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 beloved comfort meal for a Sunday gathering with extended family. The kitchen filled with the aroma of biscuits and sizzling chicken created a cozy, memorable evening together.
Ingredients
- Chicken: 8 pieces (drumsticks and thighs, skin-on, bone-in)
- Buttermilk (for chicken): 2 cups
- Hot sauce: 1 tablespoon
- All-purpose flour (for chicken coating): 2 cups
- Paprika: 1 tablespoon
- Garlic powder: 2 teaspoons
- Onion powder: 2 teaspoons
- Cayenne pepper: 1 teaspoon
- Salt (for chicken coating): 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 (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 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 Serving this dish brings back fond memories of my grandmother passing down her biscuit secrets while chicken sizzled on the stovetop. It always draws everyone together around 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 kitchen thermometer are recommended for best results.
Allergen Information
Recipe includes wheat (gluten), dairy, and chicken. Always verify ingredient labels for potential allergens specific to your household.
Nutritional Information
Per serving: 850 calories, 47 g total fat, 62 g carbohydrates, 45 g protein.
Save Enjoy this meal hot for peak flavor. Leftover biscuits and chicken make excellent next-day lunches.
Recipe Guide
- → How do I get extra crispy fried chicken?
Double-dip the chicken in buttermilk and seasoned flour before frying to build a thicker, crunchier crust.
- → What oil is best for frying chicken?
Use a neutral oil with a high smoke point like vegetable or peanut oil to achieve crispy, golden chicken without burning.
- → How do I make the buttermilk biscuits flaky?
Keep the butter cold, cut it into the flour mixture until crumbly, and handle the dough gently to maintain layers.
- → Can I prepare the chicken marinade ahead of time?
Yes, marinate the chicken for at least 2 hours or overnight to enhance flavor and tenderness.
- → What temperature should I fry the chicken at?
Maintain oil temperature around 175°C (350°F) to cook chicken evenly and ensure a crispy crust.