Save Crispy, juicy fried chicken paired with fluffy, buttery buttermilk biscuits&—a classic Southern comfort meal perfect for gatherings and family dinners.
This recipe brings back memories of Sunday dinners at my grandmother's house, where the aroma of fried chicken and fresh biscuits filled the air. Pure comfort food.
Ingredients
- 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
- 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 I remember one time my Aunt Clara made this dish for our family reunion, and everyone raved about it! It was truly a highlight, bringing everyone together around delicious food.
Required Tools
- Mixing bowls
- Pastry cutter (or forks)
- Biscuit cutter
- Baking sheet
- Parchment paper
- Heavy skillet or Dutch oven
- Wire rack
- Tongs
- Kitchen thermometer
Allergen Information
- Contains wheat (gluten), dairy, and may contain traces of egg if biscuits are brushed with egg wash.
- Contains chicken.
- Always check ingredient labels for potential allergens.
Nutritional Information (per serving)
- Calories: 850
- Total Fat: 47 g
- Carbohydrates: 62 g
- Protein: 45 g
Save This Southern Fried Chicken with Buttermilk Biscuits is a timeless classic that will impress your family and friends with its incredible flavor and comforting appeal.
Recipe FAQ
- → How do I ensure fried chicken is juicy?
Marinating chicken in buttermilk tenderizes the meat and infuses flavor, helping keep it moist after frying.
- → What flour is best for biscuits?
All-purpose flour provides the ideal texture for tender buttermilk biscuits with a pleasant crumb.
- → How can I make biscuits extra flaky?
Use cold butter and gently fold dough several times to create layers, resulting in a flaky finish.
- → What's the best oil for frying chicken?
Vegetable oils with a high smoke point, such as canola or peanut oil, deliver crispy results without burning.
- → Can biscuits be made ahead?
Yes, prepare dough and refrigerate or freeze the shaped biscuits; bake fresh for best texture and flavor.
- → Is hot sauce necessary in the marinade?
Hot sauce adds subtle heat and depth, but you can adjust quantity or omit for less spice.