Save to Pinterest Crispy, juicy fried chicken paired with fluffy, buttery buttermilk biscuits—a classic Southern comfort meal perfect for gatherings and family dinners.
Growing up in the South, fried chicken and biscuits were always the Sunday dinner highlight at my grandparents' house. The aroma from the kitchen promised a meal filled with warmth and laughter.
Ingredients
- For the Fried Chicken: 8 pieces chicken (drumsticks and thighs, skin-on, bone-in), 2 cups buttermilk, 1 tablespoon hot sauce, 2 cups all-purpose flour, 1 tablespoon paprika, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon cayenne pepper, 2 teaspoons salt, 1 teaspoon black pepper, vegetable oil (for frying)
- For the Buttermilk Biscuits: 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, 1 tablespoon sugar, 1/2 cup cold unsalted butter (cubed), 3/4 cup cold buttermilk (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 times. Cut biscuits with a 2.5-inch cutter. Place on 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, pressing 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 to Pinterest Sharing these biscuits with my family brought us together every time. Nothing beats passing a tray of piping-hot chicken, watching everyone reach for their favorite piece.
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
Serving Suggestions
Pair with coleslaw or pickles for a true Southern feast. Add honey or hot honey for drizzling over biscuits.
Save to Pinterest Enjoy this Southern classic with friends and family. Every bite promises comfort and flavor!
Ask About This Recipe
- → How do I achieve extra crispy chicken?
Double-dip the chicken in the buttermilk marinade and seasoned flour before frying to build a thicker, crunchier crust.
- → Can I prepare the chicken marinade in advance?
Yes, marinate the chicken for at least 2 hours or overnight in the refrigerator for deeper flavor and tenderness.
- → What is the best oil for frying the chicken?
Use vegetable oil or any high-smoke-point oil to maintain proper frying temperature and achieve a crispy exterior.
- → How do I get tender and flaky buttermilk biscuits?
Use cold unsalted butter and handle the dough gently, folding it several times before cutting to create layers that rise during baking.
- → Can I add flavor variations to the biscuits?
Yes, adding honey or brushing the tops with extra buttermilk or melted butter enhances flavor and gives a golden finish.
- → What internal temperature ensures chicken is safely cooked?
Fry the chicken until its internal temperature reaches 75°C (165°F) to ensure it is fully cooked and safe to eat.