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 Southern fried chicken with buttermilk biscuits for a Sunday family lunch, and it quickly became everyone's favorite comfort meal. The crispy chicken and the flaky, buttery biscuits always bring out plenty of smiles around our table.
Ingredients
- Chicken: 8 pieces (drumsticks and thighs, skin-on, bone-in)
- Buttermilk: 2 cups
- Hot sauce: 1 tablespoon
- Flour: 2 cups all-purpose (divided for chicken and biscuits)
- Paprika: 1 tablespoon
- Garlic powder: 2 teaspoons
- Onion powder: 2 teaspoons
- Cayenne pepper: 1 teaspoon
- Salt: 3 teaspoons (divided)
- Black pepper: 1 teaspoon
- Vegetable oil: For frying
- Baking powder: 1 tablespoon
- Baking soda: 1/2 teaspoon
- Sugar: 1 tablespoon
- Cold unsalted butter: 1/2 cup (115 g), cubed
- 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 and coat fully. 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 until mixture resembles coarse crumbs. Add cold buttermilk and mix gently.
- Shape and Bake Biscuits:
- Turn dough onto a floured surface and gently pat to 1-inch thickness. Fold and pat the dough 3 to 4 times. Cut biscuits with a 2.5-inch cutter. Place them on a baking sheet lined with parchment paper. Brush tops with buttermilk. Bake for 12 to 15 minutes until golden.
- Prepare Chicken Coating:
- Mix flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper in a shallow dish.
- 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 chicken pieces in seasoned flour, pressing to adhere. Fry chicken in batches, turning occasionally, for 12 to 15 minutes or until golden and cooked to 75°C (165°F). Drain on a wire rack.
- Serve:
- Serve fried chicken hot with fresh buttermilk biscuits.
Save When everyone gathers around for dinner, the burst of laughter and friendly chatter is always matched by the delight of biting into a fresh biscuit and crunchy fried chicken. It's a meal that makes us all linger a little longer at the table.
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 gluten and dairy. There may be traces of egg if biscuits are brushed with egg wash. Contains chicken. Always check ingredient labels for any possible allergens.
Nutritional Information
Per serving: 850 calories, 47 g fat, 62 g carbohydrates, 45 g protein.
Save Fresh out of the oven and fryer, this Southern feast tastes best enjoyed with loved ones. The warmth of home comes alive in every bite.
Recipe Guide
- → How do I get the chicken extra crispy?
Double-dip the chicken by coating it twice in the buttermilk marinade and seasoned flour before frying. This layering helps build up a crunchier crust.
- → Can I prepare the chicken marinade in advance?
Yes, marinate the chicken for at least 2 hours or overnight to allow the flavors to fully penetrate and tenderize the meat.
- → What oil is best for frying the chicken?
Use vegetable oil or another neutral, high smoke point oil to ensure even frying and a crispy exterior without imparting unwanted flavors.
- → How should I store leftovers?
Keep leftover chicken and biscuits in airtight containers in the refrigerator. Reheat the chicken in an oven or air fryer to restore crispiness.
- → What sides complement this dish well?
Classic sides include coleslaw, pickles, or honey drizzled over biscuits to balance savory and sweet flavors.