Walkerswood Jerk Chicken Recipe


Walkerswood Jerk Chicken Recipe

Willie Mae's Fried Chicken is a classic Southern dish that is known for its crispy and flavorful coating. This recipe will guide you through the steps to recreate this iconic dish in your own kitchen.

Prep Time: 20 minutes Cook Time: 30 minutes


  • 4 pounds of chicken pieces (legs, thighs, wings, or breasts)
  • 2 cups of buttermilk
  • 2 cups of all-purpose flour
  • 2 tablespoons of paprika
  • 1 tablespoon of garlic powder
  • 1 tablespoon of onion powder
  • 1 tablespoon of dried thyme
  • 1 tablespoon of dried oregano
  • 1 tablespoon of salt
  • 1 tablespoon of black pepper
  • Vegetable oil, for frying


  1. In a large bowl, pour the buttermilk over the chicken pieces. Make sure all the chicken is coated in the buttermilk. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
  2. In a separate bowl, combine the flour, paprika, garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper. Mix well to ensure all the spices are evenly distributed.
  3. Remove the chicken from the buttermilk, allowing any excess to drip off. Dip each piece of chicken into the flour mixture, pressing firmly to ensure a good coating. Shake off any excess flour.
  4. In a large skillet or deep fryer, heat enough vegetable oil to fully submerge the chicken pieces. The oil should be heated to 350°F (175°C).
  5. Carefully place the coated chicken pieces into the hot oil, being cautious not to overcrowd the skillet or fryer. Fry the chicken in batches if necessary.
  6. Cook the chicken for about 15 minutes, or until the internal temperature reaches 165°F (74°C) and the coating is golden brown and crispy. Flip