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lee's famous chicken
Aima Solace

Lee's Famous Recipe Chicken

Lee’s Famous Recipe Chicken is a fast-food chain known for its hand-breaded, honey-dipped fried chicken, homestyle sides, and buttery biscuits. It all began in 1966 in Lima, Ohio, when Lee Cummings, the nephew of KFC’s founder Colonel Harland Sanders, started his own restaurant called Harold’s Take-Home.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 4 hours 35 minutes
Servings: 10
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 lbs chicken breasts, thighs, drumsticks
  • 2 cups buttermilk
  • 1 tbsp hot sauce optional
  • 2 cups all-purpose flour
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp white pepper
  • 1 tsp salt
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 2 tbsp honey
  • Vegetable oil for frying

Method
 

  1. Marinate: Combine buttermilk and hot sauce in a bowl. Add chicken, cover, and refrigerate for 4–8 hours.
  2. Prepare Coating: Mix flour, paprika, garlic powder, onion powder, white pepper, salt, thyme, and oregano in a bowl.
  3. Honey Dip: Warm honey and lightly brush over chicken after removing from buttermilk.
  4. Coat: Dredge chicken in flour mixture, pressing to adhere. For extra crunch, dip in buttermilk and flour again.
  5. Rest: Let coated chicken sit on a wire rack for 10 minutes.
  6. Fry: Heat oil to 350°F (175°C). Fry chicken in batches for 12–15 minutes until golden and 165°F (74°C) inside.
  7. Serve: Drain on a wire rack and serve hot with sides like mashed potatoes or coleslaw.

Notes

    • Double-Dredge: Dip twice in buttermilk and flour for a thicker, crispier crust.
    • Oil Temperature: Keep oil at 350°F to avoid greasy chicken.
    • Baking Option: Bake at 400°F (200°C) for 35–45 minutes, flipping halfway, for a healthier version.
    • Storage: Refrigerate leftovers for up to 3 days or freeze for 3 months. Reheat at 350°F for 10–15 minutes.
    • Serving Suggestion: Pair with ranch or honey mustard sauce for extra flavor.

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