I’ve always loved the irresistible crunch and savory flavor of Lee’s Famous Chicken. There’s something special about their secret seasoning that makes every bite unforgettable. After many attempts, I finally cracked the code to recreate this mouthwatering dish at home.
Bringing Lee’s Famous Recipe into my kitchen was a fun and rewarding journey. With just a few simple ingredients and a bit of patience, you can enjoy that iconic taste without leaving your house. Whether you’re a longtime fan or new to this classic, my copycat recipe is sure to satisfy your cravings and impress your family and friends.
Ingredients
- Chicken: 4 pounds bone-in, skin-on chicken thighs and drumsticks
- Buttermilk: 2 cups
- Hot Sauce: 2 tablespoons
- All-Purpose Flour: 2 cups
- Seasoned Salt: 1 tablespoon
- Black Pepper: 1 teaspoon
- Paprika: 1 teaspoon
- Garlic Powder: 1 teaspoon
- Onion Powder: 1 teaspoon
- Cayenne Pepper: ½ teaspoon
- Vegetable Oil: for frying
Tools And Equipment
To recreate Lee’s Famous Chicken at home, having the right tools makes all the difference. Here’s what you’ll need:
- Large Heavy-Bottomed Pot or Deep Fryer
Ensures even heat distribution for perfectly crispy chicken.
- Deep Fry Thermometer
Maintains the oil at the optimal temperature of 350°F for frying.
- Mixing Bowls
Use multiple bowls for buttermilk marinade and seasoned flour coating.
- Wire Cooling Rack
Allows excess oil to drain, keeping the chicken crispy.
- Tongs and Slotted Spoon
Safely handle the chicken pieces during frying.
- Measuring Cups and Spoons
Achieve precise measurements for seasoning and batter.
- Plastic Wrap or Large Zip-Top Bags
Marinate the chicken effectively in the buttermilk mixture.
- Paper Towels
Pat the chicken dry before coating to ensure the seasoning adheres well.
- Large Plate or Tray
Arrange the fried chicken pieces for serving.
Having these tools on hand will streamline the cooking process and help you achieve that signature Lee’s Famous flavor and crunch every time.
Instructions
Follow these steps to recreate Lee’s Famous Chicken in your own kitchen.
Prep
- Marinate the Chicken
- In a large mixing bowl, combine 2 cups of buttermilk with 2 tablespoons of hot sauce.
- Add 4 pounds of bone-in, skin-on chicken thighs and drumsticks.
- Ensure each piece is fully submerged in the marinade.
- Cover the bowl with plastic wrap or use a zip-top bag.
- Refrigerate for at least 4 hours or overnight to allow the flavors to infuse.
- Prepare the Coating
- In a separate bowl, mix together:
- 2 cups of all-purpose flour
- 1 tablespoon of seasoned salt
- 1 teaspoon of black pepper
- 2 teaspoons of paprika
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- ½ teaspoon of cayenne pepper
- Stir the ingredients until well combined to create a seasoned flour mixture.
- Coat the Chicken
- Remove the chicken pieces from the buttermilk marinade, letting any excess drip off.
- Dredge each piece thoroughly in the seasoned flour mixture, ensuring an even coating.
- Place the coated chicken on a wire cooling rack and let it rest for 15 minutes. This helps the coating adhere better during frying.
Cook
| Step | Temperature | Time |
|---|---|---|
| Heat the oil | 350°F | – |
| Fry the chicken | 350°F | 12-15 min |
| Check internal temperature | – | 165°F |
- Heat the Oil
- Pour 2 inches of vegetable oil into a large heavy-bottomed pot or deep fryer.
- Use a deep fry thermometer to monitor the oil temperature.
- Heat the oil to 350°F, ensuring it reaches the optimal temperature for frying.
- Fry the Chicken
- Carefully place the coated chicken pieces into the hot oil, avoiding overcrowding to maintain the temperature.
- Fry the chicken in batches if necessary, cooking each piece for 12 to 15 minutes.
- Use a deep fry thermometer to ensure the oil stays at 350°F throughout the cooking process.
- Drain Excess Oil
- Once the chicken is golden brown and reaches an internal temperature of 165°F, remove it from the oil using tongs or a slotted spoon.
- Transfer the fried chicken to a wire cooling rack set over paper towels to drain any excess oil.
Assemble
- Arrange the Chicken
- Place the crispy fried chicken on a large serving platter.
- Ensure the pieces are spaced evenly to showcase the golden, crunchy exterior and juicy interior.
- Garnish and Serve
- Optionally, garnish with fresh herbs like parsley or a light sprinkle of paprika for added color and flavor.
- Serve immediately to enjoy the chicken at its peak crispiness.
Make-Ahead Instructions
Preparing your Lee’s Famous copycat chicken ahead of time can save you time and ensure a delicious, crispy meal when you’re ready to serve. Here’s how I like to organize the make-ahead process:
Marinate the Chicken
- Combine Ingredients: In a large mixing bowl, whisk together 2 cups of buttermilk and 2 tablespoons of hot sauce.
- Add Chicken: Submerge 4 pounds of bone-in, skin-on chicken thighs and drumsticks in the buttermilk mixture.
- Cover and Refrigerate: Cover the bowl with plastic wrap or transfer the chicken and marinade to a large zip-top bag. Refrigerate for at least 4 hours or overnight for optimal flavor infusion.
Prepare the Seasoned Flour
- Measure Dry Ingredients: In a separate bowl, combine 2 cups of all-purpose flour, 1 tablespoon of seasoned salt, 1 teaspoon of black pepper, 1 tablespoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1/2 teaspoon of cayenne pepper.
- Mix Thoroughly: Whisk the ingredients together until well blended. This seasoned flour will give the chicken its signature crispy coating.
Coat the Chicken
- Remove from Marinade: Take the chicken out of the buttermilk mixture, allowing any excess to drip off.
- Dredge in Flour: Roll each piece of chicken in the seasoned flour, ensuring it is fully coated. Shake off any excess flour.
- Transfer to Storage: Place the coated chicken pieces on a wire cooling rack set over a baking sheet or on a large plate. Arrange them in a single layer to prevent sticking.
Store Properly
- Refrigerate: Cover the coated chicken with plastic wrap or place it in an airtight container. Refrigerate for up to 24 hours if you plan to fry later.
- Freeze for Longer Storage: For extended make-ahead storage, arrange the coated chicken on a baking sheet in a single layer and freeze until solid. Transfer the frozen pieces to a freezer-safe bag or container. They can be frozen for up to 3 months.
Ready to Fry
When you’re ready to cook, simply remove the chicken from the refrigerator or freezer:
- From Refrigerator: Let the chicken sit at room temperature for about 15 minutes before frying to ensure even cooking.
- From Freezer: No need to thaw. Fry the chicken directly from frozen, adding a few extra minutes to the frying time to ensure it’s cooked through.
By following these make-ahead steps, you can enjoy the crispy, flavorful Lee’s Famous-style chicken with minimal effort on serving day. Whether you’re prepping for a family dinner or a special gathering, having the chicken prepared in advance ensures a stress-free and tasty meal.
Serving Suggestions
Once you’ve perfected your Lee’s Famous-style chicken, it’s time to elevate your meal with the perfect accompaniments. Here are my favorite ways to serve this crispy, flavorful chicken that will delight all your senses.
Classic Sides
Pair your chicken with timeless sides that complement its rich flavor and crunchy texture.
- Creamy Coleslaw: The tangy slaw balances the savory chicken, adding a refreshing crunch.
- Buttermilk Biscuits: Fluffy and buttery, these biscuits are perfect for mopping up any extra seasoning.
- French Fries: Crispy golden fries are a universal favorite that never disappoints.
- Macaroni and Cheese: A cheesy, comforting side that adds a delightful creaminess to your meal.
Fresh and Vibrant Vegetables
Incorporate colorful vegetables to add freshness and a burst of flavor.
- Grilled Asparagus: Lightly seasoned and grilled to perfection, asparagus adds a sophisticated touch.
- Roasted Brussels Sprouts: Their natural sweetness pairs wonderfully with the savory chicken.
- Garden Salad: A mix of fresh greens, cherry tomatoes, cucumbers, and a zesty vinaigrette provides a light contrast.
Signature Dips and Sauces
Enhance the taste of your chicken with these delicious dips and sauces.
| Sauce | Description |
|---|---|
| Honey Mustard | A sweet and tangy blend that complements the spice. |
| Spicy Ranch | Creamy with a kick of heat for extra flavor. |
| Garlic Parmesan | Rich and savory with a hint of garlic. |
| Barbecue Sauce | Smoky and sweet, perfect for dipping or drizzling. |
Beverage Pairings
Choose beverages that refresh and enhance your meal experience.
- Iced Tea: Classic and cooling, it’s a perfect match for fried chicken.
- Lemonade: Sweet and tart, lemonade adds a bright note to your meal.
- Craft Beer: A crisp lager or a hoppy IPA can complement the savory flavors.
- Sparkling Water: For a non-alcoholic option, sparkling water with a slice of lime is refreshing.
Plating and Presentation
A beautiful presentation makes your meal even more enjoyable. Here’s how to plate your chicken like a pro:
- Arrange the Chicken: Place the crispy chicken pieces in the center of a large serving platter.
- Add Sides Around: Neatly arrange your chosen sides around the chicken for an inviting display.
- Garnish Thoughtfully: Sprinkle fresh herbs like parsley or a dash of paprika to add color and a hint of freshness.
- Serve with Style: Use a wire rack for any extra crispiness and ensure each element is easily accessible for your guests.
By thoughtfully pairing your Lee’s Famous-style chicken with these sides, sauces, and beverages, and presenting them beautifully, you create a memorable and satisfying meal that’s sure to impress family and friends.
Conclusion
Making Lee’s Famous Chicken at home has been such a rewarding experience for me. I love how the flavors come together, capturing that signature taste we all crave. There’s something special about biting into crispy, juicy chicken you prepared yourself. I hope you enjoy trying out this copycat recipe as much as I did. Whether you’re cooking for family or friends, it’s sure to be a hit. Happy frying!
