Save Crispy, juicy fried chicken paired with fluffy, buttery buttermilk biscuits—a classic Southern comfort meal perfect for gatherings and family dinners.
I first whipped up this Southern fried chicken with buttermilk biscuits for a Sunday family dinner, and everyone instantly fell in love with the crisp chicken and airy biscuits. Even my picky cousin asked for seconds.
Ingredients
- Chicken (drumsticks and thighs, skin-on, bone-in): 8 pieces
- Buttermilk: 2 cups, plus 3/4 cup for biscuits (cold)
- Hot sauce: 1 tablespoon
- All-purpose flour: 2 cups for chicken coating, 2 cups for biscuits
- Paprika: 1 tablespoon
- Garlic powder: 2 teaspoons
- Onion powder: 2 teaspoons
- Cayenne pepper: 1 teaspoon
- Salt: 2 teaspoons for chicken, 1 teaspoon for biscuits
- Black pepper: 1 teaspoon
- Vegetable oil: For frying
- Baking powder: 1 tablespoon
- Baking soda: 1/2 teaspoon
- Sugar: 1 tablespoon
- Unsalted butter: 1/2 cup (115 g), cold, cubed
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 three 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 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, letting excess drip off. Dredge each piece in seasoned flour, pressing to adhere. Fry chicken in batches, turning occasionally, for 13 minutes or until golden and cooked through. Drain on a wire rack.
- Serve:
- Serve fried chicken hot with fresh buttermilk biscuits.
Save The first time my grandmother tasted these, she smiled remembering her own childhood suppers in Georgia—that moment made this recipe a true family treasure.
Required Tools
Mixing bowls, pastry cutter, biscuit cutter, baking sheet, parchment paper, heavy skillet, wire rack, tongs, kitchen thermometer.
Notes
For extra crispy chicken, double-dip in buttermilk and flour. Add honey for drizzling over biscuits. Pair with coleslaw or pickles for a classic side.
Nutritional Information
Each serving provides approximately 850 calories, 47 g fat, 62 g carbohydrates, and 45 g protein.
Save This Southern fried chicken and biscuits delivers warmth and nostalgia in every bite. Serve it hot for a real taste of tradition!
Recipe FAQ Section
- → How do I achieve extra crispy chicken?
Double-dip chicken pieces in buttermilk and seasoned flour before frying. This layering method adds crunch and locks in moisture.
- → What temperature is best for frying the chicken?
Maintain oil temperature around 175°C (350°F) to ensure even cooking and golden, crispy skin without burning the coating.
- → How should the biscuit dough be handled for flakiness?
Fold the dough multiple times before cutting to create layers, and use cold butter to achieve a tender, flaky biscuit texture.
- → Can I prepare the chicken marinade ahead of time?
Yes, marinate the chicken in buttermilk and hot sauce for at least 2 hours or overnight for enhanced tenderness and flavor.
- → What are good side options to serve with this meal?
Classic Southern sides like coleslaw, pickles, or honey drizzle complement the fried chicken and biscuits well.