Save Crispy, juicy fried chicken paired with fluffy, buttery buttermilk biscuits is a classic Southern comfort meal that is perfect for gatherings and family dinners.
I first perfected this recipe for a special family get-together, and now it's a staple for weekend dinners. The aroma of freshly fried chicken and warm biscuits makes everyone head straight for the kitchen.
Ingredients
- Chicken (drumsticks and thighs, skin-on, bone-in): 8 pieces
- Buttermilk: 2 cups (plus 3/4 cup for biscuits and more for brushing)
- Hot sauce: 1 tablespoon
- All-purpose flour: 4 cups (2 cups for chicken, 2 cups for biscuits)
- Paprika: 1 tablespoon
- Garlic powder: 2 teaspoons
- Onion powder: 2 teaspoons
- Cayenne pepper: 1 teaspoon
- Salt: 3 teaspoons (2 for chicken, 1 for biscuits)
- Black pepper: 1 teaspoon
- Vegetable oil: for frying
- Baking powder: 1 tablespoon
- Baking soda: 1/2 teaspoon
- Sugar: 1 tablespoon
- Cold unsalted butter, cubed: 1/2 cup (115g)
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.
Save Serving this delicious meal always brings my family together around the table for laughter and second helpings. Someone always sneaks an extra biscuit for later!
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 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 Make this Southern feast for your next gathering and enjoy comfort food at its best. Leftover biscuits make a delicious breakfast treat!
Kitchen Guide
- → How do you achieve crispy fried chicken?
Marinate chicken in buttermilk and hot sauce to tenderize, then dredge in seasoned flour before frying in hot oil to develop a golden, crispy crust.
- → What is the best way to make fluffy biscuits?
Use cold unsalted butter cut into the flour mixture and cold buttermilk; gently fold and avoid overworking the dough to keep biscuits light and flaky.
- → Can I prepare the chicken marinade in advance?
Yes, marinating the chicken overnight enhances flavor and tenderness, making the fried chicken juicier and more flavorful.
- → What temperature should the oil be for frying?
Heat oil to about 175°C (350°F) to ensure the chicken cooks evenly and the coating turns crisp and golden without absorbing excess oil.
- → How can I make the chicken extra crispy?
Double-dip the chicken by repeating the buttermilk and flour coating process before frying to build up a thicker, crunchier crust.
- → What sides pair well with this dish?
Classic Southern sides like coleslaw, pickles, or honey drizzled over the biscuits complement the savory flavors wonderfully.