Save Crispy, juicy fried chicken paired with fluffy, buttery buttermilk biscuits—this classic Southern comfort meal is perfect for gatherings and family dinners.
The first time I made Southern fried chicken and biscuits from scratch, my whole kitchen was filled with the aroma of savory spices and baked butter. Sharing plates of golden fried chicken and warm, flaky biscuits with family instantly made it a weekend tradition we all look forward to.
Ingredients
- Chicken: 8 pieces (drumsticks and thighs, skin-on, bone-in)
- Buttermilk: 2 cups for marinade and 3/4 cup for biscuits
- Hot sauce: 1 tablespoon (marinade)
- All-purpose flour: 2 cups for chicken coating; 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
- Unsalted butter: 1/2 cup (115 g), cold and cubed
Instructions
- Marinate the Chicken:
- In a large bowl, combine buttermilk and hot sauce. Add chicken pieces and coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight.
- 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 until mixture looks like coarse crumbs. Pour in cold buttermilk and mix until just combined.
- Shape and Bake Biscuits:
- Turn dough onto a floured surface and gently pat to 1-inch thickness. Fold dough in half, pat down, and repeat 3 times. Cut biscuits with a 2.5-inch cutter, place on a lined baking sheet, brush tops with buttermilk, and bake for 12–15 minutes until golden.
- Prepare the Chicken Coating:
- In a shallow dish, combine 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, let excess drip off, dredge in seasoned flour, pressing to adhere. Fry in batches for 12–15 minutes, turning occasionally, until golden brown and cooked through. Drain on a wire rack.
- Serve:
- Serve fried chicken hot alongside fresh buttermilk biscuits.
Save When everyone sits around the table, swapping stories and reaching for another biscuit, I’m reminded why Southern comfort food is a cherished tradition in our home.
Serving Suggestions
Pair this meal with classic sides like coleslaw or pickles, and drizzle honey or hot honey over biscuits for extra Southern flair.
Allergen Information
Contains wheat (gluten), dairy, and chicken. If using egg wash for biscuits, may also contain egg. Always check ingredient labels for allergens.
Nutritional Information
Per serving: Calories 850, Total Fat 47 g, Carbohydrates 62 g, Protein 45 g.
Save Enjoy tender biscuits and golden fried chicken, made for sharing and savoring every bite.
Recipe Help & Answers
- → How do I get the chicken extra crispy?
Double-dipping the chicken in buttermilk and seasoned flour before frying helps create a thicker, crunchier crust.
- → What is the best oil for frying chicken?
Vegetable oil or peanut oil are ideal for frying due to their high smoke points and neutral flavors.
- → Can biscuits be made ahead of time?
Yes, biscuit dough can be made in advance and refrigerated, then baked fresh before serving for optimal flakiness.
- → How do I know when the chicken is fully cooked?
Use a kitchen thermometer to ensure the internal temperature reaches 165°F (75°C) for safe consumption.
- → Any tips for achieving fluffy biscuits?
Keep butter and buttermilk cold, handle dough gently, and avoid overmixing to maintain flaky biscuit layers.