Lee’s Famous Recipe Chicken Wausau: Wisconsin-Style Crispy Comfort

Wisconsin-style crispy chicken delivers comfort in every bite with its golden, shatteringly crispy coating and tender meat inside. This dish draws inspiration from Lee’s Famous Recipe, perfected through years of community love.

The secret lies in a well-seasoned flour mixture and the right frying temperature to achieve that signature crunch. I’ve adapted the method to ensure consistent results at home without specialized equipment.

Each piece emerges with a perfect balance of textures—crispy on the outside, juicy on the inside. The aroma alone will transport you to a cozy Midwestern kitchen.

Serve with mashed potatoes and gravy for the full experience. Here’s how to bring this classic to your table.

Ingredients for Lee’s Famous Recipe Chicken Wausau

Pantry staples plus a few fresh picks create that signature Wisconsin crunch and comfort.

The chicken is everything here. Thighs stay juicier than breasts—look for boneless, skinless at Kroger or Meijer. The flour and cornstarch combo is non-negotiable for that shatteringly crisp coating (the good stuff, not the self-rising kind). Buttermilk tenderizes the meat—full-fat for best results.

No buttermilk? Whole milk plus 1 tbsp vinegar works in a pinch. Swap thighs for breasts if you prefer, but they dry out faster. The paprika can be smoked for deeper flavor. Short on oil? Peanut oil is a great high-smoke alternative. The cayenne is optional (skip it for kids).

Raw chicken keeps 2 days in the fridge, or freeze for 3 months. Leftovers reheat best in the oven—400°F for 10 minutes to crisp up. Don’t microwave or you’ll lose the crunch entirely.

Step-by-Step Instructions for Wisconsin-Style Crispy Chicken

Here’s my tested method that guarantees extra-crispy, golden-brown chicken with juicy centers each time.

Step 1: Prepare the Buttermilk Marinade and Soak Chicken

In a large bowl, whisk together the 1.5 cups buttermilk, 2 whole large eggs, 2 tsp salt, and 0.25 tsp cayenne pepper. The buttermilk’s acidity tenderizes the chicken while the eggs help the coating adhere.

Add the 2 lb chicken thighs to the marinade, ensuring each piece is fully submerged. Cover and refrigerate for at least 4 hours, or overnight for maximum flavor and tenderness. This step is non-negotiable—it’s what makes the chicken stay moist during frying.

Step 2: Create the Double-Crisp Coating

In a separate large bowl, combine the 2 cups all-purpose flour, 0.5 cup cornstarch, 1 tsp black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp paprika, and 1 tsp baking powder. The cornstarch and baking powder are the secret to that signature extra crunch.

Drain the chicken from the marinade (discard the marinade) and dredge each piece thoroughly in the flour mixture. Press firmly to ensure the coating sticks to every crevice. For an even crispier crust, I like to double-dredge: dip once more in buttermilk (if you have extra) and back into the flour mixture.

Step 3: Fry to Golden Perfection

Heat the 4 cups vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 350°F. Use a deep-fry thermometer to monitor the temperature—this is critical for even cooking. The oil should be deep enough to fully submerge the chicken pieces.

Working in batches to avoid crowding (which lowers the oil temperature), carefully lower the coated chicken into the hot oil. Fry for 12-15 minutes, turning occasionally, until the coating is deep golden brown and the internal temperature reaches 165°F. The crust should be shatteringly crisp when done.

Step 4: Drain and Rest for Maximum Crispiness

Transfer the fried chicken to a wire rack set over a baking sheet (not paper towels—this keeps the bottoms crispy). The rack allows air to circulate all around, preventing sogginess. Sprinkle with a pinch of extra salt while it’s still hot.

Let the chicken rest for 5-10 minutes before serving. This brief rest allows the juices to settle and the coating to set fully. The result should be audibly crispy on the outside with tender, juicy meat inside. Serve immediately while hot for the best texture.

Essential Equipment for This Dish

Deep Fry Thermometer

A deep-fry thermometer is non-negotiable for maintaining precise 350°F oil temperature. I recommend the Taylor Precision 596—it clips to your pot and gives instant readings. Without it, you’re guessing, and guessing leads to soggy or burnt coating. 🌡️

Heavy-Duty Dutch Oven

My go-to is a 5-quart enameled cast iron Dutch oven from Lodge. The heavy base prevents hot spots, and the high sides contain oil splatter. I inherited my first one from my Georgia grandmother—she fried chicken for 50 people in hers.

Wire Cooling Rack

Place your fried chicken on a wire rack over a baking sheet, not paper towels. This allows air circulation to maintain crispiness on all sides. I use the OXO Good Grips rack—it’s sturdy and dishwasher-safe.

Tongs for Frying

Use 12-inch locking tongs to safely turn chicken in hot oil. I prefer OXO’s stainless steel version—the silicone handles stay cool. Never use your hands or forks, which can pierce the coating and release juices.

Mixing Bowls

You’ll need at least two large bowls: one for the buttermilk marinade and one for the flour mixture. I swear by my stainless steel mixing bowls from Winco—they’re lightweight but durable enough for heavy mixing.

Paper Towels

Keep a roll handy for quick cleanups and to blot any excess oil from the chicken before serving. While we don’t drain on them, they’re essential for maintaining a clean workspace and crispy results.

Frequently Asked Questions