Lee's Famous Chicken Recipe

I make this crispy, golden fried chicken at home with a simple buttermilk soak and a seasoned flour coating. It comes out crunchy on the outside, juicy inside, and tastes like classic comfort food without being complicated.

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Prep Time 15

Cook Time 30

Total Time 55

Servings: 4 People

Course: Main Course

Cuisine: American, Southern

Calories: 400

Ingredients Equipment Method Notes

Ingredients

Marinade

1 cup buttermilk Helps tenderize and flavor
2 lb chicken pieces Bone-in thighs/drums/wings work best

Breading

1 1/2 cups all-purpose flour Main coating base
1/2 cup cornstarch Adds extra crunch
1 tbsp salt Adjust to taste
1 tsp black pepper Classic flavor
1 tsp garlic powder Adds savory depth
1 tsp onion powder Boosts flavor
1 tsp paprika Adds color + mild smoky taste
1/2 tsp cayenne pepper Optional for heat

Egg Wash

2 large eggs Helps coating stick
2 tbsp water Thins egg mixture slightly

For Frying

4 cups vegetable oil Or peanut oil for frying

Equipment

1 Large mixing bowl For buttermilk marinade
1 Medium mixing bowl For flour coating
1 Small mixing bowl For egg wash
1 Whisk For mixing eggs and seasoning
1 Deep skillet or Dutch oven For frying safely
1 Kitchen thermometer To keep oil at 350°F
1 Meat thermometer Chicken must reach 165°F
1 Tongs For turning chicken while frying
1 Wire rack Best for draining + staying crispy
1 Baking sheet Place wire rack on top

Method

Step 1:

Pour the buttermilk into a large bowl and add the chicken pieces. Toss until coated, cover, and refrigerate for at least 1 hour.

Step 2:

In a medium bowl, whisk together the flour, cornstarch, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.

Step 3:

In a small bowl, whisk the eggs and water together until smooth.

Step 4:

Remove the chicken from the buttermilk and let the excess drip off. Dip each piece into the egg wash, then press into the seasoned flour mixture until fully coated.

Step 5:

Let the coated chicken rest on a tray for about 10 minutes. This helps the coating stick better while frying.

Step 6:

Heat oil in a deep skillet or Dutch oven to 350°F. Keep the temperature steady for the crispiest results.

Step 7:

Fry the chicken in small batches for about 10–12 minutes, turning once halfway through, until golden brown and cooked through.

Step 8:

Check the internal temperature using a meat thermometer. Chicken should reach 165°F in the thickest part.

Step 9:

Transfer the chicken to a wire rack and let it drain for a few minutes before serving.

Notes

I always recommend frying in small batches so the oil temperature doesn’t drop.
If your coating starts browning too fast, your oil is too hot — lower it slightly.
For extra crunch, I sometimes double dip: flour → egg → flour again.
Reheat leftovers in the oven at 350°F for 10–15 minutes to keep it crispy.