Willie Mae's Scotch House in New Orleans' Tremé neighborhood holds a James Beard Foundation America's Classic Award and a national reputation as the home of some of the best fried chicken in the United States. Willie Mae Seaton opened the bar and restaurant in 1957 and began serving fried chicken that became legendary for its ultra-thin, shatteringly crisp batter and juicy interior — a result of a closely guarded brine and frying technique. After Hurricane Katrina devastated the building in 2005, a national effort led by the Southern Foodways Alliance and volunteer culinary students helped rebuild and reopen the restaurant in 2007. Willie Mae Seaton passed away in 2015 at 99 years old; her great-granddaughter Kerry Seaton Stewart now runs the operation and maintains the original recipe. The menu is deliberately short: fried chicken by the piece, red beans and rice, smothered cabbage, and cornbread. Prices remain modest — a few dollars per piece — making this one of the most affordable James Beard Award–winning meals in the country. The restaurant opens at 10 AM on weekdays and Saturdays and closes when the food runs out, which regularly happens before the posted 3 PM closing time. Lines form before opening and can stretch down the block on weekends. The dining room is a compact, no-frills space with a few tables and a counter.
Signature dishes
- Fried chicken
- Red beans and rice
- Smothered cabbage
- Cornbread
Good to know
- Known for
- James Beard Award-winning fried chicken; arrive early as they often sell out
- Hours
- Monday–Saturday 10 AM–3 PM (or until sold out); closed Sunday
- Reservations
- No — walk-in only; expect 30–60 min wait
Location
2401 St Ann St, New Orleans, LA 70119
29.9695, -90.0791 View on map
Highlights
- James Beard Foundation America's Classic Award winner — nationally recognized as among the finest fried chicken in the United States
- Shatteringly thin, crisp batter from a recipe guarded since 1957 by the Seaton family
- Rebuilt after Hurricane Katrina through a volunteer effort by the Southern Foodways Alliance and culinary students
- Extraordinarily affordable for a James Beard Award–winning restaurant — a few dollars per piece of chicken
- Open until sold out; the kitchen regularly closes well before 3 PM, especially on weekends
Tips for visiting
- Arrive by 9:45 AM to secure a spot in line — the restaurant often sells out of chicken well before 3 PM
- Order at least four pieces: the chicken is the only thing worth ordering, and two pieces will leave most visitors hungry
- Red beans and rice and smothered cabbage are the ideal sides — they are as well-made as the chicken
- Cash is preferred; the dining room is small and turnover is fast
- Weekend lines can be 30–60 minutes or more; the wait moves steadily once the doors open
When to visit
Weekday mornings at opening (10 AM) offer the shortest lines and the best chance of getting the full menu before the kitchen runs out.
Accessibility
The dining room at 2401 St Ann Street is a small, ground-floor space with limited room for wheelchair maneuvering. There is no formal accessibility ramp at the entrance; visitors with mobility needs should call ahead at 504-822-9503 to discuss arrangements.
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Frequently asked questions
What makes the fried chicken at Willie Mae's different?
The chicken is brined and then fried in a thin batter that produces an exceptionally crisp, light crust without the thick coating found at most fried chicken restaurants. The result is intensely juicy meat beneath a delicate shell.
Does Willie Mae's ever run out before closing time?
Yes — regularly. On busy days, especially weekends, the kitchen can sell out by 1 PM or earlier. Arriving when doors open at 10 AM is the surest way to guarantee a meal.
Is the restaurant still run by the Seaton family?
Yes. Willie Mae Seaton's great-granddaughter Kerry Seaton Stewart took over operations and maintains the original recipe and approach.
Is there much else on the menu besides fried chicken?
The menu is intentionally short. Red beans and rice, smothered cabbage, cornbread, and a few other Southern sides accompany the chicken. The restaurant does not offer a wide variety of proteins.