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 and biscuits for a Sunday family get-together, and it quickly became a tradition. Nothing brings everyone to the table faster than the smell of golden chicken and freshly baked biscuits.
Ingredients
- Chicken (drumsticks and thighs, skin-on, bone-in): 8 pieces
- 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, cubed: 1/2 cup (115 g)
- Cold buttermilk (plus more for brushing): 3/4 cup
Instructions
- Marinate the Chicken:
- In a large bowl, combine buttermilk and hot sauce. Add chicken pieces and coat completely. Cover and refrigerate for at least 2 hours, preferably overnight.
- Prepare the Biscuit Dough:
- Preheat oven to 220°C (425°F). Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl. Cut in cold butter until mixture forms coarse crumbs. Add buttermilk and mix until just combined.
- Shape and Bake Biscuits:
- Turn dough out onto a floured surface and pat to 1-inch thickness. Fold dough and pat down; repeat 3 times. Cut with a 2.5-inch cutter. Place biscuits on parchment-lined baking sheet and brush tops with buttermilk. Bake 12-15 minutes until golden.
- Prepare the 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 dredge in seasoned flour. Fry in batches, turning occasionally, for 12-15 minutes or until golden brown and cooked through. Drain on a wire rack.
- Serve:
- Serve fried chicken hot with fresh buttermilk biscuits.
Save Sharing this meal always reminds us of summers at grandma's house, where fresh biscuits were baked while the chicken sizzled on the stove. It's a recipe that brings out stories and laughter every time.
Required Tools
Mixing bowls, pastry cutter, biscuit cutter, baking sheet, parchment paper, heavy skillet or Dutch oven, wire rack, tongs, kitchen thermometer
Allergen Information
Contains wheat (gluten), dairy, and chicken. May contain traces of egg if biscuits are brushed with egg wash. Always check ingredient labels for potential allergens.
Nutritional Information
Per serving: 850 calories, 47 g total fat, 62 g carbohydrates, 45 g protein
Save This recipe guarantees smiles around the table and leftovers are just as delicious the next day. Make it part of your next family celebration for a true Southern feast.
Recipe FAQ
- → How long should the chicken marinate?
Marinate the chicken at least 2 hours, preferably overnight, to allow full flavor absorption and tenderizing.
- → What oil is best for frying the chicken?
Use vegetable oil for frying, heated to 175°C (350°F) to ensure a crispy, evenly cooked crust.
- → How can I make the biscuits fluffier?
Use cold butter cut into coarse crumbs and handle the dough lightly. Folding the dough several times before cutting helps develop layers.
- → Can I prepare the biscuits ahead of time?
Yes, biscuit dough can be refrigerated for up to 24 hours before baking to enhance flavor and texture.
- → What is a good dipping sauce for this dish?
Honey or hot honey complements the crispy chicken and buttery biscuits, adding a sweet or spicy note.
- → How do I ensure the chicken is fully cooked?
Fry until golden brown and verify the internal temperature reaches 75°C (165°F) to ensure safe doneness.