Pin 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 dish on a rainy Sunday evening. The kitchen filled with the irresistible aroma of frying chicken and freshly baked biscuits, and everyone gathered around the table for seconds.
Ingredients
- Chicken (drumsticks and thighs, skin-on, bone-in): 8 pieces
- Buttermilk: 2 cups
- Hot sauce: 1 tablespoon
- All-purpose flour: 2 cups (for chicken)
- Paprika: 1 tablespoon
- Garlic powder: 2 teaspoons
- Onion powder: 2 teaspoons
- Cayenne pepper: 1 teaspoon
- Salt: 2 teaspoons (plus 1 teaspoon for biscuits)
- Black pepper: 1 teaspoon
- Vegetable oil: For frying
- All-purpose flour: 2 cups (for biscuits)
- Baking powder: 1 tablespoon
- Baking soda: 1/2 teaspoon
- Sugar: 1 tablespoon
- Cold unsalted butter, cubed: 1/2 cup (115 g)
- Cold buttermilk: 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 12–15 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 12–15 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.
Pin Whenever we make Southern fried chicken and biscuits, it's a recipe everyone requests at family reunions. The combination of crispy, juicy chicken and warm biscuits brings back memories of weekend gatherings with laughter and good food.
Serving Suggestions
Pair this dish with classic sides like creamy coleslaw, pickles, or a drizzle of honey for the biscuits. Fresh brewed iced tea completes the meal.
Required Tools
You will need mixing bowls, a pastry cutter, biscuit cutter, baking sheet, parchment paper, heavy skillet or Dutch oven, wire rack, tongs, and a kitchen thermometer.
Allergen Information
This recipe contains wheat (gluten), dairy, and chicken. Always verify ingredient labels for potential allergens if serving guests with sensitivities.
Pin Bring a taste of the South home with this hearty, heartwarming meal. Enjoy every bite and the memories you make around the table.
Recipe FAQ
- → What makes the chicken extra crispy?
Double-dipping chicken in buttermilk and seasoned flour before frying increases crunchiness and texture.
- → How thick should biscuit dough be?
Pat the biscuit dough to about 1-inch thickness. This ensures fluffy, tall biscuits with golden tops.
- → Can I use boneless chicken?
Bone-in chicken is preferred for juicy results, but boneless pieces can be used with adjusted cooking times.
- → What sides pair well?
Classic choices include coleslaw, pickles, or even macaroni and cheese for a comforting Southern spread.
- → How do I check chicken is cooked?
Chicken is done when the internal temperature reaches 75°C (165°F), measured with a kitchen thermometer.
- → Can biscuits be made ahead?
Yes, biscuits can be baked ahead and gently reheated before serving to preserve their soft texture.