When it comes to immersing oneself in the rich culinary tapestry of the American South, no experience quite captures the essence like a visit to Willie Mae’s Scotch House in New Orleans. Famous for serving what many declare as the best fried chicken in America, this restaurant combines tradition, skill, and a secret recipe to deliver an unforgettable taste. With its doors first swinging open in 1957, Willie Mae’s has grown from a humble bar into a beacon of southern cuisine, attracting foodies and celebrities alike to the heart of the Tremé neighborhood. This exploration uncovers what sets their southern fried chicken apart, diving into the history, techniques, and flavors that make Willie Mae’s a must-visit destination for anyone seeking the pinnacle of comfort food.
The Best FRIED CHICKEN in America!! Soul Food at Willie Mae’s in New Orleans!
What Makes Willie Mae’s Fried Chicken Stand Out?
History and Tradition of Willie Mae’s
Willie Mae Seaton, the matriarch and founder, started Willie Mae’s Scotch House as a bar in the 1950s. Over time, it evolved into a restaurant renowned for its delicious soul food, with fried chicken as its centerpiece. Nestled in the historic Tremé neighborhood, this eatery not only offers a culinary experience but also a vibrant glimpse into New Orleans’ rich culture. Since its inception, Willie Mae’s has been a heartfelt project passed down through generations, maintaining its reputation through dedication to quality and tradition. The restaurant’s resilience, notably rebounding post-Hurricane Katrina with the aid of volunteers and the Southern Foodways Alliance, is a testament to its significance within the community and the food scene at large.
Willie Mae Seaton from Southern Foodways.
Why Willie Mae’s Chicken is a Must-Try in New Orleans
The secret behind the tantalizing allure of Willie Mae’s fried chicken lies in its unique batter and cooking method, resulting in a perfectly crispy exterior encasing succulently juicy meat. This distinct crunchy texture, combined with a flavor that strikes a harmony of spices, leaves both locals and visitors craving more. The recipe, a closely guarded secret of the Willie Mae family, is a significant part of what elevates this dish to its legendary status. Customers and critics alike praise this iconic dish, leading to numerous awards, including the prestigious James Beard Award for America’s Classic.
Among the myriad of dishes synonymous with New Orleans, Willie Mae’s fried chicken holds a special place. It’s not just food; it’s a taste of history, a bite of southern culture, and a testament to the culinary expertise that Willie Mae Seaton and her family have nurtured. The restaurant’s atmosphere, filled with warmth and genuine hospitality, adds to the charm, making a meal here more than just dining – it’s an experience. With rave reviews from countless food critics and a notable feature on several food-centric platforms, missing out on Willie Mae’s fried chicken while in New Orleans is akin to skipping the French Quarter – it’s a crucial part of the city’s soul.
What Sets Willie Mae’s Southern Fried Chicken Apart from Others?
What’s in recipe of Willie Mae’s Southern Fried Chicken
Willie Mae’s Southern Fried Chicken is renowned for its unique and delicious flavor, particularly noted for its crispy and thick crust. The exact recipe for Willie Mae’s fried chicken is a closely guarded family secret, but some aspects of their method have been shared publicly, giving us a general idea of how this famous chicken is prepared.
- Wet Batter: Unlike most fried chicken which uses a dry batter, Willie Mae’s uses a wet batter. This wet batter is crucial in forming the thick, crispy crust that has made their chicken famous. The specific ingredients of this batter are not disclosed, but it typically involves a mixture of flour, water, and possibly some seasoning.
- Seasoning: While the exact spices used are not known, the chicken is seasoned well before being battered. This likely includes a blend of salt, pepper, and other traditional Southern spices to enhance the flavor.
- Frying Technique: The chicken pieces are deep-fried at a precise temperature to achieve a golden hue and ensure that the batter becomes a thick crust around the chicken. The frying technique is key to ensuring the batter is crispy yet delicate, almost shattering like glass upon biting into it.
- Serving: The fried chicken is typically served hot and fresh, which is critical for maintaining the texture and flavor of the crust.
Don’t forget about the Side Dishes:
Willie Mae’s also offers a variety of Southern sides that complement the chicken:
- Buttered Beans and Rice: Large lima beans simmered until soft with a creamy, gravy-like sauce, served with rice.
- Seasoned Green Beans: Soft green beans served with gravy and rice.
- Cornbread Muffins: Crispy on the outside, moist and tender on the inside, served hot.
How to make homemade Willie Mae’s Southern Fried Chicken
Inspired by the iconic Willie Mae’s Scotch House, our dish for today is a homemade version of Willie Mae’s Southern Fried Chicken, known for its incredible crispiness and depth of flavor. While we can’t replicate the secret recipe exactly, we can get close by focusing on a flavorful wet batter and proper frying techniques.
Here’s how you can make it in your own kitchen:
Homemade Willie Mae’s Southern Fried Chicken
Dive into the culinary heritage of the South with our Southern-Style Cola Marinated Fried Chicken. This recipe offers a unique blend of sweetness from cola and a spicy kick from cayenne, creating a mouthwatering contrast that’s hard to resist. Inspired by traditional recipes, this dish is a tribute to legendary Southern chefs and their timeless cooking techniques. Perfect for family dinners or special gatherings, it’s sure to leave everyone craving for more!
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Ingredients
- Brining Mixture
12 bone-in, skin-on chicken thighs
4 cups Coca-Cola
1 tsp liquid smoke (optional)
2 1/2 tbsp Worcestershire sauce
1 tbsp Tabasco sauce
3 tbsp coarse salt
3 tbsp freshly ground black pepper
- Batter
1 large egg
3/4 cup peanut oil
2 tsp baking powder
2 tbsp coarse salt
4 tsp freshly ground black pepper
1 tbsp cayenne pepper
1 tbsp onion powder
1 tbsp garlic powder
2 1/2 cups all-purpose flour
- Frying
Peanut oil and lard for frying
Additional coarse salt and freshly ground black pepper for seasoning
- Pickle-Garlic Relish
1 cup fresh flat-leaf parsley
1 cup dill-pickle chips (plus a little pickle juice if desired)
3 tbsp minced garlic
- Alternative Ingredients
Replace peanut oil with canola oil for frying if allergies are a concern.
Use gluten-free all-purpose flour to make this dish gluten-free.
Directions
- Rinse the chicken thighs under cold water, pat them dry, and set aside.
- In a large mixing bowl, combine Coca-Cola, optional liquid smoke, Worcestershire sauce, Tabasco sauce, coarse salt, and black pepper. Stir until the salt is fully dissolved.
- Submerge the chicken thighs in the brine mixture, cover the bowl with plastic wrap, and refrigerate for 4 hours to marinate.
- In a stainless steel bowl, vigorously whisk one large egg. Gradually blend in 3/4 cup of peanut oil.
- In a separate bowl, mix together baking powder, coarse salt, black pepper, cayenne pepper, onion powder, garlic powder, and all-purpose flour.
- Slowly add the dry ingredients to the egg mixture while continuously whisking to avoid lumps.
- Fill a cast iron skillet halfway with a mix of peanut oil and lard and heat to 375°F (use an instant-read thermometer to check).
- Remove chicken from brine and let it drain in a colander. Pat dry with paper towels then season with salt and pepper.
- Dip each piece of chicken into the batter then carefully place in the hot oil.
- Adjust heat to maintain oil temperature just above 350°F. Fry the chicken, turning occasionally with tongs until golden brown and cooked through (about 8-9 minutes).
- Finely chop parsley and dill pickles. Mix with minced garlic and optional pickle juice. Serve relish alongside the fried chicken.
Equipment
- Chef’s Knife
- Cutting Board
- cast iron skillet
- Mixing Bowls
- colander
- Instant Read Thermometer
Nutrition Facts
- Calories: 850kcal
- Fat: 55g
- Saturated Fat: 15g
- Cholesterol: 145mg
- Sodium: 2300mg
- Potassium: 470mg
- Carbohydrates: 58g
- Fiber: 3g
- Sugar: 12g
- Protein: 35g
- Vitamin A: 950IU
- Vitamin C: 9mg
- Calcium: 130mg
- Iron: 4mg
