Willie Mae’s Scotch House Fried Chicken Recipe

Willie Mae’s fried chicken stands out due to its unique preparation methods and secret family recipe.

Unlike many traditional fried chicken recipes that utilize a dry batter, Willie Mae’s employs a wet batter that contributes to its signature thick and crispy crust. This method results in a crunchy exterior that encases juicy, flavorful meat.

The chicken is seasoned well before being battered, likely incorporating a blend of Southern spices to enhance its taste.

The precise frying technique ensures that each piece achieves a golden hue while maintaining a delicate texture that shatters upon biting into it

What Makes Willie Mae’s Fried Chicken So Iconic?

Willie Mae’s Scotch House in New Orleans is celebrated for its legendary fried chicken, which has earned accolades as one of the best in America.

The secret lies in its unique wet batter that creates a thick, crunchy crust while locking in moisture for juicy meat. This iconic dish reflects a rich history, rooted in Southern tradition and family recipes passed down through generations.

Willie Mae’s Scotch House Fried Chicken Ingredients

• Whole Chicken or Pieces: 1 whole chicken (about 3-4 pounds) or equivalent pieces (e.g., thighs, drumsticks, breasts)
• Whole Wheat or All-Purpose Flour: 1 ½ cups
• Whole Milk or Buttermilk: 1 pint (2 cups)
• Lemon: 1 lemon (juice and peel)
• Thyme: 1 teaspoon
• Basil: ½ teaspoon
• Ginger Powder: 1 teaspoon
• Garlic Powder: 1 teaspoon
• Paprika: 1 teaspoon
• Cayenne Pepper: 1 teaspoon (adjust to taste)
• Chicken Powder: 1 teaspoon
• Rosemary: 1 teaspoon
• White Pepper: 1 ½ teaspoons
• Garlic Salt: 1 teaspoon
• Sunflower/Peanut/Vegetable Oil: Enough for deep frying (about 2-3 cups)
• Mustard Powder: 1 teaspoon
• Onion Powder: 1 teaspoon
• Corn Flour: ½ cup

How To Make Willie Mae’s Fried Chicken

Prepare the Marinade

In a mixing bowl, combine the milk, lemon juice, and peel, along with thyme, basil, oregano, black pepper, mustard powder, paprika, cayenne pepper, garlic salt, garlic powder, onion powder, ginger powder, rosemary, white pepper, and chicken powder. Whisk until well combined.

Marinate the Chicken

Cut the whole chicken into pieces and immerse them in the marinade. Cover and refrigerate for at least 2 hours or overnight for better flavor.

Prepare the Coating

In another mixing bowl, combine flour, corn flour, and the same spices used in the marinade. Add 6-8 tablespoons of the marinade to create a slightly damp coating mixture.

Fry the Chicken

Heat the oil in a pan to 350°F. Coat each chicken piece in the flour mixture and fry for 3 minutes on each side or until golden brown and cooked through. Drain on paper towels before serving.

Special Chef Tips

• Rest the Chicken: After coating, let the chicken rest for 10 minutes. This helps the coating adhere better and ensures an even fry.
• Oil Temperature: Maintain a consistent oil temperature. Too hot, and the chicken burns; too cool, and it absorbs too much oil.
• Double Coat: For an extra crispy texture, dip the chicken back into the marinade and flour mixture before frying.

What To Serve With This Dish

• Red Beans and Rice: A staple in New Orleans cuisine, this dish features creamy red beans simmered with spices, served over fluffy rice.
• Buttered Beans and Rice: Large lima beans cooked until tender, accompanied by a rich, creamy sauce and served with rice.
• Macaroni and Cheese: Creamy and cheesy, this dish offers a rich contrast to the crispy chicken.
• Cornbread Muffins: These muffins are crispy on the outside and moist inside, perfect for soaking up any leftover juices or gravy.
• Fried Okra: A crunchy side that adds a delightful texture, complementing the chicken’s crispiness.
• Drinks: Pair with my cactus drink which is from Texas Roadhouse. Also you can enjoy with Sweet Tea, Lemonade, Beer as well.

How to Store Leftovers and Reheat

Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days.

To reheat, place the chicken on a baking sheet in a 350°F oven for 10-15 minutes until crispy and warm. Avoid microwaving, as it can make the coating soggy.