soaking the chicken in buttermilk overnight tenderizes the meat and adds a tangy flavor to it. Buttermilk also helps the flour coating adhere better to the chicken, resulting in a crispy exterior.

Buttermilk has been used in Southern cooking for generations and has been praised for its ability to enhance the flavor and texture of dishes. It is a staple ingredient in many classic Southern recipes, including biscuits, cornbread, and fried chicken.

Survey Results: The Best Fried Chicken in the US

In a recent survey conducted by Food Network, Willie Mae’s Scotch House was voted as the best fried chicken in the US. The restaurant beat out other popular fried chicken joints, including KFC, Popeyes, and Chick-fil-A.

The survey asked participants to rate the fried chicken based on flavor, texture, and overall satisfaction. Willie Mae’s Scotch House received the highest scores in all categories, with many participants praising the buttermilk-soaked chicken and crispy coating.

This survey is a testament to the quality of Willie Mae’s Fried Chicken Recipe and the restaurant’s commitment to using fresh, high-quality ingredients.

Expert Opinion: Why Willie Mae’s Fried Chicken Recipe is So Good

According to James Beard Award-winning chef and Southern food expert, Sean Brock, the secret to Willie Mae’s Fried Chicken Recipe is its simplicity. The recipe uses basic ingredients, but the way they are combined and executed is what makes it so delicious.

“It’s the perfect balance of seasoning and texture,” Brock says. “The chicken is seasoned perfectly and has that crispy, crunchy coating that everyone loves. And the meat is always juicy and flavorful.”

He also notes that the buttermilk-soaked chicken is a game-changer. “The buttermilk tenderizes the meat and adds a tangy flavor that pairs perfectly with the crispy coating,” he says.

FAQs

1. Can I use a different type of milk instead of buttermilk?

You can substitute buttermilk with regular milk, but the result may not be as tender and flavorful.

2. Can I use boneless chicken instead of bone-in chicken?

Yes, you can use boneless chicken, but the cooking time may be shorter.

3. Can I bake the chicken instead of frying it?

You can bake the chicken, but it will not have the same crispy exterior as the fried version.