Willie Mae's Fried Chicken
A Southern-style fried chicken marinated in tangy buttermilk and coated in seasoned flour for a crispy crust.
Ingredients
For the Chicken
- 1 whole Whole chicken, cut into pieces About 3 to 4 pounds; breasts halved if large.
- 2 cups Buttermilk Use cultured buttermilk or 2 cups milk + 2 tbsp lemon juice for a quick substitute.
For the Coating
- 2 cups All-purpose flour Use equal parts all-purpose and cornstarch for extra crunch.
- 1 tablespoon Cajun seasoning Use Creole seasoning or 1 tbsp paprika + 1 tsp cayenne for heat control.
- 1 teaspoon Salt Adjust to taste; kosher salt may require slightly more.
- 1 teaspoon Black pepper Freshly ground gives better aroma.
- Oil for frying Use vegetable, peanut, or canola oil with high smoke point.
Instructions
Phase 1: Marinating the Chicken
- Marinate the chicken in buttermilk for at least four hours or overnight in the refrigerator.
- Drain excess buttermilk briefly and let the pieces rest at room temperature for about fifteen minutes before coating.
Phase 2: Preparing the Coating
- Combine the flour, Cajun seasoning, salt, and black pepper in a large bowl and whisk until evenly blended.
- Place the flour mixture in a shallow pan to make dredging each piece fast and consistent.
Phase 3: Frying
- Heat oil in a deep fryer or large skillet to 350°F (175°C) and stabilize temperature before adding chicken pieces.
- Remove chicken from buttermilk, allowing excess to drip off, and dredge in the flour mixture to coat thoroughly.
- Fry the chicken in batches until golden brown and cooked through, about fifteen to eighteen minutes per batch.
- Drain the fried chicken on paper towels or a wire rack set over a sheet tray to preserve crispness.
- Serve the chicken hot, arranging pieces to showcase the crisp crust and juicy interior.
Notes
Maintain oil temperature between 325°F and 350°F to cook through without burning the crust. Rest fried pieces on a wire rack to avoid steaming the crust and losing crispness.