Pin this Crispy, juicy fried chicken paired with fluffy, buttery buttermilk biscuits—a classic Southern comfort meal perfect for gatherings and family dinners.
I have always enjoyed making this Southern fried chicken with buttermilk biscuits for my family because everyone loves the crispy chicken and soft biscuits together.
Ingredients
- For the Fried Chicken: 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
- For the Buttermilk Biscuits: 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 to 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 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.
Pin this Making this meal brings my family together–everyone loves sharing the crispy chicken and buttery biscuits around the table.
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
Pin this This Southern fried chicken with buttermilk biscuits is sure to become a favorite for any family meal.
Frequently Asked Recipe Questions
- → How do I achieve extra crispy fried chicken?
Double-dip the chicken by first coating it in buttermilk and flour, then repeating the process before frying to get an extra crunchy crust.
- → Can I use other cuts of chicken for this dish?
Yes, bone-in, skin-on cuts like thighs and drumsticks are preferred for juiciness and flavor, but breasts can be used with adjusted cooking times.
- → What is the purpose of marinating the chicken in buttermilk?
Buttermilk tenderizes the chicken and adds moisture, resulting in a juicy and flavorful final dish.
- → How should the biscuit dough be handled for best texture?
Work the cold butter into the dry ingredients until crumbly and avoid overmixing once buttermilk is added to keep biscuits flaky.
- → What oil is best for frying the chicken?
Use vegetable oil or another neutral oil with a high smoke point for even frying without imparting unwanted flavors.
- → Can I add honey to this dish?
Drizzling honey or hot honey over the biscuits adds a sweet contrast that complements the savory chicken well.