Begin by generously seasoning your chicken thighs with 1 tablespoon of kosher salt, making sure each piece is evenly coated on all sides. This initial salting helps the chicken retain moisture during cooking.

In a large bowl, combine the sliced garlic cloves, mild hot sauce, and your chosen brining liquid. You can use water, chicken stock for added richness, or buttermilk for a tangier profile. Mix well to distribute the seasonings evenly throughout the liquid.

Add all the chicken pieces to the brine mixture, ensuring they’re completely submerged. If needed, add more liquid to cover the chicken entirely. Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours, though overnight brining produces even better results with more flavor penetration.

While the chicken brines, combine the all-purpose flour, kosher salt, white pepper, garlic powder, onion powder, Spanish paprika, and cayenne pepper in a stainless steel or metal bowl. Whisk thoroughly to create a uniform blend where every spoonful contains the same spice distribution. This consistency is crucial for evenly flavored Willie Mae’s fried chicken.

Remove the chicken pieces from the refrigerator and let excess brine drip off for a moment-don’t pat them dry, as the moisture helps create Willie Mae fried chicken wet batter effect. Working with one piece at a time, dredge each thigh in the seasoned flour mixture, pressing gently to ensure the coating adheres to all surfaces. Shake off any excess flour and place on a clean plate. Let the coated chicken rest for 5-10 minutes before frying.

Fill your deep frying pan, cast-iron skillet, or Dutch oven with peanut or olive oil to a depth of about 2 inches. Heat over medium-high heat, using a candy thermometer to monitor temperature. The oil must reach between 350°F and 375°F-this temperature range is critical for achieving that signature crispy crust without burning.

Carefully lower 3-4 chicken pieces into the hot oil using tongs, being cautious not to overcrowd the pan, which would lower the oil temperature and result in greasy chicken. Fry for approximately 15 minutes, turning the pieces every 4-5 minutes to ensure even browning on all sides. The chicken should develop a deep golden-brown color.

Insert a meat thermometer into the thickest part of a chicken thigh without touching the bone. The internal temperature must reach at least 165°F to ensure food safety. If it hasn’t reached this temperature, continue frying for another 2-3 minutes and check again.

Once perfectly cooked, carefully remove the chicken from the hot oil and place on a wire rack set over a baking sheet or on paper towels to drain excess oil. Let the chicken rest for 5 minutes before serving-this allows the juices to redistribute and the crust to set properly.