Crispy & Juicy Lee’s Famous Recipe Chicken
Lee’s Famous Recipe Chicken is a beloved fast-food chain renowned for its crispy, flavorful Southern-style fried chicken. Originally founded in 1966 by Lee Cummings, nephew of Colonel Harland Sanders of KFC fame, Lee’s has perfected the art of pressure-fried chicken with a signature blend of herbs and spices. Known for its golden, crunchy crust and juicy, tender meat, Lee’s chicken stands out for its rich, savory flavor and traditional cooking methods. In this article, we’ll explore the secrets behind Lee’s famous fried chicken recipe and what makes it a standout in the world of fried chicken.
Why You’ll Love This Recipe?
Lee’s pressure-fried chicken has earned its loyal following for good reason. Its distinct cooking process and flavorful seasoning set it apart from other fried chicken recipes, offering a delicious and satisfying meal with every bite. Here are some key reasons why this recipe is so beloved:
- Juicy and Tender Meat: The pressure-frying method locks in the natural juices, making the chicken incredibly moist and tender on the inside.
- Crispy, Golden Crust: Despite the moisture inside, the pressure frying technique creates a perfectly crunchy, golden-brown crust on the outside.
- Bold Flavor: Lee’s secret blend of herbs and spices penetrates deep into the chicken, delivering robust flavor in every bite.
- Healthier Frying Method: Pressure frying uses less oil than traditional frying, making the chicken lighter and less greasy without losing its signature crispiness.
- Southern Comfort Tradition: With roots in classic Southern cooking, Lee’s Famous Recipe captures the comforting, down-home taste that fans of fried chicken crave.
Key Notes
| Serving | Calories | Prep. Time | Cooking Time | Cool Time | Total Time |
| 4 | 122 kcal | 15 Mins | 10 Mins | 1 hr. | 1 hr. 25 Mins |
Kitchen Utensils Needed
- Pressure fryer (essential for this recipe)
- Large mixing bowls (for marinating and dredging)
- Tongs (for handling hot chicken pieces)
- Wire rack or paper towels (for draining the cooked chicken)
- Measuring cups and spoons (for precise seasoning)
- Thermometer (to monitor oil temperature)
- Plate or tray (to place the dredged chicken before frying)
Pressure-fried Chicken Ingredients
| 1 whole chicken (cut into 8-10 pieces) | Check Price |
| 2 cups buttermilk | Check Price |
| 2 cups all-purpose flour | Check Price |
| 1 tablespoon paprika | Check Price |
| 2 teaspoons garlic powder | Check Price |
| 2 teaspoons onion powder | Check Price |
| 1 teaspoon cayenne pepper (optional, for a little heat) | Check Price |
| 1 teaspoon black pepper | Check Price |
| 1 teaspoon salt | Check Price |
| 1 teaspoon dried thyme | Check Price |
| 1 teaspoon dried oregano | Check Price |
| 1 teaspoon ground white pepper | Check Price |
| 1 tablespoon cornstarch (for extra crispiness) | Check Price |
| Oil for frying (preferably peanut or vegetable oil) | Check Price |
Making Pressure-fried Chicken Recipe
Marinate the Chicken:
In a large bowl, cover the chicken pieces with buttermilk. Cover and refrigerate for at least 2 hours, or overnight for the best flavor.
Prepare the Seasoned Flour:
In another large bowl, mix the flour, paprika, garlic powder, onion powder, cayenne pepper, black pepper, salt, thyme, oregano, white pepper, and cornstarch. This will be your dredge.
Heat the Oil in the Pressure Fryer:
Pour oil into your pressure fryer, filling it about halfway. Heat the oil to 350°F (175°C).
Coat the Chicken:
Take each piece of marinated chicken and dredge it in the seasoned flour mixture, coating evenly. Press the flour firmly onto the chicken to ensure a crispy crust.
Pressure Fry the Chicken:
Carefully place a few pieces of chicken in the pressure fryer, ensuring not to overcrowd the pot. Seal the lid securely and cook at 350°F for 8-10 minutes, depending on the size of the pieces. Check your fryer’s manual for specific instructions. Once done, slowly release the pressure according to your fryer’s safety instructions.
Drain and Serve:
Remove the chicken and place it on a wire rack or paper towels to drain excess oil. Let it rest for a few minutes before serving to allow the coating to set.
Secret Tips for Better Results
To achieve the best results when making pressure-fried chicken, there are a few expert tips that can elevate your dish from good to outstanding. From improving the crispiness of the crust to ensuring the chicken stays juicy and flavorful, small tweaks can make a big difference. Here are some secret tips to help you get the most out of your pressure-fried chicken recipe: Double
- Dredge for Extra Crunch: After coating the chicken with the seasoned flour mixture, dip it back into the buttermilk and dredge it again in the flour. This creates an extra-thick, crispy coating that stays crunchy even after frying.
- Let the Coated Chicken Rest: After dredging the chicken, allow it to rest on a wire rack for about 10-15 minutes before frying. This helps the flour set into the chicken skin, preventing it from falling off during frying.
- Use Cornstarch for Crispy Texture: Adding a tablespoon or two of cornstarch to the flour mixture ensures a lighter, crispier coating. Cornstarch absorbs less oil than flour, giving the crust a delicate crunch.
- Maintain Consistent Oil Temperature: Make sure your oil stays at a consistent 350°F (175°C) throughout the cooking process. If the oil temperature drops too low, the chicken will absorb more oil, making it greasy. Use a thermometer to monitor the temperature closely.
- Don’t Overcrowd the Fryer: Fry a few pieces of chicken at a time to avoid overcrowding the pressure fryer. Too many pieces at once will lower the oil temperature, leading to soggy chicken. Frying in batches ensures each piece cooks evenly and crisps up perfectly.
- Marinate Overnight for Deep Flavor: While 2 hours of marinating is good, marinating the chicken in buttermilk overnight makes a huge difference. The acidity in buttermilk tenderizes the meat, making it juicier and allowing the flavors to penetrate deeper.
Flavor Variations
To add variety and personalize your pressure-fried chicken recipe, you can experiment with different seasoning blends and marinades. Here are some flavor variations to enhance your chicken while still keeping the core recipe intact:
- Spicy Cajun Chicken: Add Cajun seasoning and extra cayenne pepper to the flour mixture for a fiery kick.
- Garlic Parmesan Chicken: Mix in garlic powder and finely grated Parmesan to the seasoned flour for a rich, cheesy flavor.
- Herb & Lemon Zest Chicken: Incorporate lemon zest and fresh herbs like rosemary and thyme into the flour for a bright, aromatic flavor.
- Smoky BBQ Chicken: Add smoked paprika and brown sugar to the flour mixture for that sweet, smoky barbecue taste.
- Buttermilk Ranch Chicken: Stir in ranch seasoning mix or a blend of dill and chives to the flour for tangy ranch-flavored chicken.
- Southern Buttermilk Chicken: Add extra black pepper and paprika to the seasoned flour for that classic Southern spice.
- Asian-Inspired Soy Ginger Chicken: Mix ginger powder and a dash of five-spice powder into the flour for a subtle Asian twist.
Storage Guidelines
- Refrigeration: Allow the fried chicken to cool to room temperature before storing it to prevent condensation, which can make the coating soggy. Place the chicken in an airtight container or wrap it tightly with foil or plastic wrap. Fried chicken can be stored in the refrigerator for up to 3-4 days. Make sure it’s kept at a temperature below 40°F (4°C).
- Freezing: If you want to freeze the chicken, let it cool completely. Place the pieces in a single layer on a baking sheet and freeze until solid. Then, transfer to a freezer-safe bag or container. Properly stored, fried chicken can last in the freezer for up to 3 months. Always label the container with the date so you can track how long it’s been stored.
- Reheating Refrigerated Chicken: Preheat the oven to 375°F (190°C).Place the chicken on a wire rack over a baking sheet to allow air circulation for even reheating. Heat for 10-15 minutes until the chicken is warmed through and crispy again.
- Reheating Frozen Chicken: Let the frozen chicken thaw in the refrigerator overnight. Reheat in the oven at 375°F (190°C) for 15-20 minutes or until fully warmed and crispy.
Pro Tip: Avoid microwaving fried chicken, as it can make the coating soggy. Reheating in the oven or air fryer helps to maintain its crispiness.
Serving Suggestions
Pairing your pressure-fried chicken with the right sides and accompaniments can elevate the meal. Here are some classic and complementary serving suggestions:
- Desert Heat Dry Rub
- Dave’s Hot Chicken Sauce
- Cava Cucumber Mint Lime
- Kinders Teriyaki Sauce
- Creamy Cherry Tomato Soup
FAQs
Conclusion
In conclusion, the pressure-fried chicken recipe offers a delectable twist on a classic comfort food, combining a crispy, golden-brown exterior with tender, juicy meat inside. The pressure-frying technique ensures a perfectly cooked chicken with a unique crunch that sets it apart from traditional frying methods. With its versatile seasoning options and easy storage, this recipe is not only a crowd-pleaser but also a convenient choice for both everyday meals and special occasions. Whether you prefer classic Southern flavors or creative variations, pressure-fried chicken delivers a satisfying and flavorful experience that’s sure to impress.
Lee’s Famous Recipe Chicken
Equipment
- Pressure fryer (essential for this recipe)
- Large mixing bowls (for marinating and dredging)
- Tongs (for handling hot chicken pieces)
- Wire rack or paper towels (for draining the cooked chicken)
- Measuring Cups And Spoons (for precise seasoning)
- Plate or tray (to place the dredged chicken before frying)
Ingredients
- 1 whole chicken cut into 8-10 pieces
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon cayenne pepper optional, for a little heat
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon ground white pepper
- 1 tablespoon cornstarch for extra crispiness
- Oil for frying preferably peanut or vegetable oil
Instructions
- In a large bowl, cover the chicken pieces with buttermilk. Cover and refrigerate for at least 2 hours, or overnight for the best flavor.
- In another large bowl, mix the flour, paprika, garlic powder, onion powder, cayenne pepper, black pepper, salt, thyme, oregano, white pepper, and cornstarch. This will be your dredge.
- Pour oil into your pressure fryer, filling it about halfway. Heat the oil to 350°F (175°C).
- Take each piece of marinated chicken and dredge it in the seasoned flour mixture, coating evenly. Press the flour firmly onto the chicken to ensure a crispy crust.
- Carefully place a few pieces of chicken in the pressure fryer, ensuring not to overcrowd the pot. Seal the lid securely and cook at 350°F for 8-10 minutes, depending on the size of the pieces. Check your fryer’s manual for specific instructions. Once done, slowly release the pressure according to your fryer’s safety instructions.
- Remove the chicken and place it on a wire rack or paper towels to drain excess oil. Let it rest for a few minutes before serving to allow the coating to set.