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 Sunday family dinner and it instantly became a favorite at our table. There’s something incredibly satisfying about biting into golden fried chicken alongside a warm, homemade biscuit.
Ingredients
- Chicken: 8 pieces (drumsticks and thighs, skin-on, bone-in)
- Buttermilk: 2 cups
- Hot sauce: 1 tablespoon
- All-purpose flour (for chicken): 2 cups
- Paprika: 1 tablespoon
- Garlic powder: 2 teaspoons
- Onion powder: 2 teaspoons
- Cayenne pepper: 1 teaspoon
- Salt (for chicken): 2 teaspoons
- Black pepper: 1 teaspoon
- Vegetable oil: 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: 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, 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 or 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 or 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 or 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 This meal always brings our family together. Sharing hot biscuits and fried chicken straight from the skillet creates wonderful memories 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, and a kitchen thermometer make the recipe smooth and efficient.
Allergen Information
This dish contains wheat (gluten), dairy, and chicken. If brushed with egg wash, the biscuits may contain egg. Always check ingredient labels for specific allergens.
Nutritional Information
Each serving contains approximately 850 calories, 47 g total fat, 62 g carbohydrates, and 45 g protein, making this a hearty meal choice.
Save Serve the chicken and biscuits hot for the best texture and flavor. Don’t forget your favorite sides for a complete Southern feast!
Recipe FAQ
- → How do I ensure the chicken stays juicy?
Marinate the chicken in buttermilk and hot sauce for at least two hours or overnight to tenderize and retain moisture during frying.
- → What spices are best for the coating?
A mix of paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper creates a flavorful, well-balanced crust.
- → How can I make the biscuits flaky?
Use cold, cubed butter and handle the dough gently, folding several times to create layers that bake into flaky biscuits.
- → What oil is ideal for frying?
Vegetable oil works well for frying as it has a high smoke point and neutral flavor, ensuring crispy, golden chicken.
- → Can I prepare the chicken and biscuits ahead of time?
Marinate the chicken the day before and keep refrigerated. Biscuit dough can be prepared ahead and baked fresh before serving.
- → How do I know when the chicken is done?
Fry until the coating is golden brown and a kitchen thermometer inserted into the thickest part reads 75°C (165°F).