Lee’s Famous Recipe Chicken Wausau WI: Wisconsin’s Beloved Fried Chicken Classic

This recipe brings Wisconsin’s beloved fried chicken tradition to your kitchen with a classic approach that never fails. The secret lies in a time-tested breading method and precise frying technique.

I’ve tested this multiple times to ensure it delivers the same crispy, golden exterior and juicy interior that made the original famous. Each piece emerges perfectly seasoned and irresistibly crunchy.

What sets this apart is the balance of simplicity and flavor—no complicated steps, just foolproof results that taste like a local legend. The aroma alone will transport you to a Wausau dinner table.

Serve hot for the ultimate comfort meal. Here’s how to recreate this classic at home.

Ingredients for Lee’s Famous Recipe Chicken Wausau Wi

Classic comfort food requires quality chicken and a well-seasoned breading for that signature crunch.

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The chicken is the foundation here. Bone-in, skin-on thighs and drumsticks yield the juiciest results—avoid breast pieces as they tend to dry out. Source from local butchers or Whole Foods for superior quality. The buttermilk should be full-fat; lower-fat versions won’t provide the same tenderizing effect or rich flavor.

No buttermilk? Whole milk with 1 tbsp lemon juice or vinegar works as a substitute. For gluten-free, replace all-purpose flour with rice flour or a gluten-free blend. The cayenne can be omitted for mild heat, or increased to 1 tsp for extra kick. Frank’s RedHot is ideal for the optional hot sauce in the marinade.

Marinate the chicken in buttermilk for at least 4 hours, ideally overnight, for maximum tenderness. Leftover fried chicken keeps in the fridge for 3-4 days but is best enjoyed fresh. Reheat in a 350°F oven for 15 minutes to restore crispiness.

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

Achieve that signature Wisconsin crispiness with this proven breading and frying method.

Step 1: Marinate the Chicken in Buttermilk

In a large bowl, whisk together the 2 cups Buttermilk and 1 tbsp Hot Sauce. Add all 3 lb Chicken Thighs and Drumsticks, ensuring each piece is fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.

The buttermilk tenderizes the meat while the hot sauce adds subtle depth. I always use full-fat buttermilk for maximum richness. Don’t rush this step—proper marination ensures juicy, flavorful chicken that stays moist even after frying.

Step 2: Prepare the Seasoned Breading

In a large shallow dish, combine 2.5 cups All-Purpose Flour, 0.5 cup Cornstarch, 2 tbsp Kosher Salt, 2 tsp Black Pepper, 2 tsp Paprika, 2 tsp Garlic Powder, 2 tsp Onion Powder, and 0.5 tsp Cayenne Pepper. Whisk until evenly distributed.

The cornstarch is crucial—it creates that ultra-crispy coating Lee’s is known for. I use a wide, shallow dish to make dredging easier. This seasoning blend delivers that classic, well-balanced flavor with just enough heat from the cayenne to keep things interesting.

Step 3: Bread the Chicken with Egg Wash

In a separate bowl, beat the 2 whole Large Eggs with 2 tablespoons of the buttermilk marinade. Remove chicken from the marinade (discard used marinade) and pat dry with paper towels. Dip each piece in the egg wash, allowing excess to drip off, then dredge thoroughly in the seasoned flour mixture.

Press the breading firmly onto the chicken to ensure it adheres completely, especially around the edges. For extra crispiness, I double-dredge: repeat the egg wash and flour coating process. Place breaded pieces on a wire rack set over a baking sheet to allow air circulation.

Step 4: Fry to Golden Perfection

In a deep heavy pot or Dutch oven, heat the 2 cups Vegetable Shortening to 350°F. Use a deep-fry thermometer for accuracy. Fry the chicken in batches, being careful not to overcrowd the pot, for 12-15 minutes for dark meat, turning occasionally, until golden brown and internal temperature reaches 165°F.

Maintain the oil temperature between 325-350°F throughout frying. If it drops too low, the chicken will absorb oil and become greasy. If it gets too hot, the outside will burn before the inside cooks. Drain fried chicken on a wire rack or paper towels to preserve crispiness.

Pro Cooking Tips for Perfect Results

Double-Dredge Secret

For that signature extra crunch, I always double-dredge the chicken in the egg wash and seasoned flour. The first coat adheres to the meat, while the second creates that thick, shattery crust Lee’s is famous for in Wausau. 💡

Oil Temperature Control

Use a deep-fry thermometer to maintain oil between 325-350°F. I’ve found my Crisco shortening holds temperature best in a heavy enamel Dutch oven. Too low and you’ll get greasy chicken; too high and it burns outside before cooking through.

Fry in Batches

Never overcrowd your pot – fry in batches with at least 2 inches between pieces. This prevents oil temperature drops and ensures even cooking. I use a wire rack to drain, which keeps the crust crispier than paper towels.

Rest Before Serving

Let fried chicken rest for 5-10 minutes on the rack before serving. This allows the juices to redistribute and the coating to set. Honestly, this step makes all the difference between good and great fried chicken.

Seasoning Adjustments

For extra heat, increase cayenne to 1 tsp. Prefer milder flavor? Reduce to ¼ tsp. I tested this recipe with Frank’s RedHot in the marinade – it adds subtle tang without overpowering. 🌶️

Frequently Asked Questions