Mom's Best Recipes
Recipe

Lee’s Famous Chicken (Copycat Oven-Fried)

Juicy, peppery, and extra-crispy chicken with that classic seasoned bite, made with a quick buttermilk brine and an oven-fried finish.

Author By Matt Campbell
4.8
A platter of golden brown crispy chicken pieces with a crunchy coating, served on a wooden table in a simple diner-style setting
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There is a certain kind of chicken that tastes like a road trip reward. Salty, peppery crust. Juicy meat. Crunch that shows up before you even take the bite. That is the whole Lee’s Famous Chicken vibe, and yes, we can absolutely chase it at home without turning your kitchen into a fryer-scented fog bank.

This recipe is my weeknight-friendly, oven-fried copycat. You still get the bold seasoned coating and crisp edges, but we lean on two home-cook superpowers: a quick buttermilk brine for tenderness and a hot sheet pan with a little oil to mimic that fried crunch.

Raw chicken pieces submerged in buttermilk brine in a glass mixing bowl on a kitchen counter with measuring spoons nearby

Why It Works

  • Buttermilk brine helps keep the chicken tender and gives the coating something to grab onto.
  • Seasoned flour with plenty of black pepper brings that signature savory bite.
  • Double-dredge option lets you choose your crunch level. I vote yes.
  • Oven-fried method gets you crispy, golden coating with less mess than deep frying.

A shallow tray filled with seasoned flour mixture next to a bowl of buttermilk and a pair of tongs on a clean kitchen counter

Pairs Well With

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Storage Tips

How to Store and Reheat

Fridge

Cool chicken completely, then store in an airtight container for up to 4 days. If you can, line the container with paper towels to absorb moisture and keep the crust from going soft.

Freezer

Freeze cooled pieces on a sheet pan until solid, then move to a freezer bag. Best within 2 months.

Reheat for crispness

  • Oven: 400°F for 12 to 18 minutes (depending on piece size), on a wire rack over a sheet pan.
  • Air fryer: 375°F for 6 to 10 minutes, flipping halfway.
  • Avoid: The microwave if you care about crunch. It will taste fine but the coating goes sleepy.

Leftover crispy chicken pieces reheating on a wire rack set over a sheet pan inside a home oven

Common Questions

Common Questions

Is this an exact Lee’s Famous Recipe Chicken clone?

No. The exact spice blend is proprietary. This is a copycat inspired by the flavor and texture: pepper-forward, savory, and crispy.

Can I deep fry it instead?

Yes. Use a heavy pot or Dutch oven with 2 to 3 inches of high-heat neutral oil (canola, peanut, vegetable, or avocado). Do not fill the pot more than halfway, and fry in batches.

Heat oil to 350°F and fry until golden and cooked through. Timing varies by piece size and starting temperature, but drumsticks and thighs often take about 13 to 18 minutes total. Keep the oil as close to 350°F as you can between batches, and confirm doneness at 165°F in the thickest part (avoid touching bone with the thermometer). Let pieces rest on a wire rack so they stay crisp.

If you want extra insurance against undercooked centers on big bone-in pieces, start at 325°F for 5 to 7 minutes, then raise the oil to 350°F to finish and crisp.

What cut of chicken works best?

Thighs and drumsticks are the most forgiving and stay juicy. Breasts work too, but use smaller bone-in pieces or cut breasts in half so they cook evenly without drying out.

Do I have to use buttermilk?

Buttermilk gives the best tang and tenderness. In a pinch: mix 2 cups milk + 2 tablespoons lemon juice or white vinegar, let sit 5 minutes, then use.

How do I make it extra crispy?

  • Do the double dredge.
  • Let dredged chicken rest 10 minutes before baking so the coating hydrates and sticks.
  • Use a preheated oiled sheet pan.
  • Do not crowd the pan. Leave a little space between pieces so they roast, not steam.

Will it be too salty?

It is well-seasoned on purpose. This recipe uses kosher salt. If you only have table salt, reduce the salt amounts by about half so it does not go overboard.

I love restaurant chicken, but I love it even more when I can pull off the same energy at home in sweatpants. This is the kind of recipe I make when I want that fast-food comfort hit but also want to know exactly how salty it is and how aggressive the black pepper gets. The first time I tested it, I told myself I would “just taste a piece.” Next thing I knew, I was standing at the counter doing “quality control” like it was my job. That is how you know it is working.