Crispy Southern Fried Chicken (Printable)

Juicy spiced fried chicken with a crisp crust paired with flaky honey butter biscuits.

# Components:

→ Fried Chicken

01 - 8 bone-in, skin-on chicken pieces (legs, thighs, breasts, wings)
02 - 2 cups buttermilk
03 - 2 teaspoons hot sauce, optional
04 - 2 cups all-purpose flour
05 - 1/2 cup cornstarch
06 - 2 teaspoons salt
07 - 1 teaspoon black pepper
08 - 1 teaspoon paprika
09 - 1 teaspoon garlic powder
10 - 1 teaspoon onion powder
11 - 1/2 teaspoon cayenne pepper
12 - Vegetable oil for frying

→ Honey Butter Biscuits

13 - 2 cups all-purpose flour
14 - 1 tablespoon baking powder
15 - 1/2 teaspoon baking soda
16 - 1/2 teaspoon salt
17 - 1/2 cup cold unsalted butter, cubed
18 - 3/4 cup cold buttermilk
19 - 2 tablespoons honey

→ Honey Butter Topping

20 - 1/4 cup unsalted butter, melted
21 - 2 tablespoons honey

# Method:

01 - In a large bowl, whisk together buttermilk and hot sauce. Add chicken pieces, turning to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably overnight for enhanced flavor development.
02 - In a shallow dish, combine flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Mix thoroughly to distribute seasonings evenly.
03 - Remove chicken from marinade, allowing excess liquid to drip off. Dredge each piece thoroughly in the flour mixture, pressing gently to ensure adherence. Transfer to a wire rack and allow to rest for 10 minutes.
04 - Heat 2 inches of vegetable oil in a large deep skillet or Dutch oven to 350°F. Fry chicken in batches without crowding, turning occasionally, until deep golden brown and cooked through (approximately 15-18 minutes for dark meat, 12-14 minutes for white meat). Transfer to a clean wire rack positioned over a baking sheet.
05 - Preheat oven to 425°F. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Cut in the cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs. Stir in buttermilk and honey just until dough comes together without overworking.
06 - Turn dough onto a lightly floured surface. Pat into a 1-inch thick rectangle. Cut into rounds using a biscuit cutter. Place on a parchment-lined baking sheet. Bake 12-15 minutes until golden brown.
07 - Stir together melted butter and honey. Brush generously over hot biscuits immediately upon removal from the oven.
08 - Arrange crispy fried chicken on serving platters with warm honey butter biscuits. Serve immediately while biscuits are still warm.

# Expert Advice:

01 -
  • The crust shatters when you bite into it, then gives way to impossibly juicy, tender meat underneath.
  • Honey butter biscuits warm straight from the oven are basically edible comfort, and they pair with fried chicken like they were meant to find each other.
  • This feels fancy enough for company but easy enough that you won't stress yourself out making it.
02 -
  • The coating won't stay crispy if it's wet—that 10-minute rest on a wire rack before frying is when the exterior dries just enough to fry properly without the breading sliding off.
  • If your oil temperature drops when you add chicken, you're adding too much at once—wait for it to come back up or you'll end up with greasy, not crispy results.
  • Biscuits need an oven that's actually at 425°F—if it runs cool, they'll be dense instead of fluffy, so use an oven thermometer if you're not sure.
03 -
  • Save your buttermilk marinade for next time—just strain out the bits and freeze it for up to a month, then thaw it for your next fried chicken craving.
  • If you don't have a deep-fry thermometer, use an instant-read thermometer to check the internal temperature of the chicken instead of guessing: 165°F means it's done.
  • The biscuits are fluffiest eaten within an hour of baking, but they're still good the next day toasted and topped with honey butter.
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