Save Crispy, juicy fried chicken paired with fluffy, buttery buttermilk biscuits—a classic Southern comfort meal perfect for gatherings and family dinners.
I first made this recipe for a Sunday family reunion, and everyone was reaching for seconds. The homemade biscuits really took the fried chicken to the next level.
Ingredients
- Chicken (drumsticks and thighs, skin-on, bone-in): 8 pieces
- Buttermilk: 2 cups
- Hot sauce: 1 tablespoon
- All-purpose flour: 2 cups, 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
- Baking soda: 1/2 teaspoon
- Sugar: 1 tablespoon
- Cold unsalted butter, 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 3–4 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 This recipe has become a staple in our household for birthdays and Sunday lunches. The biscuits always remind me of baking with my grandmother in her cozy kitchen.
Serving Suggestions
Serve alongside creamy coleslaw, tangy pickles or a drizzle of honey for an authentic Southern experience.
Required Kitchen Tools
Mixing bowls, pastry cutter (or forks), biscuit cutter, baking sheet, parchment paper, heavy skillet or Dutch oven, wire rack, tongs, kitchen thermometer
Nutrition Facts
Each serving contains about 850 calories, 47 g fat, 62 g carbohydrates and 45 g protein.
Save Enjoy your homemade Southern fried chicken and biscuits—every bite is sure to bring comfort and joy to your table.
Recipe FAQ
- → How do I get extra crispy fried chicken?
Double-dip the chicken by soaking in buttermilk twice and coating with flour each time. Fry in hot oil until golden and cooked through.
- → What is the best way to prepare fluffy buttermilk biscuits?
Keep butter cold, cut it into the flour mixture until crumbly, then gently fold the dough multiple times before cutting and baking for flaky layers.
- → Can I use other cuts of chicken for frying?
Yes, drumsticks and thighs with skin-on and bone-in are preferred for juiciness, but breasts can be used with adjusted cooking times.
- → What oil is recommended for frying chicken?
Use vegetable oil or another neutral oil with a high smoke point to ensure even frying without burning.
- → How do I know when the chicken is fully cooked?
Use a kitchen thermometer to ensure the internal temperature reaches 75°C (165°F) for safe consumption.
- → Can I add extra flavor to biscuits?
Yes, try drizzling honey or hot honey over warm biscuits for a delightful sweet or spicy contrast.