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Old bay fried chicken no dredge2/24/2024 It should come as no surprise that the restaurant that serves America's best fried chicken is also one of its 101 best casual restaurants. We almost lost Willie Mae's after it was destroyed during Katrina, but the community banded together to rebuild the restaurant exactly as it was before. ![]() Place coated chicken strips onto the baking sheet, leaving a space between each piece. Insert three parts of chicken at a time and shake to coat. Add flour, seasoning salt, salt, pepper and paprika in a large ziplock bag. Underneath, the chicken is impossibly moist and juicy. Put butter onto a large baking sheet and set in the oven. Dunked in a spicy wet batter and deep-fried to order, the crust is shiny, craggy, light, not greasy and shatteringly crisp and crunchy, coming away cleanly as you take a bite without dragging the rest of the breading with it. ![]() The chicken, perfected by Willie Mae Seaton (who passed away in 2015 at age 99) and today safeguarded by her granddaughter Kerry, is, simply put, otherworldly. But if it's your first time there, take a cue from the regulars and pilgrims alike. Look around the two no-frills dining rooms and you'll see nothing but fried chicken, even though other offerings, like smothered veal, are available (and delicious). You haven't truly had fried chicken until you've had it from Willie Mae's, the legendary restaurant located in New Orleans' Treme neighborhood since 1956.
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