Save to Pinterest 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 made this for my family—everyone loved layering hot chicken atop warm biscuits. The kitchen filled with laughter and the aroma of fresh baking.
Ingredients
- Chicken (drumsticks and thighs, skin-on, bone-in): 8 pieces
- Buttermilk: 2 cups
- Hot sauce: 1 tablespoon
- All-purpose flour: 2 cups
- 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: Enough for frying
- Baking powder: 1 tablespoon
- Baking soda: 1/2 teaspoon
- Sugar: 1 tablespoon
- Unsalted butter, cold and cubed: 1/2 cup (115 g)
- Cold buttermilk (plus more for brushing): 3/4 cup
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 a 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 We love enjoying this meal together on Sunday afternoons. It’s become a tradition to let the kids help with the biscuit cutting, which adds to the fun.
Required Tools
Prepare mixing bowls, a pastry cutter, biscuit cutter, baking sheet, parchment paper, heavy skillet, wire rack, tongs, and a kitchen thermometer to make sure everything goes smoothly.
Allergen Information
Dish contains wheat (gluten), dairy, and chicken. If using egg wash on biscuits, may also contain traces of egg.
Nutritional Information
Each serving delivers about 850 calories, 47 g total fat, 62 g carbohydrates, and 45 g protein.
Save to Pinterest Share this Southern feast while the chicken is hot and the biscuits are tender. It’s sure to be a hit at any table.
Common Recipe Questions
- → How do I achieve extra crispy chicken?
Double-dip the chicken in buttermilk and seasoned flour before frying to enhance the crunchy exterior.
- → Can I use boneless chicken pieces?
Yes, boneless pieces work, but bone-in chicken retains more juiciness and flavor during frying.
- → What’s the secret to fluffy biscuits?
Use cold butter and buttermilk, mix gently, and fold the dough several times for layered, flaky biscuits.
- → What sides pair well with this dish?
Coleslaw, pickles, and honey or hot honey are excellent accompaniments for added Southern flair.
- → How do I know when the chicken is cooked?
Fry until the chicken is golden and a thermometer inserted into the thickest part reads 75°C (165°F).
- → Can I prepare biscuits ahead of time?
Yes, you can make biscuit dough in advance and bake fresh just before serving for best flavor and texture.