Willie Mae’s Fried Chicken Recipe

This post may contain affiliate links. I may receive a small commission at no extra cost to you. All opinions remain my own.

Really good fried chicken is hard to come by.

You know, the kind that explodes in your mouth and is so good it makes you want to cry.

Enter Willie Mae’s Fried Chicken Recipe, a recipe so good it’s considered the holy grail of all fried chicken recipes.

This recipe is perfect for people on a diet searching for a delicious but healthy meal, for chefs looking to wow diners, and for basically anyone on the hunt for delicious chicken.

You can have it for lunch, dinner, and breakfast because why not.

Try this recipe today for the crispiest, juiciest fried chicken.

History

Willie Mae’s Scotch house opened to the public in 1957 as a bar, restaurant, and beauty shop.

Soon, it became apparent that the crowds streamed in for the finger-licking food, which led the establishment to focus more on the restaurant.

Years later, Willie Mae’s delicacies, especially fried chicken, continue to bewilder and fill hearts and bellies.

Why You Should Try Willie Mae’s Fried Chicken Recipe

It’s an egg-splotion of flavor (see what we did there?)- from garlic to thyme leaves, hot sauce, black pepper, and paprika; there are more than enough spices in this recipe to keep your taste buds going.

 

It has a low-calorie count- We know how important sticking to your diet is, so we’ve created a recipe to help you stick to your diet. There are 209 calories in a single serving of Willie Mae’s fried chicken. The recommended calorie intake for lunch and dinner is 500 to 700 calories. You do the math!

 

It’s healthy- Willie Mae’s fried chicken is cholesterol-free and loaded with proteins, a dynamic duo unbeaten in aiding weight loss. It’s seriously the best thing since sliced bread.

 

It’s easy to make- Now, hold your horses there, partner! We know this recipe is twelve steps long, but it’s easy to understand and follow, which is what counts.

 

Willie Mae’s Fried Chicken Recipe

Prep Time: 5 hrs

Cook Time: 40 mins

Total Time: 5 hrs 40 mins

Ingredients

Brine Ingredients:

5 cups of coca-cola

 

1 tablespoon of kosher salt

 

10 sprigs of fresh thyme leaves

 

10 cloves of garlic

 

4 tablespoons of mild hot sauce

 

8 to 10 chicken thighs

 

Seasoned Flour Ingredients

3 cups of self-rising flour

 

1 tablespoon of kosher salt

 

2 tablespoons of ground black pepper

 

2 teaspoons of smoked paprika

 

1 ½ teaspoon of garlic powder

 

1 ½ teaspoon of onion powder

 

1 teaspoon of cayenne pepper

 

What to Use for Frying

3 cups of olive oil

 

1 cup of lard

 

Directions for the Brine

1.In a large metallic bowl, add kosher salt and five cups of coca-cola. Stir until the salt dissolves.

 

2.Add the garlic cloves, hot sauce, and thyme and whisk to form an even mixture.

 

3.Add chicken thighs to the mixture. Massage the mixture into the thighs with your fingers. Cover the bowl with foil and refrigerate for three to five hours.

 

Directions for Seasoned Flour

Spread 3 cups of self-rising flour evenly on a wide plastic bowl.

 

Add kosher salt, garlic powder, cayenne pepper, onion powder, Spanish paprika, and black pepper to the plastic bowl. Whisk to form an even mixture and set aside.

 

Directions for Frying

Preheat the stove to 350 degrees F.

 

In a heavy bottom Dutch Oven, heat peanut oil on medium heat. Put a meat thermometer in the center of the oil to check the temperature. The oil should be at 375 degrees or slightly higher.

 

Take the chicken thighs out of the fridge. Remove them from the brine, and pat them dry with paper towels. Transfer them (chicken thighs) to the plastic bowl with seasoned flour.

 

Carefully place the chicken thighs into the hot peanut oil.

P.S: Only place four chicken thighs at a time.

 

Cook each side for no more than five minutes.

 

Transfer the cooked chicken thighs to a wire rack to drain excess oil.

 

Clear juice should flow out of the cooked chicken thighs when poked with a knife. If not, place the thighs on a baking sheet and bake till they reach a temperature of 165 degrees F (this should be measured using a meat thermometer)

 

How Do You Get Seasoning to Stick to Fried Chicken?

Getting seasoning to stick to your fried chicken is as easy as these simple steps.

Pat your chicken with clean paper towels until there are no juices left. If you’ve got a few hours to spare, you can leave it uncovered in the fridge for three to four hours.

 

Coat the chicken with a binding agent. Seasoning sticks much better when you introduce a sticky base. For the best results, we recommend that you use extra virgin oil. You can also use mayonnaise, mustard, melted butter, or Worcester sauce.

 

Rub seasoning into the chicken using your fingers. A great binding agent, check. Now to the part where you get those hands dirty. Rubbing seasoning into chicken, instead of sprinkling, makes sure seasoning sticks to the meat.

 

You can also prick holes into the chicken, ensuring seasoning gets into the chicken’s cracks and fissures.

 

Marination is an excellent way to get the seasoning to stick because it also gets into the chicken’s inner layers.

 

Can you Fry Chicken with Cornstarch instead of Self-rising Flour?

You can easily replace self-rising flour with cornstarch for fried chicken.

Cornstarch creates a much crispier coating, which holds sauces better and absorbs far less oil.

For better results, you should;

Consider blending cornstarch with gluten-free flour- the mixture results in a coating much closer to what wheat flour would have achieved.

 

Ensure that your cornstarch coating is light and even. Heavier coatings can get sticky.

 

Is Brining Chicken Necessary?

Pretty much yes, if you want your chicken all juicy and nice.

Salt in the brine helps retain moisture in the meat.

How so?

By breaking down the meat’s proteins.

You see how meat contracts when you place it on a grill or oven?

That’s because of the proteins.

Less water is lost once the meat’s proteins are broken down, which results in a juicer, plumper meal.

Plus, who doesn’t like more flavor in their meat?

What to Serve with Willie Mae’s Fried Chicken

Willie Mae’s fried chicken pairs nicely with;

Cornbread

 

Mac and cheese

 

Buttermilk biscuits

 

Baked beans

 

Mashed potatoes, Hushpuppies

 

Coleslaw

 

Corn on the cob

 

Fried green tomatoes

 

Green beans

 

FAQs

1.How Long Should You Brine Chicken?

 

A whole chicken should brine for 8 to 24 hours.

Do not let your chicken brine for more than a day lest it becomes too salty.

Four hours would do for chicken pieces like thighs, drumsticks, and breasts, while 2 hours is the standard for boneless chicken pieces.

2.Why is My Fried Chicken Not Crispy

 

Typically, when fried chicken goes amiss, it’s usually because;

You fried it straight from the fridge (thaw it for at least 30 minutes)

 

You did not soak or brine it- soaking/ brining is the secret to juicy, crispy chicken.

 

You did not coat it with flour or breadcrumbs.

 

You used paper towels to blot excess oil- leaving fried chicken on paper towels creates steam which softens the crust.

 

3. What is the Secret to Good Fried Chicken?

 

The road to crispy and juicy fried chicken is paved with marinades and thermometers.

Rule number one, marinate your chicken.

You can make a brine or simply dip your chicken in buttermilk.

Rule number two, fry your chicken at the correct temperature.

The recipe you use should specify the best temperature.

And last but not least, do not rush the marination process.

4.Which is the Best Oil for Frying Chicken?

 

Oils with a high smoke point make the best fried, fried chicken.

These include; peanut, canola, avocado, sunflower, and sesame oil. .

Conclusion

The single biggest difference between average fried chicken and the best fried chicken is the recipe you use.

Willie Mae’s fried chicken recipe is recommended for the crispiest, juiciest, most delicious chicken.

Try it today.

We guarantee you it’s going to be love at first bite.

Willie Mae’s Fried Chicken

The Iconic Willie Mae’s Fried Chicken Recipe

This recipe is perfect for people on a diet searching for a delicious but healthy meal, for chefs looking to wow diners, and for basically anyone on the hunt for delicious chicken.
Prep Time 5 hrs
Cook Time 40 mins
Total Time 5 hrs 40 mins
Course Main Course
Cuisine American
Servings 5
Calories 148 kcal

Ingredients
  

  • 5 cups coca-cola
  • 1 tablespoon kosher salt
  • 10 sprigs fresh thyme leaves
  • 10 cloves garlic
  • 4 tablespoons mild hot sauce
  • 10 thighs chicken

Instructions
 

  • Preheat the stove to 350 degrees F.
  • In a heavy bottom Dutch Oven, heat peanut oil on medium heat.
  • Put a meat thermometer in the center of the oil to check the temperature.
  • The oil should be at 375 degrees or slightly higher.
  • Take the chicken thighs out of the fridge.
  • Remove them from the brine, and pat them dry with paper towels.
  • Transfer them (chicken thighs) to the plastic bowl with seasoned flour.
  • Carefully place the chicken thighs into the hot peanut oil.
  • Cook each side for no more than five minutes.
  • Transfer the cooked chicken thighs to a wire rack to drain excess oil.
  • Clear juice should flow out of the cooked chicken thighs when poked with a knife.
  • If not, place the thighs on a baking sheet and bake till they reach a temperature of 165 degrees F (this should be measured using a meat thermometer)

Nutrition

Calories: 148kcalCarbohydrates: 36gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 2mgSodium: 1408mgPotassium: 45mgFiber: 1gSugar: 21gVitamin A: 98IUVitamin C: 5mgCalcium: 25mgIron: 1mg
Keyword The Iconic Willie Mae’s Fried Chicken Recipe
Tried this recipe?Let us know how it was!

.

Leave a Comment

Recipe Rating




Previous

Jimmy Dean Breakfast Sausage Seasoning Recipe

Paula Deen Broccoli Cornbread

Next