Save Crispy, juicy fried chicken paired with fluffy, buttery buttermilk biscuits—a classic Southern comfort meal perfect for gatherings and family dinners.
I remember the first time I made this Southern fried chicken and biscuits for my family—everyone gathered around the table, eager for the golden chicken and warm, buttery biscuits fresh from the oven.
Ingredients
- Chicken: 8 pieces (drumsticks and thighs, skin-on, bone-in)
- Buttermilk: 2 cups
- Hot sauce: 1 tablespoon
- All-purpose flour (for coating): 2 cups
- Paprika: 1 tablespoon
- Garlic powder: 2 teaspoons
- Onion powder: 2 teaspoons
- Cayenne pepper: 1 teaspoon
- Salt (for coating): 2 teaspoons
- Black pepper: 1 teaspoon
- Vegetable oil: For frying
- All-purpose flour (for biscuits): 2 cups
- Baking powder: 1 tablespoon
- Baking soda: 1/2 teaspoon
- Salt (for biscuits): 1 teaspoon
- Sugar: 1 tablespoon
- Cold unsalted butter: 1/2 cup (115 g), cubed
- Cold buttermilk (for biscuits): 3/4 cup (plus more for brushing)
Instructions
- Marinate the Chicken:
- In a large bowl, combine buttermilk and hot sauce. Add chicken pieces, ensuring they are fully coated. Cover and refrigerate for at least 2 hours (overnight preferred).
- Prepare the Biscuit Dough:
- Preheat oven to 220°C (425°F). In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs. Add cold buttermilk and mix until just combined.
- Shape and Bake Biscuits:
- Turn dough onto a floured surface, gently pat to 1-inch thickness. Fold dough in half and pat down; repeat 3 times. Cut biscuits with a 2.5-inch cutter. Place on a baking sheet lined with parchment paper. Brush tops with buttermilk. Bake for 12 to 15 minutes until golden.
- Prepare the Chicken Coating:
- In a shallow dish, mix flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
- Dredge and Fry Chicken:
- Heat 2 inches of oil to 175°C (350°F) in a heavy skillet. Remove chicken from marinade, letting excess drip off. Dredge each piece in seasoned flour, pressing to adhere. Fry chicken in batches, turning occasionally, for 12 to 15 minutes or until golden brown and internal temperature reaches 75°C (165°F). Drain on a wire rack.
- Serve:
- Serve fried chicken hot with fresh buttermilk biscuits.
Save Making these biscuits with my daughter has become a weekend tradition in our home—the kitchen fills with laughter and the irresistible scent of baking butter.
Required Tools
Mixing bowls, pastry cutter (or forks), biscuit cutter, baking sheet, parchment paper, heavy skillet or Dutch oven, wire rack, tongs, kitchen thermometer.
Allergen Information
Contains wheat (gluten), dairy, and may contain traces of egg if biscuits are brushed with egg wash. Contains chicken. Always check ingredient labels for potential allergens.
Nutritional Information
Per serving: 850 calories, 47 g total fat, 62 g carbohydrates, 45 g protein.
Save Enjoy each bite of this classic comfort food—crispy chicken and tender biscuits bring the taste of the South straight to your table.
Recipe Questions & Answers
- → How do you achieve crispy chicken skin?
Marinate chicken in buttermilk to tenderize, then dredge in seasoned flour before frying in hot oil to get a crisp, golden crust.
- → What’s the best way to keep biscuits flaky?
Use cold, cubed butter and handle the dough gently. Folding the dough before cutting helps create layers that bake up flaky.
- → Can this chicken be prepared ahead of time?
Yes, marinate the chicken overnight to enhance flavor and cook just before serving to maintain crispiness.
- → What oil is ideal for frying chicken?
Use vegetable oil or any oil with a high smoke point to fry evenly and produce a crispy crust without burning.
- → How do you know the chicken is cooked through?
Fry until the internal temperature reaches 75°C (165°F) and the crust turns golden brown for safe, juicy results.
- → Are there flavor variations for the coating?
Yes, adding spices like paprika, cayenne, garlic, and onion powder enhances flavor complexity and heat balance.