Pin Crispy, juicy fried chicken paired with fluffy, buttery buttermilk biscuits—a classic Southern comfort meal perfect for gatherings and family dinners.
I still remember the first time I fried chicken with my grandmother, standing beside her as she taught me the secret to getting that perfect crunch. Baking biscuits together became a cherished tradition that always brought the family together around the kitchen table.
Ingredients
- Chicken: 8 pieces (drumsticks and thighs, skin-on, bone-in)
- Buttermilk: 2 cups, for marinating chicken and 3/4 cup cold for biscuits (plus more for brushing)
- Hot sauce: 1 tablespoon, to add spice to the marinade
- All-purpose flour: 2 cups for coating chicken, plus 2 cups for biscuits
- Paprika: 1 tablespoon
- Garlic powder: 2 teaspoons
- Onion powder: 2 teaspoons
- Cayenne pepper: 1 teaspoon
- Salt: 2 teaspoons for chicken, 1 teaspoon for biscuits
- Black pepper: 1 teaspoon
- Vegetable oil: For frying
- Baking powder: 1 tablespoon for biscuits
- Baking soda: 1/2 teaspoon for biscuits
- Sugar: 1 tablespoon for biscuits
- Unsalted butter: 1/2 cup (115 g) cold, cubed, for biscuits
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.
Pin This dish quickly became everyone's favorite at our Sunday suppers. Nothing beats the laughter and conversation that flows freely over a basket of biscuits and plates of hot fried chicken.
Required Tools
Mixing bowls, pastry cutter (or forks), biscuit cutter, baking sheet, parchment paper, heavy skillet or Dutch oven, wire rack, tongs, and a kitchen thermometer for best results.
Allergen Information
Contains wheat (gluten), dairy, and chicken. May have traces of egg if egg is used for biscuits. Always check labels to avoid allergens.
Nutritional Information
Each serving provides approximately 850 calories, 47 g total fat, 62 g carbohydrates, and 45 g protein.
Pin Serve immediately for best flavor and texture. This Southern classic will have your guests asking for seconds.
Recipe Questions
- → How do you make fried chicken extra crispy?
Double-dipping the chicken in buttermilk and seasoned flour creates an extra crunchy crust during frying.
- → What’s the best oil for frying chicken?
Vegetable oil or canola oil are ideal for frying due to their high smoke points and neutral flavor.
- → How can I tell when the chicken is fully cooked?
Use a kitchen thermometer to ensure the internal temperature reaches 75°C (165°F) for safe consumption.
- → What makes buttermilk biscuits fluffy?
The cold butter cut into the flour creates flaky layers, and the acidity of buttermilk tenderizes the dough for a soft, fluffy texture.
- → Can I add extra flavor to the biscuits?
Brushing the biscuits with additional buttermilk before baking or adding a drizzle of honey after baking enhances their flavor.