Save Crispy, juicy fried chicken paired with fluffy, buttery buttermilk biscuits—a classic Southern comfort meal perfect for gatherings and family dinners.
I first made this recipe for a weekend get-together and everyone kept coming back for seconds. The aroma of freshly fried chicken and warm biscuits fills the kitchen, making me think of cozy Southern kitchens from my childhood.
Ingredients
- Chicken (drumsticks and thighs, skin-on, bone-in): 8 pieces
- Buttermilk: 2 cups
- Hot sauce: 1 tablespoon
- All-purpose flour: 2 cups (for coating)
- Paprika: 1 tablespoon
- Garlic powder: 2 teaspoons
- Onion powder: 2 teaspoons
- Cayenne pepper: 1 teaspoon
- Salt: 2 teaspoons
- Black pepper: 1 teaspoon
- Vegetable oil: Enough 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, cubed: 1/2 cup (115 g)
- Cold buttermilk: 3/4 cup, plus more for brushing
Instructions
- Marinate the Chicken:
- Combine buttermilk and hot sauce in a large bowl. Coat chicken pieces fully. Cover and refrigerate for at least 2 hours, preferably overnight.
- 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 looks like coarse crumbs. Mix in cold buttermilk until just combined.
- Shape and Bake Biscuits:
- Turn dough onto a floured surface and gently pat to 1-inch thickness. Fold in half and pat down; repeat 3 times. Cut biscuits with a 2.5-inch cutter. Place on a parchment-lined baking sheet. 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 and let excess drip off. Dredge pieces in seasoned flour, pressing to coat. Fry in batches, turning occasionally, for 12 to 15 minutes until golden brown. Chicken is done when internal temperature reaches 75°C (165°F). Drain on a wire rack.
- Serve:
- Serve hot fried chicken with fresh buttermilk biscuits.
Save This meal reminds me of my grandmother's Sunday table, where plates of chicken and biscuits brought everyone together. We still use her same biscuit cutter at every big family meal.
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. May contain traces of egg if biscuits are brushed with egg wash. Always check ingredient labels for possible allergens.
Nutritional Information (per serving)
Calories: 850, Total Fat: 47 g, Carbohydrates: 62 g, Protein: 45 g
Save Serve with coleslaw or pickles for the full Southern experience. These biscuits are best eaten warm from the oven.
Recipe FAQ
- → How do I achieve extra crispy chicken?
Double-dip the chicken in buttermilk and flour before frying for a crunchier coating.
- → Can I make biscuits ahead of time?
Yes, bake biscuits ahead and reheat in the oven before serving for freshness.
- → What sides go well with this dish?
Coleslaw, pickles, and a drizzle of hot honey complement the main components beautifully.
- → How do I know when chicken is done?
Chicken should reach an internal temperature of 75°C (165°F) and look golden brown when cooked.
- → Is it possible to use boneless chicken?
Boneless cuts work, but bone-in chicken retains juiciness and traditional Southern flavor.
- → Can biscuits be made without buttermilk?
You can substitute with milk plus a splash of vinegar or lemon juice for acidity.