Lee’s Famous Recipe Chicken
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.
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.