The Buckeye was first bred and developed in 1896, by Nettie Metcalf, a resident of Warren, Ohio.[5] They are the only American breed of chicken known to have been developed by a woman, although women customarily were in charge of the household poultry flock on farms and in households throughout much of U.S. history.[6] Metcalf crossbred Barred Plymouth Rocks, Buff Cochins, and some black-breasted red games to produce the Buckeye. Her goal was a functional breed that could produce well in the bitter Midwest winters. Contrary to popular belief, the Buckeye breed was created before the Rhode Island Red breed. Metcalf sent birds to the RIR breeders in order for them to improve their breed.[7]

The Buckeye was admitted in 1904 to the American Poultry Association's Standard of Perfection.[2] This acceptance signifies official certification as a breed by the Association, allowing Buckeyes to be entered into poultry shows and judged according to the breed standard (as outlined in the Standard of Perfection).

The recognition of Buckeyes in the Standard has been a significant factor in its survival.[5] In the past, largely due its lack of color variations, the Buckeye has not been an especially popular exhibition breed. Since the late 20th century, there has been growing interest in the exhibition poultry fancy for this dual-purpose variety of bird. The Buckeye has generally been a bird of smaller farm flocks, rather than major commercial operations.

Today the breed status is listed as watch by the American Livestock Breeds Conservancy,[8] watch being defined as: Fewer than 5,000 breeding birds in the United States, with ten or fewer primary breeding flocks, and estimated global population less than 10,000.[9] The breed is included in the Slow Food USA Ark of Taste, a catalog of heritage foods in danger of extinction.[10]