Willie’s Chicken Shack has a specialty to being the juiciest chicken from the inside while a crispy layer from the outside is browned to perfection. The chicken is tender as it is soaked in buttermilk, and all the beauty and flavor come from the seasonings it is seasoned with.
I usually make variations in the recipe to create my one, but I followed this most versatile recipe with each and exact step to get the Willie’s, Chicken Shack. I am a big fan of Willie’s and always try to copy their recipes.
INGREDIENTS
For the Brine
- 1 tablespoon salt
- 1 quart while buttermilk
- 1 whole chicken chopped into pieces
- 3 tablespoons of hot sauce
For the Dredge
- 1/2 cup Cornstarch
- 1 tablespoon of cayenne pepper
- 3 cups of all-purpose flour
- 2 tablespoons grounded black pepper
- 1 tablespoon of onion powder
- Vegetable oil for frying
Method to make the Willie’s Chicken Shack
Take a large-sized bow and add chicken to it. Pour buttermilk into the chicken and then add the hot sauce. Sprinkle some salt. Toss well to coat the chicken.
Put the chicken in a zipper bag and refrigerate overnight. Otherwise, you keep it for half an hour.
Then you have to prepare to fry the chicken. Pour oil into a Dutch oven and heat it to 340 degrees.
Take a shallow bowl and combine the flour with the cornstarch; for seasonings, add the onion powder into it along with the salt and black pepper. Sprinkle some cayenne pepper.
Bring the chicken pieces kept in brine and then coat them one by one in the flour mixture.
In the meantime, the oil is hot enough. Put the flour-coated chicken pieces in the oil individually and fry until golden, browned, and crispy.
Drain the excess oil, then serve the yummiest chicken shack ever with your favorite dips.
FAQs?
How to make the chicken bites juicier from the inside?
To make the chicken bites soft and juicy from the inside, you must let them soak in the buttermilk brine overnight, and they will taste soft.
Is the chicken shack crispy from the outside?
The chicken shack is crispy from the outside as the flour layer coated on the buttermilk-soaked chicken adds a level of crunch to your chicken bites.
Willie's Chicken Shack Recipe
Ingredients
For the Brine
- 1 tablespoon salt
- 1 quart while buttermilk
- 1 whole chicken chopped into pieces
- 3 tablespoons of hot sauce
For the Dredge
- 1/2 cup Cornstarch
- 1 tablespoon of cayenne pepper
- 3 cups of all-purpose flour
- 2 tablespoons grounded black pepper
- 1 tablespoon of onion powder
- Vegetable oil for frying
Instructions
- Take a large-sized bow and add chicken to it. Pour buttermilk into the chicken and then add the hot sauce. Sprinkle some salt. Toss well to coat the chicken.
- Put the chicken in a zipper bag and refrigerate overnight. Otherwise, could you keep it for half an hour?
- Then you have to prepare to fry the chicken. Pour oil into a Dutch oven and heat it to 340 degrees.
- Take a shallow bowl and combine the flour with the cornstarch; for seasonings, add the onion powder into it along with the salt and black pepper. Sprinkle some cayenne pepper.
- Bring the chicken pieces kept in brine and then coat them one by one in the flour mixture.
- In the meantime, the oil is hot enough. Put the flour-coated chicken pieces in the oil individually and fry until golden, browned, and crispy.
- Drain the excess oil, then serve the yummiest chicken shack ever with your favorite dips.
