Willie Mae's Scotch House Fried Chicken Recipe

Willie Mae’s Scotch House Fried Chicken Recipe

If you love Southern fried chicken, you’ve probably heard of Willie Mae’s Scotch House fried chicken recipe. This recipe is a secret treasure that brings out the true taste of New Orleans-style cooking. Known for its crispy, golden crust and tender, juicy meat inside, this fried chicken is a true crowd-pleaser. Willie Mae’s Scotch House in New Orleans has been serving this beloved fried chicken for years, and people from all over the world come to get a taste.

In this article, you will learn how to make home-friendly version of Willie Mae’s Scotch House fried chicken recipe, with simple steps and tips to get that perfect golden brown, crispy crust.

What Makes Willie Mae’s Fried Chicken So Crispy?

The secret to this Willie Mae’s Scotch House fried chicken is its unique wet batter and perfect seasoning. The wet batter helps create a crispy, golden-brown crust that holds in all the flavors. Unlike dry flour coating, the wet batter sticks to the chicken better and forms a thick layer that fries up to crunchy perfection. Seasonings like cayenne pepper add a nice kick, giving the chicken a rich, deep flavor.

Plus, cooking the chicken at just the right temperature ensures that the inside stays juicy while the outside turns crisp.

Willie Mae's Scotch House Fried Chicken

Ingredients

Here’s what you’ll need to recreate this delicious fried chicken at home:

  • 1 whole chicken (cut into pieces or about 8 drumsticks)
  • 2 cups of all-purpose flour
  • 1 tablespoon of cayenne pepper
  • 1 teaspoon of paprika
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • Salt and black pepper to taste
  • 2 cups of buttermilk
  • 1 cup of water (for thinning the batter)
  • Vegetable oil for frying (enough to submerge chicken pieces)

Recipe Substitutions

If you don’t have all the ingredients, don’t worry! Here are some simple swaps:

  • Buttermilk: If you don’t have buttermilk, mix 2 cups of milk with 2 tablespoons of vinegar or lemon juice and let it sit for 5 minutes.
  • Cayenne Pepper: Adjust the amount if you prefer milder heat, or swap it for chili powder.
  • Flour: You can use cornstarch or a mix of cornstarch and flour for an extra crispy crust.

Kitchen Appliances

To make this recipe, you’ll need:

  • A deep fryer or a large, heavy-bottomed pot
  • Tongs for handling the chicken
  • A wire rack or paper towels for draining excess oil
  • A large bowl for mixing the batter

How To Make Willie Mae’s Scotch House Fried Chicken

Step 1 | Prepare the Chicken

Rinse the chicken pieces under cold water and pat them dry with paper towels. Season them with salt, pepper, and a little bit of cayenne pepper.

Prepare the Chicken

Step 2 | Make the Wet Batter

In a large bowl, combine 2 cups of flour, cayenne pepper, paprika, garlic powder, onion powder, salt, and black pepper. Mix well. Gradually add the buttermilk and water until you get a thick, pancake-like batter.

Make the Wet Batter

Step 3 | Heat the Oil

Pour vegetable oil into a deep fryer or a large pot until it’s about 2 inches deep. Heat it over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Step 4 | Coat the Chicken

Dip each chicken piece into the wet batter, letting any excess drip off. Make sure each piece is evenly coated for that crispy crust.

Coat the Chicken

Step 5 | Fry the Chicken

Carefully place the battered chicken into the hot oil, making sure not to overcrowd the pot. Fry in batches if necessary. Fry the chicken for about 12-15 minutes, turning occasionally, until the chicken is golden brown and crispy. For smaller pieces like wings, it may take about 8-10 minutes.

Fry the Chicken

Step 6 | Drain and Rest

Remove the chicken from the oil using tongs and place it on a wire rack or paper towels to drain excess oil. Let it rest for 5 minutes before serving.

Drain and Rest

Recipe Notes

  • For extra flavor, marinate the chicken in buttermilk and spices for at least 4 hours before frying.
  • If you prefer a thicker crust, dip the chicken in the batter twice before frying.
  • Keep the oil temperature steady. Too low and the chicken absorbs oil, too high and it burns outside without cooking inside.
  • Always let the fried chicken rest before serving to retain its juiciness.

Recipe Variations and Additions

  1. Spicy Twist: Add more cayenne pepper or hot sauce to the batter for a spicy kick.
  2. Herb Blend: Mix in dried herbs like thyme, oregano, or rosemary for a herbaceous flavor.
  3. Honey-Butter Glaze: Brush the fried chicken with a honey-butter mixture right after frying for a sweet and savory finish.
  4. Gluten-Free Option: Use rice flour or gluten-free all-purpose flour for the batter.

Serving Suggestions

Willie Mae’s Scotch House Fried Chicken pairs perfectly with a few classic sides to complete your meal:

  1. Buttermilk Biscuits & Collard Greens: The buttery, flaky biscuits balance the chicken’s savory crunch, while collard greens add a bit of freshness.
  2. Mashed Potatoes & Gravy: Creamy mashed potatoes with rich gravy make a comforting, hearty side.
  3. Coleslaw: A refreshing, crunchy coleslaw adds a light and tangy touch to the rich flavors of fried chicken.
  4. Cornbread: The slight sweetness of cornbread pairs wonderfully with the spicy, savory chicken.
  5. Pickles & Hot Sauce: Tangy pickles and a dash of hot sauce enhance the flavors, adding a little zing to every bite.

Storage Tips

Refrigerator:

Store leftover fried chicken in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes to restore crispiness.

Freezer:

Freeze cooked chicken by wrapping each piece in foil and placing them in a freezer bag. Store for up to 2 months.

Reheating:

For best results, avoid microwaving as it can make the chicken soggy. Reheat in a 375°F (190°C) oven for 15-20 minutes.

Willie Mae’s Scotch House Fried Chicken Recipe FAQs

Can I use boneless chicken for this recipe?

Yes, you can use boneless chicken, but keep in mind that bone-in chicken tends to be juicier. If using boneless, reduce the cooking time by a few minutes and check for doneness earlier.

Why do we marinate the chicken in buttermilk?

Buttermilk helps tenderize the chicken by breaking down proteins. It also adds tanginess and helps the batter stick better to the chicken, resulting in that crispy crust we all love.

Can I make this fried chicken in an air fryer?

While you can make fried chicken in an air fryer, it won’t give you the same results as deep-frying. The wet batter in this recipe is designed for deep-frying and might not work well in an air fryer. If you want to use an air fryer, you might need to adjust the recipe to use a dry coating instead.

How do I know when the oil is hot enough for frying?

If you don’t have a thermometer, you can test the oil by dropping a small amount of batter into it. If it sizzles and rises to the surface immediately, the oil is ready. Another method is to stick the end of a wooden spoon into the oil – if bubbles form around the wood, it’s hot enough.

My fried chicken turned out greasy. What went wrong?

Greasy chicken usually means the oil wasn’t hot enough. Make sure your oil stays around 350°F (175°C). Also, don’t overcrowd the pot, as this can lower the oil temperature too much.

Can I reuse the frying oil?

Yes, you can reuse the oil a few times. After it cools, strain it through a fine-mesh sieve lined with cheesecloth to remove any bits. Store it in a sealed container in a cool, dark place and use within a month.

How can I make sure the chicken is cooked through without burning the outside?

The key is maintaining the right oil temperature. If the chicken is browning too quickly, lower the heat a bit. You can also start with a higher temperature (around 375°F) and then lower it to 350°F once you add the chicken. This helps create a crispy exterior while allowing the inside to cook properly.

Can I prepare the batter in advance?

It’s best to prepare the batter just before frying. If you mix it too far in advance, the batter may become too thick. If you need to make it ahead, you can mix the dry ingredients and add the water just before using.

What’s the best way to drain the fried chicken?

Use a wire rack set over a baking sheet instead of paper towels. This allows air to circulate around the chicken, keeping it crispy on all sides. If you only have paper towels, that’s okay too – just be sure to let the excess oil drain well.

Willie Mae's Scotch House Fried Chicken Recipe

Willie Mae's Scotch House Fried Chicken Recipe

Yield: 4-6 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Enjoy a crispy and flavorful Willie Mae's Scotch House fried chicken recipe with a juicy interior, perfect for any occasion! Simple ingredients, great taste.

Ingredients

  • 1 whole chicken (cut into pieces or about 8 drumsticks)
  • 2 cups of all-purpose flour
  • 1 tablespoon of cayenne pepper
  • 1 teaspoon of paprika
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • Salt and black pepper to taste
  • 2 cups of buttermilk
  • 1 cup of water (for thinning the batter)
  • Vegetable oil for frying (enough to submerge chicken pieces)

Instructions

  1. Prepare the Chicken: Rinse the chicken pieces under cold water and pat them dry with paper towels. Season them with salt, pepper, and a little bit of cayenne pepper.
  2. Make the Wet Batter: In a large bowl, combine 2 cups of flour, cayenne pepper, paprika, garlic powder, onion powder, salt, and black pepper. Mix well. Gradually add the buttermilk and water until you get a thick, pancake-like batter.
  3. Heat the Oil: Pour vegetable oil into a deep fryer or a large pot until it’s about 2 inches deep. Heat it over medium-high heat until it reaches 350°F (175°C).
  4. Coat the Chicken: Dip each chicken piece into the wet batter, letting any excess drip off. Make sure each piece is evenly coated for that crispy crust.
  5. Fry the Chicken: Carefully place the battered chicken into the hot oil, making sure not to overcrowd the pot. Fry in batches if necessary. Fry the chicken for about 12-15 minutes, turning occasionally, until the chicken is golden brown and crispy. For smaller pieces like wings, it may take about 8-10 minutes.
  6. Drain and Rest: Remove the chicken from the oil using tongs and place it on a wire rack or paper towels to drain excess oil. Let it rest for 5 minutes before serving.
Nutrition Information
Serving Size 1
Amount Per Serving Calories 450Total Fat 28gSaturated Fat 5gSodium 600mgCarbohydrates 25gFiber 1gSugar 2gProtein 28g

Conclusion

With this Willie Mae’s Scotch House fried chicken recipe, you can bring a taste of New Orleans right into your kitchen. It’s all about the perfect blend of spices, that special wet batter, and a little bit of patience. Try this recipe today, and you’ll see why it’s a family favorite. Happy frying!

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