Willie Mae’s Fried Chicken Recipe
Willie Mae’s Fried Chicken Recipe is famous for a reason. It is crispy, juicy and full of comfort. The first time I tasted it, I was amazed.
Ingredients
For the Chicken
- Chicken pieces – 3 pounds
- Buttermilk – 2 cups
- Hot sauce – 1 tablespoon
- Salt – 2 teaspoons
- Black pepper – 1 teaspoon
For the Coating
- All-purpose flour – 3 cups
- Cornstarch – ½ cup
- Paprika – 2 teaspoons
- Garlic powder – 2 teaspoons
- Onion powder – 2 teaspoons
- Cayenne pepper – ½ teaspoon
- Salt – 1 teaspoon
- Black pepper – 1 teaspoon
For Frying
- Vegetable oil – enough for frying
Instructions
Season the Chicken
- Place chicken in a bowl. Add salt, pepper, buttermilk and hot sauce. Mix well and coat fully.
Marinate the Chicken
- Cover the bowl and refrigerate for at least four hours. Overnight gives the best flavor.
Prepare the Flour Mix
- In another bowl, mix flour, cornstarch, paprika, garlic powder, onion powder, salt, pepper and cayenne.
Heat the Oil
- Heat oil in a deep skillet to 325°F. Use medium heat and keep temperature steady.
Coat the Chicken
- Remove chicken from buttermilk. Let excess drip off. Coat each piece well with flour mixture.
Rest the Coated Chicken
- Place coated chicken on a rack. Rest for ten minutes to help crust stick better.
Start Frying Slowly
- Place chicken into hot oil gently. Do not crowd the pan while frying.
Fry Until Golden
- Fry chicken for about 12 minutes per side. Turn gently for even color.
Check Doneness
- Use thermometer to check 165°F inside. The chicken should be cooked through.
Drain and Rest
- Remove chicken and place on paper towels. Rest for five minutes before serving.
Notes
- Fry at lower heat for juicy meat.
- Use cornstarch for extra crisp crust.
- Add smoked paprika for deeper flavor.
- Use peanut oil for rich taste.
- Let chicken rest before frying always.