Willie Mae’s fried chicken has the kind of crunch you can hear across the room—and that’s no exaggeration!
In this recipe, the batter is light but still holds on tight when it fries, which comes from whisking in a little cornstarch.
I’ve made this more times than I can count, and it never disappoints because it keeps the meat juicy without feeling greasy!
Let the chicken rest on a wire rack, not paper towels—that’s key for keeping that texture.
Sprinkle just a pinch of salt right after frying while it’s still hot—it brings everything together!
How to Make Willie Mae’s Fried Chicken
Ingredients
- 1 quart Buttermilk
- 2 cups All-Purpose Flour
- 3 lbs Chicken Pieces
- 2 tbsp Paprika
- 1 tbsp Salt
- 1/2 tbsp Black Pepper
- 1/2 tbsp Garlic Powder
- 1/2 tbsp Onion Powder
- 1/4 tbsp Cayenne Pepper
- 4 cups Vegetable Oil for frying
Step-by-Step Instructions
Step 1:
Marinate the chicken pieces in buttermilk for at least 4 hours, preferably overnight.
Keep it in the refrigerator to allow the flavors to penetrate deeply.
Step 2:
In a large mixing bowl, combine flour, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper.
Mix thoroughly until all ingredients are evenly distributed.
Step 3:
Heat the vegetable oil in a large skillet or deep fryer to 350°F (175°C).
You’ll know it’s ready when you drop a bit of flour in, and it sizzles immediately.
Step 4:
Remove each chicken piece from the buttermilk, allowing excess to drip off.
Coat well in the seasoned flour mixture.
Make sure the pieces are fully covered for maximum crispness.
Step 5:
Fry the chicken pieces in batches, ensuring they don’t overcrowd the skillet.
Cook for about 15-20 minutes or until golden brown and cooked thoroughly.
Use a thermometer to check that the internal temperature reaches 165°F (74°C).
Tips and Tricks for Making This Recipe
Marination Matters!
The longer you let the chicken marinate in the buttermilk, the more tender and flavorful it becomes.
Overnight marination is really the secret to juicy chicken.
Maintain Oil Temperature
Keep an eye on the oil temperature to ensure it’s not overheating or dropping too low.
Consistent temperature produces even cooking and prevents greasy chicken.
Batching for Best Results
Fry in batches instead of overcrowding the skillet.
This allows each piece to cook evenly, making sure it gets crispy on all sides.
Rest Time
Let the chicken rest for a few minutes after frying on a wire rack or paper towels.
This helps excess oil drain off and keeps the coating crispy.
What to Serve with Willie Mae’s Fried Chicken Recipe
Green Beans
When you’re biting into that crispy, golden fried chicken, a side of green beans adds a fresh and vibrant touch.
You can choose to sauté them with a bit of garlic and olive oil for extra flavor.
Steamed or roasted, they provide a nice contrast.
Cornbread
Cornbread is a classic companion to fried chicken and complements the savory taste perfectly.
The sweet and crumbly texture is so, so good and pairs excellently with the juicy chicken.
There’s just something comforting about this combination.
Mashed Sweet Potatoes
For something a bit different, try serving mashed sweet potatoes.
They’re creamy and have a natural sweetness that goes well with spicy fried chicken.
You can season them with a little cinnamon or nutmeg for added warmth.
Coleslaw
Coleslaw brings in a nice crunch and tang, balancing the richness of fried chicken.
Whether you prefer it with a vinegar-based dressing or a creamy one, it adds a refreshing contrast.
It’s a must-have on the table alongside fried chicken.
Fried Okra
Add some Southern charm with fried okra.
These little bites are crunchy and have a unique flavor that pairs wonderfully with fried chicken.
If you haven’t tried them yet, they’re definitely worth considering.
Jalapeño Cheddar Biscuits
For a bolder choice, try jalapeño cheddar biscuits.
They are cheesy, spicy, and offer a fun twist to traditional biscuits.
Each bite is filled with flavor, and they make a fantastic side with fried chicken.
Variations and Substitutions
Experimenting with Willie Mae’s fried chicken can be so much fun!
One way you can change up the recipe is by adjusting the spice level.
Spice Level
Add a little extra kick by increasing the amount of cayenne pepper in the wet batter mix.
If you prefer something milder, you can reduce or omit the cayenne altogether.
Different types of paprika can add varying flavor notes, so consider trying smoked paprika.
Flour Alternatives
You might want to explore different types of flour for the coating.
Substitute all-purpose flour with whole wheat or a gluten-free option.
These changes can slightly alter the texture and nutritional content, which might be something you’d like.
Marinade Options
The marinade is where you can introduce fresh herbs or different seasonings.
Try adding garlic powder or onion powder for a different depth of flavor.
You could also mix in a teaspoon of dried herbs like thyme or rosemary.
How to Store Leftover Willie Mae’s Fried Chicken
To keep your Willie Mae’s fried chicken deliciously crispy, you should store it in a way that prevents moisture from ruining it.
Storage
I suggest using an airtight container which works wonders for keeping your fried chicken fresh for up to three days.
Let’s make sure the chicken cools to room temperature before sealing it away.
Storing it immediately while it’s hot will cause condensation, which isn’t ideal for preserving that crispy texture.
Twice-fry Technic
Alternatively, you might want to try the twice-fry method next time, where letting the cooked chicken rest on a wire rack helps remove excess moisture.
If you decide to go this route, be sure to wrap and store the chicken in a separate container once it’s ready.
Refrigerator
Your refrigerator becomes an ally in keeping your leftovers tasty with these steps, making future meals as enjoyable as the first serving!
Common Mistakes to Avoid
Skipping the Brine
One mistake you should definitely avoid is forgetting to brine your chicken.
Brining helps keep the meat juicy and flavorful, which is key for fried chicken.
Make sure to let it soak up those flavors for a few hours or overnight if you can!
Not Using a Wet Batter
Another thing you might overlook is using a wet batter instead of a dry one.
The wet batter is essential for creating that famous crispy crust at Willie Mae’s.
If you haven’t tried it before, now’s the time to switch it up and see the difference!
Overcrowding the Pan
Be careful not to overcrowd your pan with pieces of chicken all at once.
This can lower the oil’s temperature, leading to uneven cooking and soggy skin.
Try to fry in batches, giving each piece enough room to cook properly for the best results.
Willie Mae's Fried Chicken Recipe
Ingredients
- 1 quart Buttermilk
- 2 cups All-Purpose Flour
- 3 lbs Chicken Pieces
- 2 tbsp Paprika
- 1 tbsp Salt
- 1/2 tbsp Black Pepper
- 1/2 tbsp Garlic Powder
- 1/2 tbsp Onion Powder
- 1/4 tbsp Cayenne Pepper
- 4 cups Vegetable Oil for frying
Instructions
- Marinate the chicken pieces in buttermilk for at least 4 hours, preferably overnight.
- Keep it in the refrigerator to allow the flavors to penetrate deeply.
- In a large mixing bowl, combine flour, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper.
- Mix thoroughly until all ingredients are evenly distributed.
- Heat the vegetable oil in a large skillet or deep fryer to 350°F (175°C).
- You'll know it's ready when you drop a bit of flour in, and it sizzles immediately.
- Remove each chicken piece from the buttermilk, allowing excess to drip off.
- Coat well in the seasoned flour mixture.
- Make sure the pieces are fully covered for maximum crispness.
- Fry the chicken pieces in batches, ensuring they don't overcrowd the skillet.
- Cook for about 15-20 minutes or until golden brown and cooked thoroughly.
- Use a thermometer to check that the internal temperature reaches 165°F (74°C).