Recreating a Tulsa Classic: Copycat Rex’s Chicken

I remember weekend trips to Tulsa with my family, and no visit was complete without a stop at Rex’s Chicken. The aroma alone – that savory blend of fried goodness and subtle spices – could make your mouth water from a mile away. Biting into a piece was pure bliss: a shatteringly crisp crust giving way to tender, juicy chicken. While the original Rex’s is now a nostalgic memory for many, I’ve spent years trying to recapture that iconic flavor, and I think I’ve finally cracked the code with this copycat recipe. Get ready to transport yourself back to a simpler time with every bite.

Recipe Overview

• Prep Time: 2 hours 15 minutes (includes marinating)
• Cook Time: Varies by batch (approximately 5-7 minutes per batch)
• Total Time: 2 hours 20 minutes (plus frying time)
• Servings: 6
• Yield: Approximately 2 pounds of fried chicken
• Dietary Type: Not Gluten-Free, Not Dairy-Free

Ingredients

Wet Batter

• 1 egg
• 1 pint buttermilk
• 1 teaspoon seasoning salt
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 2 teaspoons sugar

Flour Mix

• 1 1/2 cups flour
• 1 teaspoon seasoning salt
• 1 teaspoon baking powder
• 1 1/2 teaspoons black pepper

Chicken

• 1 1/2 lbs boneless, skinless chicken breasts

Frying

• Vegetable oil or canola oil, for frying

Equipment Needed

• Large bowl for wet batter
• Shallow dish for flour mix
• Deep fryer or large, heavy-bottomed pot
• Thermometer
• Tongs
• Wire rack lined with paper towels

Instructions

1. Prepare the Chicken: Begin by cutting the boneless, skinless chicken breasts into bite-sized chunks, about 1-inch pieces. This ensures even cooking and that desirable crispy surface.

2. Make the Wet Batter: In a large bowl, whisk together the egg, buttermilk, seasoning salt, salt, garlic powder, and sugar until well combined. This marinade will tenderize the chicken and infuse it with flavor.

3. Marinate the Chicken: Place the cut chicken pieces into the wet batter, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight. The longer the chicken marinates, the more flavorful and tender it will become.

4. Prepare the Flour Mix: While the chicken marinates, prepare the flour mix. In a shallow dish, whisk together the flour, seasoning salt, baking powder, and black pepper. The baking powder contributes to a lighter, crispier crust.

5. Heat the Oil: Fill a deep fryer or a large, heavy-bottomed pot with enough vegetable oil or canola oil to fully submerge the chicken. Heat the oil over medium-high heat until it reaches a temperature of 350°F (175°C). Use a thermometer to monitor the oil temperature, as maintaining the correct temperature is crucial for achieving crispy, golden-brown chicken without burning it.

6. Dredge the Chicken: Remove the chicken pieces from the wet batter, allowing any excess batter to drip off. Then, dredge each piece thoroughly in the flour mix, ensuring it’s fully coated. Press the flour mixture gently onto the chicken to help it adhere.

7. Fry the Chicken: Carefully place the flour-coated chicken pieces into the hot oil in batches, being careful not to overcrowd the fryer or pot. Overcrowding will lower the oil temperature and result in soggy chicken.

8. Cook to Golden Brown: Fry the chicken for approximately 5-7 minutes per batch, or until it is golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Use tongs to turn the chicken occasionally to ensure even cooking on all sides.

9. Drain and Cool: Once the chicken is cooked through and golden brown, remove it from the oil using tongs and place it on a wire rack lined with paper towels to drain excess oil. This step is important for achieving maximum crispiness.

10. Serve Immediately: Serve the Copycat Rex’s Chicken immediately while it’s hot and crispy.

Expert Tips & Tricks

• Don’t Skip the Marinating: The buttermilk marinade is key to both the flavor and tenderness of the chicken. Don’t skimp on the marinating time; overnight is best.
• Maintain Oil Temperature: Use a thermometer to ensure your oil stays at 350°F (175°C). If the oil is too cool, the chicken will be greasy. If it’s too hot, the chicken will burn before it’s cooked through.
• Don’t Overcrowd the Fryer: Fry the chicken in batches to maintain the oil temperature and prevent sticking.
• Double Dredge for Extra Crispness: For an even crispier crust, you can double dredge the chicken. After the first coating of flour, dip it back into the wet batter and then back into the flour again before frying.
• Add a Kick: For a spicier version, add a pinch of cayenne pepper to the flour mix.

Serving & Storage Suggestions

Serve your Copycat Rex’s Chicken hot and fresh for the best flavor and texture. It’s delicious on its own, or you can serve it with classic sides like coleslaw, mashed potatoes, green beans, or corn on the cob.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat it in an air fryer for a crispier result. Reheating in the microwave is not recommended as it can make the chicken soggy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	444.6 kcal	N/A
Calories from Fat	64 g	14%
Total Fat	7.2 g	11%
Saturated Fat	2.1 g	10%
Cholesterol	160.3 mg	53%
Sodium	1016.6 mg	42%
Total Carbohydrate	45.2 g	15%
Dietary Fiber	1.6 g	6%
Sugars	8.1 g	N/A
Protein	46.8 g	93%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum for proper binding.
• Spicy Chicken: Add a teaspoon of cayenne pepper or hot sauce to the wet batter for a spicy kick.
• Herb-Infused: Add dried herbs like thyme, rosemary, or oregano to the flour mixture for added flavor.
• Air Fryer Version: For a healthier alternative, you can air fry the chicken. Preheat your air fryer to 400°F (200°C). Spray the dredged chicken with cooking oil and air fry for 12-15 minutes, flipping halfway through, until golden brown and cooked through.

FAQs (Frequently Asked Questions)

Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, chicken thighs will work well in this recipe. They tend to be more flavorful and stay more moist during frying.

Q: Can I prepare the chicken ahead of time and fry it later?
A: Yes, you can dredge the chicken and keep it refrigerated for up to 2 hours before frying. However, it’s best to fry it immediately after dredging for the crispiest results.

Q: What if I don’t have buttermilk?
A: You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk. Let it sit for 5-10 minutes to curdle slightly before using.

Q: How do I know when the chicken is done?
A: The chicken is done when it’s golden brown and the internal temperature reaches 165°F (74°C). Use a meat thermometer to check the temperature.

Q: Can I use this recipe to make chicken tenders?
A: Absolutely! Simply cut the chicken breasts into strips instead of chunks. The cooking time may be slightly shorter, so keep a close eye on them.

Final Thoughts

This Copycat Rex’s Chicken recipe is more than just a dish; it’s a journey back in time, a taste of nostalgia, and a celebration of simple, delicious food. I encourage you to try it, tweak it to your liking, and share it with your loved ones. Whether you have fond memories of the original or are just looking for a fantastic fried chicken recipe, I hope this brings a little joy to your kitchen and your table. Don’t forget to pair it with your favorite sides and a refreshing drink, and let the memories (and the flavors!) flow. Happy cooking!