Lee’s Famous Recipe Chicken – Crispy Buttermilk Southern Fried Chicken

You’ve been searching for that perfect crispy fried chicken with juicy, tender meat. Years of culinary refinement have culminated in this signature buttermilk-brined chicken that delivers unparalleled texture and flavor complexity through meticulous technique and ingredient balance. This isn’t just another fried chicken recipe—it’s a masterclass in achieving the ideal crust-to-meat ratio with professional-level results that will elevate your home cooking to restaurant quality.

Why This Recipe Works

• The 24-hour buttermilk brine with precise seasoning ratios tenderizes the chicken at a molecular level while infusing flavor deep into the muscle fibers, resulting in exceptionally moist meat that maintains integrity during the high-heat frying process.
• A double-dredging technique using a carefully calibrated flour-to-cornstarch ratio creates multiple layers of crispy texture that adhere perfectly to the chicken surface without becoming greasy or separating during cooking.
• Temperature-controlled frying in peanut oil at 350°F ensures rapid crust formation that seals in juices while preventing oil absorption, achieving that signature golden-brown color without burning the delicate spice blend in the coating.
• The strategic resting period between dredging allows the flour mixture to hydrate properly, creating a cohesive coating that fries to a shatteringly crisp texture rather than a dense, doughy crust.
• Incorporating both baking powder and cornstarch in the dredge creates micro-bubbles and additional crispness through chemical reactions that occur at frying temperatures, providing structural integrity to the crust.

Ingredients

• 3 pounds chicken pieces (mixed thighs and drumsticks), skin-on
• 4 cups buttermilk, full-fat
• 2 tablespoons kosher salt, finely ground
• 1 tablespoon black pepper, freshly cracked
• 2 teaspoons garlic powder
• 2 teaspoons paprika, sweet variety
• 1 teaspoon cayenne pepper
• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 tablespoon baking powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 6 cups peanut oil, for frying

Equipment Needed

• Large mixing bowls (2)
• Digital instant-read thermometer
• Deep cast-iron skillet or Dutch oven
• Wire cooling rack
• Sheet pan
• Tongs with silicone tips
• Paper towels
• Whisk

Instructions

Prepare the Buttermilk Brine

Begin by combining 4 cups of full-fat buttermilk with 2 tablespoons of kosher salt, 1 tablespoon of freshly cracked black pepper, 2 teaspoons of garlic powder, 2 teaspoons of sweet paprika, and 1 teaspoon of cayenne pepper in a large non-reactive mixing bowl. Whisk vigorously for approximately 90 seconds until all dry ingredients are fully dissolved and the mixture appears homogenous with no visible spice particles floating on the surface. Submerge 3 pounds of skin-on chicken pieces—preferably a mix of thighs and drumsticks for optimal cooking time consistency—ensuring each piece is completely coated in the brine mixture. Cover the bowl tightly with plastic wrap, pressing it directly onto the surface of the liquid to prevent oxidation, and refrigerate for exactly 24 hours at 38-40°F. This extended brining period allows the lactic acid in buttermilk to break down tough muscle fibers while the salt penetrates deep into the meat, resulting in exceptionally tender chicken with perfectly seasoned flesh throughout.

Create the Dredging Station

In a separate large mixing bowl, combine 2 cups of all-purpose flour, 1/2 cup of cornstarch, 1 tablespoon of baking powder, 1 teaspoon of onion powder, and 1/2 teaspoon of dried thyme. Use a whisk to incorporate these dry ingredients for approximately 2 minutes, ensuring the baking powder is evenly distributed throughout the mixture to prevent clumping. The cornstarch contributes to a lighter, crispier crust while the baking powder creates tiny air pockets during frying that enhance texture. Remove the brined chicken from refrigeration and use tongs to transfer each piece directly from the buttermilk mixture into the flour blend, allowing excess buttermilk to drip off but maintaining a visible wet coating. Dredge each piece thoroughly, pressing firmly to ensure the flour mixture adheres to all surfaces, including crevices and under the skin. Professional Tip: For maximum crust adhesion, use one hand for wet ingredients and the other for dry to prevent clumping on your fingers.

Execute the Double-Dredge Technique

Return each flour-coated chicken piece back into the remaining buttermilk brine for a second coating, then immediately transfer back into the flour mixture for a final dredge. This double-dredging process creates multiple layers that will expand during frying, resulting in a thicker, crispier crust with superior structural integrity. Press the flour mixture firmly onto the chicken surfaces using the palms of your hands, creating a textured coating that will fry to a craggy, golden-brown finish. Arrange the twice-dredged chicken pieces in a single layer on a wire rack set over a sheet pan and let rest at room temperature for 25-30 minutes. This critical resting period allows the flour to hydrate properly and forms a paste-like coating that adheres better during frying. The resting phase also helps the coating dry slightly, which prevents it from absorbing excess oil and becoming greasy.

Heat Oil and Begin Frying Process

Pour 6 cups of peanut oil into a heavy-bottomed cast-iron skillet or Dutch oven, ensuring the oil depth reaches at least 2 inches but doesn’t exceed halfway up the sides of the vessel. Heat the oil over medium-high heat until it reaches precisely 350°F as verified by a digital instant-read thermometer, maintaining this temperature within a 5-degree variance throughout the frying process. Carefully lower 3-4 chicken pieces into the hot oil using tongs, working in batches to avoid overcrowding and temperature drops. Fry for 7-8 minutes on the first side until the coating develops a deep golden-brown color and the chicken releases easily from the skillet bottom. Professional Tip: Monitor oil temperature constantly, adjusting heat as needed to maintain 350°F, as temperature fluctuations significantly impact crust development and oil absorption.

Complete Cooking and Resting Phase

Using tongs, flip each chicken piece and continue frying for another 6-7 minutes on the second side until the crust achieves an even, rich mahogany color and the internal temperature reaches 165°F for white meat or 175°F for dark meat when measured with an instant-read thermometer inserted into the thickest part without touching bone. Transfer the cooked chicken to a clean wire rack set over a sheet pan—never place directly on paper towels, as this creates steam that softens the crust. Let the chicken rest for 8-10 minutes before serving to allow juices to redistribute throughout the meat. The resting period also allows the crust to firm up further, achieving that signature crispy texture that defines properly executed Southern fried chicken. Professional Tip: For extra-crispy results, place the wire rack in a 200°F oven to keep chicken warm while finishing remaining batches.

Tips and Tricks

For professional-level results beyond the basic technique, consider these advanced culinary strategies. When selecting chicken, opt for air-chilled varieties rather than water-chilled, as they contain less residual moisture that can create steam during frying and compromise crust crispness. For the buttermilk brine, if you prefer a tangier flavor profile, consider adding 2 tablespoons of apple cider vinegar to intensify the acidic component that tenderizes the meat. When measuring flour for the dredge, use the spoon-and-level method rather than scooping directly from the bag to prevent compacting, which can lead to a denser coating. For those seeking maximum crust texture, incorporate 1/4 cup of fine cornmeal into the flour mixture for additional granular crunch. During the frying process, maintain oil quality by straining between batches using a fine-mesh sieve to remove burnt particles that can impart bitter flavors. If your oil temperature drops significantly during cooking, allow it to return to 350°F before adding the next batch rather than compensating with higher heat, which can burn the coating before the chicken cooks through. For food safety, never reuse frying oil more than three times, as broken-down oil molecules can create off-flavors and potentially harmful compounds. When testing for doneness, look for visual cues beyond temperature—properly cooked chicken will float high in the oil and show minimal bubbling around the edges, indicating most moisture has cooked out. For large gatherings, you can hold finished chicken in a 175°F oven for up to 45 minutes without significant quality loss by placing it on a wire rack to maintain air circulation around all surfaces.

Recipe Variations

• Nashville Hot Chicken Variation: Create a signature spicy glaze by combining 1/2 cup of the hot frying oil with 2 tablespoons cayenne pepper, 1 tablespoon brown sugar, 1 teaspoon garlic powder, and 1/2 teaspoon paprika. Brush this mixture over the finished chicken immediately after frying for a fiery, lacquered crust that maintains crispness while delivering intense heat.
• Herb-Crusted Gourmet Version: Incorporate 1/4 cup each of finely chopped fresh parsley, thyme, and rosemary into the final flour dredge. Add 2 tablespoons of grated Parmesan cheese and 1 teaspoon of lemon zest to create a sophisticated, aromatic coating that pairs exceptionally well with roasted vegetables or creamy mashed potatoes for an elevated presentation.
• Asian-Inspired Fusion: Replace the traditional brine with a mixture of 2 cups buttermilk, 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon grated ginger, and 2 minced garlic cloves. Add 1 tablespoon of five-spice powder to the flour mixture and serve with a sweet chili dipping sauce for an East-meets-South flavor profile that surprises and delights.
• Gluten-Free Adaptation: Substitute the all-purpose flour with 1 1/2 cups rice flour and 1/2 cup potato starch in the dredging mixture. Increase cornstarch to 3/4 cup and add 1 additional tablespoon of baking powder to compensate for structural differences. The result is an exceptionally crisp, delicate crust suitable for dietary restrictions without sacrificing texture.

Frequently Asked Questions

Can I use boneless chicken breasts instead of bone-in pieces?

While boneless chicken breasts can be substituted, they require significant technique adjustments to prevent drying out. Reduce brining time to 4-6 hours maximum, as the lactic acid in buttermilk can break down the delicate breast meat texture if left too long. Cooking time should be reduced to 4-5 minutes per side at 350°F, monitoring internal temperature carefully and removing at 160°F since carryover cooking will bring it to 165°F. Consider pounding breasts to an even 1-inch thickness before brining to ensure consistent cooking. The lack of bones and skin means the crust-to-meat ratio will be different, potentially resulting in a thicker coating relative to the meat portion.

What’s the purpose of cornstarch in the flour mixture?

Cornstarch serves multiple critical functions in achieving the ideal fried chicken crust. Its fine granular structure creates a barrier that prevents excessive oil absorption during frying while promoting surface dehydration that leads to exceptional crispness. When combined with flour, cornstarch inhibits gluten development that can create a tough, chewy coating rather than a delicate, shatteringly crisp one. The starch molecules swell and gelatinize at lower temperatures than flour, creating an initial crisp layer that protects the subsequent flour layers from overcooking. Additionally, cornstarch browns at a higher temperature than flour, allowing for longer frying times without burning, which is essential for ensuring thick chicken pieces cook through completely while developing that signature golden-brown color.

Why shouldn’t I place fried chicken directly on paper towels?

Placing hot fried chicken directly on paper towels creates steam that softens the carefully developed crisp crust, defeating the purpose of the precise frying technique. The wire rack method allows air circulation on all surfaces, preventing moisture accumulation while the chicken rests. Paper towels can also stick to the hot crust, pulling away delicate portions of the coating when removed. Additionally, the rack elevates the chicken above any rendered fat that might drip down, preventing the bottom from becoming soggy. If you must use paper towels, place them over the wire rack rather than under the chicken, though this is still inferior to the bare rack method for maintaining optimal texture throughout the resting period.

Can I prepare the chicken ahead of time and fry later?

You can prepare components ahead but with specific limitations. The chicken can remain in the buttermilk brine for up to 36 hours with excellent results, actually improving tenderness and flavor penetration. However, once dredged in flour, the chicken should be fried within 30-45 minutes as the wet coating will begin to dissolve and become gummy if left too long. For advance preparation, complete the first dredge and rest, then refrigerate on the wire rack for up to 2 hours before the final dredge and frying. Fully cooked fried chicken can be refrigerated for 3 days and reheated in a 375°F oven for 12-15 minutes to restore crispness, though freshly fried is always superior.

Summary

This meticulously developed fried chicken recipe achieves professional-quality results through precise brining, double-dredging, and temperature-controlled frying techniques that create exceptionally crispy crusts and juicy, flavorful meat worthy of any chef’s table.

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.