I’ve tried countless fried chicken recipes, but Lee’s Famous Recipe Chicken stands out with its crispy, golden crust and juicy interior. The secret lies in the buttermilk marinade and double-dredged flour coating, spiced just right. It’s simple enough for home cooks yet rivals any restaurant version. If you’re after that perfect crunch and flavor, this method might just change your fried chicken game forever.
Recipe
If there’s one fried chicken recipe that deserves a permanent spot in your kitchen, it’s this one. Crispy, juicy, and packed with flavor, this homemade take on Lee’s Famous Recipe Chicken is so good, you’ll swear it came straight from the fryer of your favorite drive-thru.
The secret? A perfectly seasoned buttermilk marinade and a double-dredge technique that locks in crunch without sacrificing tenderness. Picture golden-brown, crackly skin giving way to succulent, spice-kissed meat—every bite is pure comfort.
Trust me, once you try this, store-bought just won’t cut it anymore. And the best part? It’s easier to make than you think. Let’s get frying!
Ingredients
The secret to Lee’s Famous Recipe Chicken lies in its simplicity—just a handful of ingredients working together to create that iconic crispy, juicy bite. But don’t let the short list fool you; each component plays a starring role. Here’s what you’ll need, plus a few pro tips to nail the flavor and texture every time.
- Chicken pieces (bone-in, skin-on): Thighs and drumsticks are ideal—they stay juicy under the crispy coating. Breasts work too, but reduce cook time slightly to avoid drying out.
- Buttermilk: The key to tender meat with a subtle tang. No buttermilk? Mix 1 cup whole milk + 1 tbsp lemon juice or vinegar and let it sit for 5 minutes.
- All-purpose flour: The base of the coating. For extra crunch, swap 1/4 cup with cornstarch.
- Paprika (smoked or sweet): Adds depth and color. Smoked paprika gives a richer, almost barbecue-like note.
- Garlic powder & onion powder: Non-negotiables for that savory backbone. Fresh garlic/onion won’t stick as evenly.
- Salt & black pepper: Season generously—the flour mix should taste slightly salty on its own.
- Cayenne pepper (optional): Just a pinch for heat. Omit if you’re sensitive to spice.
- Vegetable oil (for frying): Peanut or canola oil works best for high heat. Avoid olive oil—it burns too easily.
Little Win: Let the chicken soak in buttermilk overnight for maximum tenderness.
And for an extra-golden crust, double-dip the pieces in flour before frying.
How to Make the Best Lee’s Original Chicken Recipe
Heat oil in a skillet over medium-high heat. Use enough oil to cover the bottom of the pan, about 1/4 inch deep.
Test the oil’s readiness by dropping a breadcrumb in—if it sizzles immediately, you’re good to go. Too hot, and the coating burns; too cold, and it gets soggy.
Fry the chicken until golden brown, about 5-7 minutes per side. Don’t overcrowd the skillet—fry in batches if needed.
This guarantees even browning and prevents the oil temperature from dropping. Use tongs to flip the chicken gently, avoiding tearing the coating.
Transfer the fried chicken to a baking sheet lined with parchment paper. Once golden, move the chicken to the oven to finish cooking through, about 15-20 minutes.
This confirms the interior is fully cooked without overcooking the exterior. Check with a meat thermometer—165°F (74°C) is the safe internal temperature.
Let the chicken rest for 5 minutes before serving. Resting allows the juices to redistribute, keeping the meat moist and tender.
Cover loosely with foil to keep it warm while waiting. This step is small but makes a big difference in texture.
Serve with your favorite sides and enjoy! Pair your crispy chicken with mashed potatoes, coleslaw, or biscuits for a classic meal.
Garnish with fresh herbs for a pop of color and freshness. Leftovers? They make a great sandwich the next day!
Nutrition
This homemade version of Lee’s Famous Recipe Chicken provides a delicious and satisfying meal. Here’s the nutritional breakdown per serving:
| Calories | Fat (g) | Carbs (g) | Protein (g) | Sodium (mg) | Sugar (g) |
|---|---|---|---|---|---|
| 450 | 25 | 20 | 35 | 1200 | 2 |
Chef Tips
For perfect Lee’s Famous Chicken every time, I always brine the chicken pieces overnight—it locks in moisture and boosts flavor.
I fry in peanut oil for a crispier crust and use a candy thermometer to maintain the ideal frying temperature.
Don’t overcrowd the pan; it lowers the oil temp and makes the chicken greasy.
Let it rest on a wire rack to keep it crunchy.
