Save Crispy, juicy fried chicken paired with fluffy, buttery buttermilk biscuits is a classic Southern comfort meal perfect for gatherings and family dinners.
I remember the first time I made this meal for my family—it instantly became a requested favorite and brought everyone to the table with smiles.
Ingredients
- Chicken: 8 pieces (drumsticks and thighs, skin-on, bone-in)
- 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
- Unsalted butter, cold and cubed: 1/2 cup (115 g)
- Buttermilk (for biscuits): 3/4 cup, cold (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 On Sundays, my kids love helping cut the biscuit dough—making these biscuits and then gathering around for crispy chicken is a family tradition we all treasure.
Serving Suggestions
Pair with coleslaw or pickles for a classic Southern side and drizzle honey or hot honey over the biscuits for extra flavor.
Required Tools
Mixing bowls, pastry cutter, biscuit cutter, baking sheet, parchment paper, heavy skillet or Dutch oven, wire rack, tongs, and kitchen thermometer are essential for success.
Nutritional Information
Each serving contains approximately 850 calories, 47 g fat, 62 g carbohydrates, and 45 g protein.
Save Enjoy this ultimate comfort meal hot and fresh, straight from your kitchen. Your family will be asking for seconds!
Recipe FAQs
- → How long should the chicken marinate for best flavor?
Marinate the chicken in buttermilk and hot sauce for at least 2 hours, preferably overnight, to tenderize and infuse deep flavor.
- → What oil is best for frying chicken?
Use a neutral oil with a high smoke point like vegetable or canola oil to ensure crisp, evenly fried chicken without burning.
- → How can I make the biscuits extra flaky?
Keep the butter cold and layer the dough by folding before cutting; this creates steam pockets for a light, flaky texture.
- → What spices enhance the fried chicken's flavor?
A blend of paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper adds balanced heat and savory depth.
- → Can the biscuits be brushed with buttermilk before baking?
Yes, brushing with buttermilk helps create a golden, tender crust on the biscuits during baking.
- → What internal temperature indicates perfectly cooked chicken?
Chicken is safely cooked when reaching an internal temperature of 75°C (165°F) measured with a kitchen thermometer.