Serious Eats

"It's now run by Willie Mae's granddaughter, Kerry Seaton, who's still using her grandmother's methods--wet batter, salt and pepper--to miraculous effect."

Edgar Chase IV

“Best fried chicken.”

Kevin Alexander

"That crispy, spicy chicken was enough to drive crowds of volunteers to tend to the nearly half-a-century old restaurant after Katrina flooded through, and its melt-in-your-mouth skin and juicy meat are enough to beckon even the most tourist-averse locals to wait in the lunch line."

Meaghan Agnew

"Loyalists call it the best fried chicken in the country; we're simply calling it a can't-miss."

Brian Kelly

"The mouthwatering, spicy, wet-battered fried chicken at Willie Mae’s is especially known for its chicken breast, considered the most moist and succulent of them all."

Tabelog

"Crisp exterior. Lightly battered, with the thinnest crust ever, and a juicy, moist interior. Very, very good fried chicken indeed."

Alexandra E. Petri

"Miss Willie Mae has been serving up mind-blowing fried chicken from a shack attached to her home for more than 30 years."

Carey Jones

"The Best Fried Chicken in the U.S.: Willie Mae's Scotch House - Now a tidy white structure, Willie Mae's still serves juicy, crackly battered and fried chicken with wonderful cornbread cakes."

Jennifer V. Cole

"The South's Best Fried Chicken: Willie Mae's Scotch House - Willie Mae Seaton’s wet-batter method creates a coating that hugs each piece, holding in the juices until the first shattering bite."

Paul Knipple

"The South’s Best Fried Chicken: Willie Mae's Scotch House - Crispy isn’t really a good enough word to describe the skin on the chicken at Willie Mae’s. It’s paper thin, light but well seasoned, and it clings to the juicy meat beneath it like a cloak."