Introduction
If you’ve been searching for the ultimate chicken recipe to impress your family and friends, look no further than Lee’s Famous Chicken Recipe. A perfect blend of crispy, flavorful crust, and tender, juicy meat, this dish combines simplicity with bold, delicious flavors. Whether you’re hosting a weekend dinner, planning a cozy night in, or just craving some classic comfort food, Lee’s Famous Chicken Recipe will undoubtedly become a favorite in your culinary repertoire.
In this post, I am going to cover Lee’s Famous Chicken Recipe along with its ingredients, equipment, storage techniques, nutritional information, and much more!
Recipe Overview
This recipe is known for its perfectly seasoned, crispy fried chicken. The outside is golden and crunchy, while the inside remains moist and flavorful. What sets this recipe apart is its use of a secret spice blend, which is balanced between savory and aromatic, making it unforgettable with every bite.
What is Lee’s Famous Chicken Recipe?
Lee’s Famous Chicken Recipe is a fried chicken recipe that’s rumored to have originated in the American South, although its creator, Lee, adapted it with his own flair. Known for its crunchy coating and succulent interior, it’s a staple in many households and has become famous for its consistent flavor and texture. The use of a buttermilk marinade helps tenderize the meat, while the carefully crafted spice mix creates a unique taste that leaves you craving more.
Equipment Needed
- Large mixing bowls
- Deep fryer or large heavy skillet
- Tongs or slotted spoon
- Wire rack for cooling
- Paper towels
- Meat thermometer (optional, but recommended)
- Whisk
Ingredients
- For the Chicken:
- 8 pieces of chicken (legs, thighs, wings, or breasts)
- 2 cups buttermilk
- 1 teaspoon hot sauce (optional)
- For the Flour Coating:
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- ½ teaspoon cayenne pepper (for some heat)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- For Frying:
- Vegetable oil or peanut oil (for deep frying)
Step-by-Step Instructions
- Marinate the Chicken:
- In a large bowl, combine the buttermilk and hot sauce (if using). Submerge the chicken pieces in the buttermilk mixture, cover, and refrigerate for at least 4 hours, or overnight for best results. This step tenderizes the meat and adds flavor.
- Prepare the Flour Mixture:
- In a separate bowl, whisk together all the flour-coating ingredients: flour, paprika, garlic powder, onion powder, black pepper, salt, cayenne pepper, oregano, and thyme.
- Coat the Chicken:
- Remove the chicken from the buttermilk, allowing any excess liquid to drip off. Coat each piece thoroughly in the flour mixture, pressing the coating onto the chicken to ensure it sticks. Set aside on a tray for 10-15 minutes to allow the coating to adhere.
- Heat the Oil:
- Pour enough oil into your deep fryer or heavy skillet to submerge the chicken halfway. Heat the oil to 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping a small piece of bread in—it should sizzle and turn golden within 30-40 seconds.
- Fry the Chicken:
- Carefully place the chicken pieces into the hot oil, working in batches so as not to overcrowd the pan. Fry each piece for 10-12 minutes, turning halfway through, until the outside is golden brown and the internal temperature reaches 165°F (74°C). Use tongs to remove the chicken and place it on a wire rack lined with paper towels to drain excess oil.
- Rest the Chicken:
- Allow the fried chicken to rest for 5 minutes before serving to let the juices settle.
Serving Suggestions
Lee’s Famous Chicken Recipe pairs beautifully with classic sides like:
- Mashed Potatoes with gravy
- Coleslaw for a refreshing crunch
- Buttermilk Biscuits for a complete Southern-style meal
- Corn on the Cob for some added sweetness
- A side of Pickles to balance the richness of the chicken
For a healthier option, serve the chicken with a fresh salad or roasted vegetables.
Storage Techniques Lee’s Famous Chicken Recipe
If you have leftovers (though it’s hard to imagine you will!), Lee’s Famous Chicken Recipe can be stored in an airtight container in the refrigerator for up to 3 days. To reheat and maintain the crispy texture, warm it in the oven at 350°F (175°C) for about 10-15 minutes, rather than using a microwave, which can make the chicken soggy.
For longer storage, you can freeze the fried chicken for up to 2 months. Wrap each piece individually in foil or plastic wrap before placing it in a freezer-safe container. Reheat in the oven directly from frozen.
Expert Tips
- Marinating is key: The buttermilk soak tenderizes the chicken, resulting in juicy, flavorful meat. Don’t skip or rush this step.
- Double-dip for extra crunch: For even crispier chicken, after the first coating of flour, dip the chicken back into the buttermilk and then into the flour mixture again.
- Maintain oil temperature: If the oil is too hot, the outside will burn before the chicken is cooked through. If it’s too cold, the chicken will absorb too much oil and become greasy.
- Resting is important: Letting the chicken rest after frying allows the coating to set and the juices to redistribute throughout the meat.
Nutritional Information (Per Serving)
- Calories: 410 kcal
- Protein: 25g
- Fat: 22g
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 1g
- Sodium: 700mg
(Values are estimates and can vary based on portion size and exact ingredients used.)
History and Origin
Fried chicken has a deep-rooted history in Southern American cuisine, influenced by multiple cultures over the centuries. The method of frying chicken was brought to the American South by Scottish immigrants, who preferred to pan-fry their chicken, as opposed to the baking methods commonly used in Europe. African American cooks added their own seasonings and techniques, creating the seasoned, crispy fried chicken we know today.
While Lee’s specific recipe remains a closely guarded family secret, it’s clear that his version draws from this rich history, adding a unique twist with a signature spice blend and buttermilk marinade. Over the years, this recipe has been passed down and shared, gaining fame as a must-try comfort food.
Conclusion
Lee’s Famous Chicken Recipe offers more than just a meal—it’s an experience filled with rich history, bold flavors, and comforting satisfaction. With its crispy, golden exterior and tender, juicy interior, this recipe is sure to become a family favorite. Whether you’re cooking for a casual get-together or a special occasion, it’s a dish that pleases all. By following the simple steps, using expert tips, and serving it with classic sides, you’ll create a memorable dining experience. So, roll up your sleeves, and enjoy the timeless tradition of Lee’s Famous Chicken in your own home!
Lee’s Famous Chicken Recipe
Ingredients
Equipment
Method
- In a large bowl, combine the buttermilk and hot sauce (if using). Submerge the chicken pieces in the buttermilk mixture, cover, and refrigerate for at least 4 hours, or overnight for best results. This step tenderizes the meat and adds flavor.
- In a separate bowl, whisk together all the flour coating ingredients: flour, paprika, garlic powder, onion powder, black pepper, salt, cayenne pepper, oregano, and thyme.
- Remove the chicken from the buttermilk, allowing any excess liquid to drip off. Coat each piece thoroughly in the flour mixture, pressing the coating onto the chicken to ensure it sticks. Set aside on a tray for 10-15 minutes to allow the coating to adhere.
- Pour enough oil into your deep fryer or heavy skillet to submerge the chicken halfway. Heat the oil to 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping a small piece of bread in—it should sizzle and turn golden within 30-40 seconds.
- Carefully place the chicken pieces into the hot oil, working in batches so as not to overcrowd the pan. Fry each piece for 10-12 minutes, turning halfway through, until the outside is golden brown and the internal temperature reaches 165°F (74°C). Use tongs to remove the chicken and place it on a wire rack lined with paper towels to drain excess oil.
- Allow the fried chicken to rest for 5 minutes before serving to let the juices settle.
Notes
- Calories: 410 kcal
- Protein: 25g
- Fat: 22g
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 1g
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FAQs About Lee’s Famous Chicken Recipe
1. Can I use boneless chicken for this recipe? Yes, you can use boneless chicken, but keep in mind that bone-in pieces typically retain more moisture and flavor. If using boneless chicken breasts or thighs, adjust the frying time as they will cook faster—around 7-9 minutes depending on the thickness.
2. What oil is best for frying the chicken? Vegetable oil, peanut oil, or canola oil are great options for frying chicken because of their high smoke points. Avoid using oils with low smoke points, like olive oil, as they may burn and affect the flavor.
3. How do I know when the chicken is fully cooked? The chicken is done when the internal temperature reaches 165°F (74°C). You can use a meat thermometer to check, or cut into the thickest part of the chicken—it should be white and no longer pink inside, and the juices should run clear.
4. Can I bake the chicken instead of frying it? Yes! For a healthier option, you can bake the chicken. Preheat your oven to 400°F (200°C) and place the coated chicken on a baking sheet lined with parchment paper. Bake for 25-30 minutes, turning once halfway through, until crispy and fully cooked.
5. How can I make the chicken spicier? To add more heat, increase the amount of cayenne pepper in the flour mixture or add hot sauce to the buttermilk marinade. You can also serve the chicken with a spicy dipping sauce like sriracha or buffalo sauce.
