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willie maes fried chicken recipe

Willie Mae's Fried Chicken Recipe

This iconic recipe has been passed down through generations, becoming a staple in both homes and restaurants across the South.
The secret to its mouth-watering appeal lies in the perfect blend of spices and the preparation methods that yield crispy skin and tender, succulent meat.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Equipment
  • 2 stainless steel bowl
  • 1 deep frying pan
  • 1 candy thermometer
  • 1 meat thermometer
  • 1 wire rack
Ingredients
  
  • 8 to 12 chicken thighs about 2 lbs
  • 1 tablespoon kosher salt
  • 4 cloves garlic peeled and sliced
  • 4 teaspoons mild hot sauce e.g., Crystal Hot Sauce
  • 1 tablespoon kosher salt
  • 1 teaspoon white pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Spanish paprika
  • 1 teaspoon cayenne pepper
  • 3 cups all-purpose flour or self-rising flour
Instructions
 
  • Season the chicken thighs with kosher salt, making sure they are evenly coated.
  • In a separate bowl, mix sliced garlic cloves, hot sauce, and your preferred brining liquid (e.g., lemon juice, pickle juice, or Coca-Cola).
    Add the chicken pieces to this mixture, ensuring they are fully submerged.
    Cover and refrigerate for a minimum of 4 hours.
  • In a stainless steel or metal bowl, combine the all-purpose flour, kosher salt, white pepper, garlic powder, onion powder, Spanish paprika, and cayenne pepper.
    Mix well to create a uniform blend of spices.
  • Remove the chicken pieces from the wet batter and let any excess liquid drip off.
    Dip each piece into the seasoned flour mixture, ensuring it is thoroughly coated. Gently shake off any excess flour.
  • Fill a deep frying pan or pot with peanut or olive oil (about 2 inches deep), and heat over medium-high heat.
    Use a candy thermometer to monitor the oil temperature, ensuring it reaches between 350°F and 375°F before frying.
  • Carefully place the coated chicken pieces into the hot oil, being cautious not to overcrowd the pan.
    Fry the chicken for about 15 minutes, turning occasionally to ensure even cooking.
    Monitor the oil temperature, adjusting the heat if necessary to maintain a consistent temperature.
  • Use a meat thermometer to check the internal temperature of the chicken.
    It should reach at least 165°F in the thickest part of the meat without touching the bone.
    Once cooked, remove the chicken from the oil and place it on a wire rack or paper towel to drain excess oil.
  • Serve your delicious and crispy fried chicken with your preferred side dishes, and see why this recipe is a favorite among chicken lovers and even awarded by James Beard.
    Now you have the simple steps and all the needed ingredients to recreate the famous Willie Mae's Scotch House Fried Chicken Recipe at home and impress your taste buds!
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