Save Crispy, juicy fried chicken paired with fluffy, buttery buttermilk biscuits—a classic Southern comfort meal perfect for gatherings and family dinners.
This dish brings back warm memories of family dinners and Southern hospitality at its best.
Ingredients
- Fried Chicken: 8 pieces chicken (drumsticks and thighs, skin-on, bone-in), 2 cups buttermilk, 1 tablespoon hot sauce, 2 cups all-purpose flour, 1 tablespoon paprika, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon cayenne pepper, 2 teaspoons salt, 1 teaspoon black pepper, vegetable oil for frying
- Buttermilk Biscuits: 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, 1 tablespoon sugar, 1/2 cup (115 g) cold unsalted butter cubed, 3/4 cup cold buttermilk (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 3–4 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 Family dinners are always better when this meal is on the table, creating smiles and full plates.
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
Calories 850, Total Fat 47 g, Carbohydrates 62 g, Protein 45 g per serving
Save Enjoy your homemade Southern fried chicken and buttermilk biscuits with loved ones for a truly comforting meal.
Recipe Questions & Answers
- → What gives the chicken its crispiness?
The chicken is marinated in buttermilk and hot sauce, then coated with a seasoned flour mixture before frying in hot oil, which creates a crispy crust.
- → How can I make the biscuits more flaky?
Using cold, cubed butter and gently folding the dough multiple times helps create tender, flaky layers in the biscuits.
- → What oil is best for frying the chicken?
Vegetable oil or another oil with a high smoke point works well to ensure the chicken fries evenly without burning.
- → Can I prepare the marinade ahead of time?
Yes, marinating the chicken for at least two hours or overnight enhances flavor and tenderness.
- → How do I know when the chicken is fully cooked?
The chicken should reach an internal temperature of 75°C (165°F) and have a golden brown crust when fried.