Av has a list of the world’s best fried chicken. And one in the top five is Willie Mae’s Scotch House in New Orleans.
…it’s worth it. And how to they make that particular crust, anyway? Is it batter-dipped, then placed in some lava-hot oil to make those big blisters? I’m not sure, but it is so crispy-crunchy and just right. Different and so nice: