Willie Maes Fried Chicken Recipe
Willie Maes Fried Chicken Recipe is legendary. This iconic dish comes from New Orleans. It's crispy, juicy, and absolutely delicious.
Equipment
- Large mixing bowl
- Heavy cast iron skillet
- Meat thermometer
- Tongs for flipping
- Paper towels
- Wire rack
Ingredients
- 1 whole chicken cut into 8 pieces
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 3 cups all-purpose flour
- 2 tablespoons paprika
- 1 tablespoon cayenne pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 4 cups vegetable oil or peanut oil
Instructions
- Mix buttermilk with hot sauce in a bowl.
- Add salt, pepper, and garlic powder.
- Place chicken pieces in the mixture.
- Cover and refrigerate for 12 to 24 hours.
- The longer it sits, the better it tastes.
- This step makes the chicken incredibly tender.
- Combine flour and all the spices together.
- Mix everything well in a large bowl.
- Make sure the spices are evenly distributed.
- This seasoned flour creates the signature crust.
- Set it aside until you're ready to fry.
- Pour oil into your skillet or fryer.
- Heat it to exactly 350°F (175°C).
- Use your thermometer to check the temperature.
- The right temperature is very important.
- Too hot burns the outside before cooking inside.
- Too cold makes greasy chicken.
- Remove chicken from the buttermilk marinade.
- Let excess liquid drip off completely.
- Dredge each piece in the seasoned flour.
- Press the flour into the chicken firmly.
- Make sure every part is well coated.
- Shake off any extra flour gently.
- Carefully place chicken in the hot oil.
- Don't overcrowd the pan at all.
- Fry for 12 to 15 minutes per side.
- Dark meat needs a bit more time.
- The chicken should reach 165°F internal temperature.
- The coating should be deep golden brown.
- Remove chicken with tongs carefully.
- Place it on the wire rack.
- Let excess oil drip off naturally.
- Rest for 5 minutes before serving.
- This keeps the crust extra crispy.
Notes
- Don't skip the overnight marination step.
- It's the secret to tender meat.
- Keep your oil temperature steady and consistent.
- Use a thermometer every single time.
- Don't flip the chicken too often.
- Let it cook undisturbed for crispiness.
- Season your flour generously for maximum flavor.
- Let chicken come to room temperature first.
- Cold chicken doesn't cook evenly inside.
- Fry in small batches for best results.
- Crowding the pan lowers the oil temperature.