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You might not think of New Orleans when you think of fried chicken, but Willie Mae’s Scotch House is a legendary spot for the best fried bird in town. The recipe is a closely guarded family secret, but we’re going to let you in on it. Trust us – it’s worth trying out at home!
What is Willie Mae’s Scotch House Fried Chicken?
Willie Mae’s Scotch House Fried Chicken is a dish that originates from New Orleans, Louisiana. It is a fried chicken dish that is said to be some of the best tasting fried chicken in the world. The chicken is marinated in a special blend of spices and then fried to perfection. Willie Mae’s Scotch House has been serving up this delicious dish for over 50 years and it has become a New Orleans tradition.
Willie Mae’s Scotch House Fried Chicken Recipe
Ingredients:
- 1 whole chicken, cut into 8 pieces
- 2 cups buttermilk
- 1 tablespoon hot sauce
- 1 teaspoon Louisiana-style seasoning blend
- 1 cup all-purpose flour
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
Instructions:
- In a large resealable bag, combine the chicken, buttermilk, hot sauce, and Louisiana-style seasoning blend. Seal the bag and refrigerate for at least 4 hours, or overnight.
- In a large bowl, whisk together the flour, paprika, garlic powder, cayenne pepper, salt, and black pepper.
- A heavy-bottomed pot or a big Dutch oven should be filled with oil to a depth of 3 inches. Heat until a deep-fry thermometer reads 350°F on medium-high heat.
- Working in batches, remove the chicken from the buttermilk mixture, letting any excess drip off. Dredge the chicken in the flour mixture until evenly coated and transfer to a wire rack set over a baking sheet.
- When all of the chicken is coated, carefully lower the chicken into the hot oil using tongs or a slotted spoon. Fry for 10 minutes per batch, or until the chicken is golden brown and cooked through.
- Remove the chicken from the oil with a slotted spoon and transfer to a wire rack set over a baking sheet to cool slightly. Serve warm with your favorite dipping sauce. Enjoy!
Helpful Tips on Making Willie Mae’s Scotch House Fried Chicken
Be sure to use a good quality Louisiana-style seasoning blend for the best flavor.
If you don’t have buttermilk on hand, you can use milk with a tablespoon of vinegar or lemon juice added. Let it sit for 5 minutes before using.
This recipe can also be made with chicken tenders instead of whole chicken pieces. Just be sure to adjust the frying time accordingly.
Willie Mae’s Scotch House uses lard to fry their chicken, but you can use vegetable oil if you prefer.
If you don’t have a deep fryer, you can use a heavy-bottomed pot or Dutch oven filled with oil. Just be sure to keep an eye on the temperature of the oil so it doesn’t get too hot.
Things to Avoid When Making Willie Mae’s Scotch House Fried Chicken
Don’t overcrowd the pot or Dutch oven when frying the chicken. This will lower the temperature of the oil and result in greasy chicken.
Make sure the chicken is completely dry before dredging in the flour mixture. Any moisture will cause the flour to clump up.
Be careful when adding the chicken to the hot oil. It is best to lower it in slowly so that the oil doesn’t splatter.
What Equipment Do You Need to Make Willie Mae’s Scotch House Fried Chicken?
In order to make this dish, you will need the following equipment:
- A large resealable bag
- A deep fryer or heavy-bottomed pot
- A wire rack
- A baking sheet
- Tongs or a slotted spoon
Now that you have all of the necessary equipment, it’s time to get cooking! This delicious dish is sure to be a hit with your friends and family. Enjoy!
Nutrition Facts of Willie Mae’s Scotch House Fried Chicken
Per Serving:
- Calories: 1230
- Fat: 93 g
- Saturated Fat: 15 g
- Cholesterol: 283 mg
- sodium: 1780 mg
- Potassium: 540 mg
- Carbohydrates: 73 g
- Fiber: 3 g
- Sugar: 7 g
- Protein: 36 g
Where to Buy Willie Mae’s Scotch House Fried Chicken?
Willie Mae’s Scotch House is located in New Orleans, Louisiana. If you’re not able to make the trip, don’t worry! This recipe can easily be made at home. Just follow the instructions above and you’ll be enjoying delicious fried chicken in no time. Thanks for reading and bon appetit!
Frequently Asked Questions on Willie Mae’s Scotch House Fried Chicken Recipe
1. What is the best way to cook Willie Mae’s Scotch House Fried Chicken Recipe?
The best way to cook Willie Mae’s Scotch House Fried Chicken Recipe is by using a deep fryer. This will ensure that the chicken stays moist and juicy on the inside, while getting a nice crispy coating on the outside.
2. What kind of oil should be used for frying?
Peanut oil is the best type of oil to use when frying chicken. It has a high smoke point, so it can withstand the high temperatures needed to fry chicken without burning.
3. How long does it take to fry chicken?
It usually takes about 10 minutes to fry chicken. However, cooking time will vary depending on the size and thickness of the chicken pieces.
4. What is the best way to keep fried chicken warm?
The best way to keep fried chicken warm is by placing it in a preheated oven set to low heat (about 200 degrees Fahrenheit). This will help to keep the chicken crispy and prevent it from drying out.
5. Can fried chicken be reheated?
Fried chicken can be reheated, but it is best to do so in a oven set to low heat. This will help to keep the chicken crispy and prevent it from drying out.
6. What is the best way to store fried chicken?
Fried chicken should be stored in an airtight container in the refrigerator. It will keep for up to four days.
7. Can fried chicken be frozen?
Fried chicken can be frozen, but it is best to do so before it starts to dry out. Chicken that has been frozen and then thawed will not have the same crispiness as fresh fried chicken.
Willie Mae’s Scotch House Fried Chicken
Equipment
- A large resealable bag
- A deep fryer or heavy-bottomed pot
- A wire rack
- A baking sheet
- Tongs or a slotted spoon
Ingredients
- 1 whole chicken cut into 8 pieces
- 2 cups buttermilk
- 1 tablespoon hot sauce
- 1 teaspoon Louisiana-style seasoning blend
- 1 cup all-purpose flour
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
Instructions
- In a large resealable bag, combine the chicken, buttermilk, hot sauce, and Louisiana-style seasoning blend. Seal the bag and refrigerate for at least 4 hours, or overnight.
- In a large bowl, whisk together the flour, paprika, garlic powder, cayenne pepper, salt, and black pepper.
- A heavy-bottomed pot or a big Dutch oven should be filled with oil to a depth of 3 inches. Heat until a deep-fry thermometer reads 350°F on medium-high heat.
- Working in batches, remove the chicken from the buttermilk mixture, letting any excess drip off. Dredge the chicken in the flour mixture until evenly coated and transfer to a wire rack set over a baking sheet.
- When all of the chicken is coated, carefully lower the chicken into the hot oil using tongs or a slotted spoon. Fry for 10 minutes per batch, or until the chicken is golden brown and cooked through.
- Remove the chicken from the oil with a slotted spoon and transfer to a wire rack set over a baking sheet to cool slightly. Serve warm with your favorite dipping sauce. Enjoy!
Conclusion
Fried chicken is a southern staple, and Willie Mae’s Scotch House in New Orleans has some of the best around. The Willie Mae’s Scotch House Fried Chicken Recipe is simple, but the end result is crispy, juicy, and delicious. If you’re looking to make this classic dish at home, we’ve got you covered. Just follow these simple steps and you’ll be enjoying a piece of Willie Mae’s magic for yourself in no time! So what are you waiting for? Get frying!
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