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willie maes fried chicken recipe

Willie Mae's Fried Chicken Recipe

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!
Prep Time5 hours
Cook Time30 minutes
Total Time5 hours 30 minutes
Course: Main Course
Servings: 4

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).