Save Crispy, juicy fried chicken paired with fluffy, buttery buttermilk biscuits—a classic Southern comfort meal perfect for gatherings and family dinners.
I remember the first time I made Southern fried chicken with buttermilk biscuits for my family. The kitchen smelled incredible, and everyone couldn't wait to dig in. It quickly became one of our most-requested comfort meals, and making it together always brings a sense of tradition and joy.
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 ensure 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 and gently pat to 1-inch thickness. Fold dough in half and pat down. Repeat 3 to 4 times. Cut biscuits with a 2.5-inch cutter and place on a baking sheet lined with parchment paper. Brush tops with buttermilk. Bake for 12 to 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 and press to adhere. Fry chicken in batches, turning occasionally, for 12 to 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 recipe is a staple for our Sunday family dinners. Passing the biscuits and laughing together makes these moments extra special.
Serving Suggestions
Pair with coleslaw, pickles, and a drizzle of honey or hot honey for a truly classic Southern spread.
Required Tools
Mixing bowls, pastry cutter (or forks), biscuit cutter, baking sheet, parchment paper, heavy skillet or Dutch oven, wire rack, tongs, kitchen thermometer.
Nutritional Information
Per serving: Calories 850, Total Fat 47 g, Carbohydrates 62 g, Protein 45 g.
Save This Southern fried chicken and biscuits combo tastes best fresh out of the oven with good company. Enjoy warm and savor each crispy, tender bite.
Recipe Help & FAQs
- → How long should the chicken marinate?
Marinate the chicken for at least 2 hours, although overnight yields the best flavor and tenderness.
- → What oil is best for frying?
Use vegetable oil heated to 175°C (350°F) for a crispy, evenly cooked coating.
- → How do I make the biscuits flaky?
Cut cold butter into the flour mixture until it resembles coarse crumbs, then gently fold and pat the dough before baking.
- → Can I add extra heat to the chicken coating?
Yes, increase cayenne pepper or add hot sauce to the marinade for a spicier result.
- → What sides complement this meal well?
Classic pairings include coleslaw, pickles, or honey drizzled over the biscuits.