The Buckeye is an American breed of chicken, created in Ohio by Nettie Metcalf in the late nineteenth century. It was named after the seeds of the Ohio Buckeye tree. It was developed to be a dual-purpose chicken for both meat and eggs that could withstand the harsh Ohio winters.

This breed was first bred in 1896 by crossbreeding Cornish, Barred Plymouth Rocks, Buff Cochins, and some black-breasted red games. The goal was to create a functional breed that could withstand the harsh Midwest winters. Despite being admitted to the American Poultry Association's Standard of Perfection in 1904, the Buckeye has not been an especially popular exhibition breed due largely to its lack of color variations.

The Buckeye male weighs approximately 9 lb (4 kg) with hens weighing around 6.5 lb (3 kg). They have a mahogany red plumage, often complemented by black tails; males may display additional dark feathering. They have yellow skin and the hens will lay about 200 brown eggs per year. They resemble a more muscular version of a Rhode Island Red, but what sets the Buckeye apart is its pea comb. This feature, coupled with its stocky build and short yet broad back, contributes to its cold-hardiness — a trait significantly valued in northern climates where winter conditions are severe.

Today, the breed status is listed as 'watch' by the American Livestock Breeds Conservancy, indicating fewer than 5,000 breeding birds in the United States, and with fewer than 10,000 birds worldwide, is at risk for extinction. The Buckeye remains an important dual-purpose chicken well-suited to small farmyard and backyard flocks due to its cold hardiness and other beneficial traits.

The Buckeye's unique blend of aesthetic qualities (notably the pea comb) and practical traits (such as hardiness and dual-purpose utility) make it an intriguing breed for those interested not only in ornamental poultry but also in productive farmyard flocks. Its survival underscores its enduring appeal among certain groups of poultry enthusiasts and small-scale farmers. It was admitted to the American Standard of Perfection in 1904.