Save to Pinterest Crispy, juicy fried chicken paired with fluffy, buttery buttermilk biscuits—a classic Southern comfort meal perfect for gatherings and family dinners.
This fried chicken recipe has always been a hit at family dinners, bringing everyone together around the table and filling the house with irresistible aromas.
Ingredients
- 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
- 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 (115 g) 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 3–4 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 to Pinterest This recipe always sparks joyful family moments with everyone enjoying the hearty meal around the table.
Notes
For extra crispy chicken double-dip in buttermilk and flour. Add honey or hot honey for drizzling over biscuits. Pair with coleslaw or pickles for a classic Southern side.
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
Calories 850 Total Fat 47 g Carbohydrates 62 g Protein 45 g per serving.
Save to Pinterest Enjoy the perfect blend of crispy fried chicken and soft biscuits with this classic Southern recipe.
Recipe FAQs
- → How do I get extra crispy chicken?
Double-dip the chicken pieces in buttermilk and seasoned flour before frying to build a thicker, crunchier crust.
- → Can I prepare the chicken marinade ahead?
Yes, marinating the chicken overnight deepens flavor and tenderizes the meat for better taste and texture.
- → What temperature is best for frying chicken?
Maintain the oil at about 175°C (350°F) to ensure the chicken cooks evenly with a crisp exterior without burning.
- → How do I make fluffy buttermilk biscuits?
Use cold butter cut into the flour mixture and gently fold the dough multiple times to create flaky layers before baking.
- → Are there suggested sides to accompany this dish?
Classic sides like coleslaw or pickles complement the rich fried chicken and buttery biscuits nicely.