Save Crispy, juicy fried chicken paired with fluffy, buttery buttermilk biscuits—a classic Southern comfort meal perfect for gatherings and family dinners.
Growing up in the South, this was the dish my family requested for every special occasion. The combination of warm, home-baked biscuits and perfectly seasoned fried chicken brings back great memories every time I make it.
Ingredients
- Chicken (drumsticks and thighs, skin-on, bone-in): 8 pieces
- Buttermilk: 2 cups, for marinating chicken
- Hot sauce: 1 tablespoon, adds a kick to the marinade
- All-purpose flour (for chicken): 2 cups, to coat chicken
- Paprika: 1 tablespoon, for chicken seasoning
- 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 (for biscuits): 2 cups
- Baking powder: 1 tablespoon
- Baking soda: 1/2 teaspoon
- Sugar: 1 tablespoon
- Cold unsalted butter, cubed: 1/2 cup (115 g)
- 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 (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 with 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 Making biscuits with my kids is a joyful kitchen ritual and watching them sneak bites of warm, flaky biscuits while the chicken cools always makes me smile.
Serving Suggestions
Add a drizzle of honey or hot honey to biscuits and pair the meal with coleslaw or pickles for an authentic Southern feast.
Allergen & Dietary Info
This dish contains wheat (gluten), dairy, and chicken. Those with allergies should double-check all packaged ingredients before preparing.
Make-Ahead & Storage
Store leftover chicken and biscuits separately in airtight containers in the refrigerator. Reheat chicken in the oven to maintain crispiness and biscuits in the microwave or oven for best texture.
Save This hearty meal brings people together. Serve hot and enjoy every bite!
Recipe Guide
- → How can I make the chicken extra crispy?
For extra crispiness, try double-dipping the chicken in the buttermilk and flour mixture before frying. This creates a thicker, crunchier coating.
- → What temperature is best for frying the chicken?
Maintain the oil temperature around 175°C (350°F) to ensure the chicken cooks evenly and develops a golden brown crust without burning.
- → Can I prepare the marinade in advance?
Yes, marinating the chicken overnight in buttermilk and hot sauce helps tenderize the meat and deepen the flavor.
- → How do I achieve flaky buttermilk biscuits?
Use cold unsalted butter and handle the dough gently, folding it several times before cutting to create layers that bake into flaky biscuits.
- → What are good side dishes to serve with this meal?
Classic Southern sides like coleslaw or pickles complement the flavors and add a refreshing contrast to the rich chicken and biscuits.