Save to Pinterest Crispy, juicy fried chicken paired with fluffy, buttery buttermilk biscuits—a classic Southern comfort meal perfect for gatherings and family dinners.
I first tried making this Southern fried chicken and biscuits for a weekend get-together with friends. The aroma in the kitchen and the excited crowd waiting by the table made it such a memorable experience.
Ingredients
- Chicken (drumsticks and thighs, skin-on, bone-in): 8 pieces
- Buttermilk: 2 cups
- Hot sauce: 1 tablespoon
- All-purpose flour: 2 cups (for chicken coating)
- Paprika: 1 tablespoon
- Garlic powder: 2 teaspoons
- Onion powder: 2 teaspoons
- Cayenne pepper: 1 teaspoon
- Salt: 2 teaspoons (plus 1 teaspoon for biscuits)
- Black pepper: 1 teaspoon
- Vegetable oil: For frying
- All-purpose flour: 2 cups (for biscuits)
- Baking powder: 1 tablespoon
- Baking soda: 1/2 teaspoon
- Sugar: 1 tablespoon
- Cold unsalted butter, cubed: 1/2 cup (115 g)
- Cold buttermilk: 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 3–4 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 to Pinterest On slow Sundays, my family gathers around the table, reaching for hot biscuits and golden chicken. The laughter and stories we share over this meal are a tradition we always cherish.
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 chicken. May contain traces of egg if biscuits are brushed with egg wash. Always check labels for potential allergens.
Nutritional Information
Calories: 850, Total Fat: 47 g, Carbohydrates: 62 g, Protein: 45 g per serving
Save to Pinterest This Southern fried chicken and buttermilk biscuit recipe will become the centerpiece of your family gathering. Enjoy each bite and make every meal a celebration.
Recipe FAQs
- → How do you get the chicken extra crispy?
Double-dipping the chicken in buttermilk and seasoned flour before frying helps create an extra crispy crust.
- → Can I prepare the chicken marinade in advance?
Yes, marinating the chicken overnight in buttermilk and hot sauce allows flavors to deepen and tenderizes the meat.
- → What temperature should the oil be for frying?
Heat the oil to about 175°C (350°F) to ensure the chicken cooks evenly and crisps without burning.
- → How do you achieve fluffy buttermilk biscuits?
Use cold butter cut into the flour mixture and handle the dough gently, folding it several times before shaping and baking.
- → What sides pair well with this dish?
Classic sides include coleslaw, pickles, or a drizzle of honey or hot honey over the biscuits for added flavor contrast.