Save Pin Crispy, juicy fried chicken paired with fluffy, buttery buttermilk biscuits—a classic Southern comfort meal perfect for gatherings and family dinners.
I have fond memories of preparing this meal in my grandmother's kitchen, the aroma filling the house as relatives eagerly gathered around the table. The combination of warm, pillowy biscuits and spicy, crunchy chicken has always been a staple at our family reunions.
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 (plus 2 cups for biscuits)
- 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
- Baking powder: 1 tablespoon
- Baking soda: 1/2 teaspoon
- Sugar: 1 tablespoon
- Cold unsalted butter, cubed: 1/2 cup (115 g)
Instructions
- Marinate the Chicken:
- In a large bowl, combine buttermilk and hot sauce. Add chicken pieces and ensure full coating. Cover and refrigerate for at least 2 hours (or overnight for best results).
- Prepare the Biscuit Dough:
- Preheat oven to 220°C (425°F). In a large bowl, whisk flour, baking powder, baking soda, salt, and sugar. Cut in cold butter using a pastry cutter or fingers until mixture forms 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 and pat dough 3 or 4 times. Cut biscuits with a 2.5-inch biscuit cutter. Transfer to a baking sheet lined with parchment paper. Brush tops with buttermilk and bake 12 to 15 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, let excess drip. Dredge each piece in seasoned flour, pressing to adhere. Fry in batches, turning occasionally, for 12 to 15 minutes until golden and cooked through (75°C / 165°F internal temperature). Drain on a wire rack.
- Serve:
- Serve hot fried chicken with fresh buttermilk biscuits.
Save Pin This recipe has become our family's favorite for Sunday suppers, often followed by stories and laughter around the dinner table. It's a meal that feels like home and always brings everyone together.
Serving Suggestions
Pair this meal with refreshing coleslaw, sliced pickles, or drizzle honey over the warm biscuits for a true Southern experience.
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.
Allergen & Nutrition Information
This meal contains wheat (gluten), dairy, and chicken. Always check ingredient labels for allergens. Estimated per serving: 850 calories, 47 g total fat, 62 g carbohydrates, 45 g protein.
Save Pin Bring classic Southern comfort to your table with this delicious fried chicken and biscuit recipe. Everyone will want seconds, so serve plenty!
Recipe FAQs
- → How do I achieve extra crispy chicken?
Double-dip the chicken in buttermilk and the seasoned flour coating before frying for a thicker, crunchier crust.
- → What type of oil is best for frying?
Use vegetable oil or any neutral oil with a high smoke point to maintain flavor and ensure proper frying temperature.
- → Can the biscuits be made without buttermilk?
Buttermilk imparts tenderness and flavor, but a mix of milk and lemon juice or vinegar can be substituted for similar results.
- → How do I know when the chicken is fully cooked?
The internal temperature should reach 75°C (165°F). Use a kitchen thermometer to check the thickest part of drumsticks or thighs.
- → What is the purpose of folding the biscuit dough before cutting?
Folding creates layers that help biscuits become flaky and tender when baked.