Lawry's Copycat Chicken Recipe: Celery-Salt Crunch Meets Buttermilk Magic

This Lawry’s copycat chicken recipe delivers the same crispy, celery-salt crunch and tender buttermilk magic that made the original legendary. ⚡ After years of testing, I’ve perfected the balance between the signature seasoning and a foolproof buttermilk marinade that keeps the chicken juicy while developing that iconic crust.

The key? A precise blend of Lawry’s seasoning with buttermilk and a baking technique that ensures even browning without drying out the meat.

The beauty of this recipe lies in its simplicity—just a few essential ingredients and a 30-minute prep before baking. The buttermilk tenderizes the chicken while the celery salt creates that signature crunchy texture that’s impossible to resist.

Unlike deep-frying methods, this version uses a baking approach that’s healthier yet delivers the same satisfying results. Every bite combines crispy, golden edges with moist, flavorful meat—exactly what makes this dish a comfort food classic.

What you’ll end up with is restaurant-quality chicken that’s perfect for family dinners or game day gatherings. The celery-salt crust adds a satisfying crunch, while the buttermilk keeps the inside tender and juicy.

This isn’t just a copycat recipe—it’s a proven method that delivers the same flavors you’ve loved for decades, now with a foolproof technique you can trust. Let’s get started on recreating this timeless favorite.

Pair it with classic sides like mashed potatoes, coleslaw, or a fresh garden salad to complete the meal. The crispy chicken stands up beautifully to bold flavors, making it versatile for any occasion.

Whether you’re serving a crowd or treating yourself to a weeknight favorite, this recipe delivers consistent, professional results every time.

Ingredients for lawry's chicken

Essential ingredients for that iconic Lawry’s crunch and buttermilk tenderness—no shortcuts here.

The Lawry’s Seasoning Salt is non-negotiable—it’s the heart of this recipe. Grab the original blend from any major grocery store (Walmart, Kroger, or even Walgreens) for that authentic flavor. If you can’t find it, McCormick’s Lawry’s Seasoning works as a close substitute. The celery salt is what gives that signature crunch, so don’t skimp. For the chicken, boneless, skinless breasts are ideal—pound them to an even 1/4-inch thickness for consistent cooking. If you’re using thighs, they’ll stay juicier but may require an extra 5-10 minutes in the oven.

No buttermilk? Substitute with 1 cup milk + 1 tbsp vinegar or lemon juice, let it sit for 5 minutes. Running low on celery salt? Mix 1 tbsp celery seeds with 1 tbsp kosher salt, then toast lightly in a dry pan to deepen the flavor. The cornstarch is key for that extra crunch—don’t skip it. For the butter, full-fat is a must (none of that low-fat nonsense). If you’re watching calories, use half butter, half olive oil instead. The flour should be light and all-purpose—bread flour will make the crust too dense.

Prep the chicken and marinade up to 24 hours ahead—the buttermilk will tenderize the meat beautifully. Store the chicken in a sealed container in the fridge, and keep the marinade separate. Once baked, the chicken stays crispy for 2-3 hours at room temperature, but it reheats beautifully in a 350°F oven for 10-15 minutes if you need to serve later. For meal prep, portion into airtight containers and freeze for up to 3 months—just thaw overnight in the fridge before reheating.

Step-by-step instructions for Lawry's copycat chicken

Here's the method that delivers crispy, buttermilk-brined chicken with that signature celery-salt crunch.

In a shallow dish, whisk together the 1 cup buttermilk, 2 tablespoons Lawry's seasoning salt, 1 tablespoon celery salt, 1 teaspoon garlic powder, and ½ teaspoon ground black pepper until fully combined. This marinade creates both flavor and a tenderizing effect that keeps the chicken juicy while developing that iconic crust.

Place the 1.5 lb boneless, skinless chicken breasts in a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 4 hours or overnight for maximum flavor penetration. The buttermilk works its magic by breaking down proteins and creating a perfect texture contrast between tender interior and crispy exterior.

In a medium bowl, combine the ½ cup all-purpose flour, 1 tablespoon cornstarch, ½ teaspoon diamond crystal kosher salt, and 1 tablespoon fresh lemon juice. The cornstarch is key here—it adds that extra crunch that makes this recipe stand out. Mix thoroughly to eliminate any lumps in the dry ingredients.

Remove the chicken from the marinade (discard any excess marinade) and pat each breast dry with paper towels. This step is crucial—wet chicken won't develop that perfect crispy crust. Working with one piece at a time, dredge each breast in the flour mixture, pressing gently to adhere the coating evenly. Let the coated chicken rest for 5 minutes while you prepare the cooking setup.

Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat until shimmering. Add the ¼ cup unsalted butter and let it melt completely, swirling to coat the pan evenly. The combination of oil and butter creates both heat conduction and flavor development.

Carefully place the coated chicken breasts in the skillet, leaving space between each piece. Cook for 4-5 minutes per side until the chicken reaches an internal temperature of 165°F and develops a deep golden brown color. The butter will foam and brown slightly—this is normal and adds incredible flavor. Don't overcrowd the pan or the temperature will drop, preventing proper browning.

Transfer the cooked chicken to a clean plate and tent loosely with aluminum foil. Let it rest for 5-10 minutes before serving. This resting period allows the juices to redistribute throughout the meat, ensuring each bite remains moist and flavorful. The exterior will maintain its crispy texture while the interior reaches perfect doneness.

Serve immediately with your favorite sides. The celery salt crust should be noticeably crunchy with each bite, while the buttermilk marinade delivers a tender, slightly tangy contrast. For extra authenticity, sprinkle with additional celery salt before serving—this is where the restaurant-quality flavor really shines.

Common mistakes when making this dish

Skipping the Marinade

Never rush the marinating process—this is where the magic happens. The buttermilk needs at least 4 hours (overnight is ideal) to fully tenderize the chicken and develop that signature tang.

I’ve seen people skip this step and end up with dry, flavorless chicken. Trust me, the extra time pays off with juicy, restaurant-quality results. 💡

Uneven Thickness

Pounding your chicken breasts to an even ¼-inch thickness is non-negotiable. Uneven pieces cook at different rates, leading to some parts overcooked and dry while others remain underdone.

Use a meat mallet or rolling pin to ensure consistency—this small effort makes a huge difference in texture. I recommend measuring with calipers for precision. ⚡

Overcrowding the Pan

Placing too many chicken breasts in the skillet at once drops the pan temperature, preventing that perfect golden-brown crust. Cook in batches if needed, but leave space between pieces for even browning.

I use a 10-inch cast-iron skillet and never put more than two breasts in at once. This ensures the butter sizzles properly and creates that coveted crunch. 🔥

Skipping the Resting Time

Cutting into the chicken immediately after cooking causes all the juices to spill out, leaving you with dry meat. Always let it rest for 5-10 minutes under foil.

This simple step keeps the interior moist while maintaining that crispy exterior. I’ve seen people skip this and regret it—don’t be that person! 💪

Using Low-Quality Butter

The type of butter you use makes a difference. Full-fat, unsalted butter is essential for that rich flavor and proper browning. Low-fat or salted substitutes will compromise the texture and taste.

I always use Plugrá or Land O’Lakes unsalted butter for the best results. Don’t cut corners here—your taste buds will thank you. 🧈

Neglecting the Cornstarch

This is the secret to that signature crunch. The cornstarch in the flour mixture creates an extra layer of crispiness that separates this recipe from basic breaded chicken.

If you omit it, you’ll miss that satisfying texture. I’ve tested this recipe both with and without cornstarch—the difference is night and day. 🌟

Frequently asked questions