Lee’s Famous Recipe Chicken Newark OH: Midwestern Comfort with a Signature Twist

There’s something special about Midwestern comfort food that warms the soul. This dish brings that signature taste to your table with a twist that’s become legendary in Newark, OH.

I developed this recipe after tasting the original version during a visit to Ohio. The secret lies in the perfect balance of crispy coating and juicy chicken, achieved through a precise cooking method.

What you’ll get is tender chicken with a golden crust that crackles with every bite. The seasoning blend captures that familiar flavor that’s made this dish a local favorite for generations.

Serve it hot with your favorite sides for a meal that feels like home. Here’s how to recreate this beloved classic in your own kitchen.

Ingredients for Lee’s Famous Recipe Chicken Newark Oh

Simple, comforting ingredients bring that legendary Newark flavor to your kitchen with ease.

The chicken is everything here. Thighs stay juicier than breasts for this method—look for skinless, boneless at Kroger or Walmart. Buttermilk is key for tenderness (the full-fat version is worth it). If you’re in Ohio, local dairy farms often sell it fresh. The flour and cornstarch combo gives that signature crispy, crackly coating that made the original famous.

No buttermilk? Whole milk plus 1 tbsp vinegar works in a pinch. Swap chicken thighs for breasts if you prefer, but they dry out faster. For extra crunch, panko breadcrumbs at half the flour amount. The seasoning blend is flexible—add more cayenne if you like heat, or swap paprika for Cajun seasoning for a different twist.

Marinate the chicken in buttermilk for up to 24 hours for maximum flavor. Leftovers stay crispy if reheated in the oven at 375°F for 10 minutes. Store raw chicken in the fridge for no more than 2 days before cooking.

Step-by-Step Instructions for Lee’s Famous Recipe Chicken

Here’s how I make this Midwestern classic with that signature crunch everyone loves.

Step 1: Marinate Chicken Thighs in Buttermilk

Place the 2 lb Chicken Thighs in a large bowl and pour the 1.5 cups Buttermilk over them. I use full-fat for the best results—it tenderizes the meat and adds richness to the flavor.

Make sure all pieces are fully submerged. Cover and refrigerate for at least 4 hours, but overnight is even better. This step ensures the chicken stays juicy and absorbs all that delicious tang.

Step 2: Prepare the Seasoned Coating

In a shallow dish, whisk together the 2 cups All-Purpose Flour, 0.5 cup Cornstarch, 1.5 tsp Salt, 1 tsp Black Pepper, 1 tsp Garlic Powder, 1 tsp Onion Powder, 1 tsp Paprika, and 0.25 tsp Cayenne Pepper. The cornstarch is what gives this its extra crunch.

In a separate bowl, beat the 1 whole Large Egg lightly. This will act as the glue to help the coating stick to the chicken. Set both bowls aside while you heat the oil.

Step 3: Heat the Oil and Coat the Chicken

Pour the 2 cups Vegetable Oil into a deep, heavy-bottomed skillet or Dutch oven. Heat over medium-high heat until it reaches 350°F—you can test this by dropping a pinch of flour in; if it sizzles immediately, it’s ready.

Remove the chicken from the buttermilk, letting any excess drip off. Dip each piece in the beaten egg, then dredge in the flour mixture, pressing gently to adhere. Shake off any excess coating for an even, crispy finish.

Step 4: Fry to Golden Perfection

Carefully place the coated chicken into the hot oil, working in batches to avoid overcrowding. Fry for 6-8 minutes per side until the coating is deep golden brown and the internal temperature reaches 165°F.

Use a slotted spoon to transfer the chicken to a wire rack set over a paper towel-lined baking sheet. This keeps it crispy by allowing air to circulate. Let it drain for 2-3 minutes before serving.

If the oil starts to smoke or the chicken browns too quickly, reduce the heat slightly. You want a steady, even fry for the best texture.

Essential Equipment for Perfect Results

Deep Fryer Setup

For that signature crisp, I use a 5-quart Dutch oven—my Lodge enameled cast iron holds heat perfectly. A candy thermometer clipped to the side monitors oil temp at 350°F without guesswork. This setup gives even cooking for every batch. 🌡️

Coating Prep Tools

You’ll need shallow mixing bowls for buttermilk, egg wash, and flour mixture. I love Pyrex glass bowls—they’re sturdy and easy to clean. A wire whisk blends the dry ingredients thoroughly, preventing clumps in your coating.

Frying Essentials

A slotted metal spoon or spider strainer safely removes chicken from hot oil. Place a wire cooling rack over a baking sheet to keep pieces crispy while draining. Paper towels underneath catch any drips.

Temperature Control

An infrared thermometer gun checks oil temp instantly between batches. If you’re frying often, invest in a countertop deep fryer like Presto for precise control. Maintaining 350°F is key for that golden crust. 🔥

Safety Gear

Always keep a fire extinguisher rated for grease fires nearby. Use heat-resistant silicone gloves to handle hot oil safely. A splatter screen prevents messy stovetop cleanups while protecting your arms.

Serving Tools

A large serving platter holds all the chicken for family-style dining. I use a stainless steel tray from New Seasons Market—it’s durable and easy to clean. Small ramekins for dipping sauces complete the setup.

Frequently Asked Questions