Save Crispy, juicy fried chicken paired with fluffy, buttery buttermilk biscuits—a classic Southern comfort meal perfect for gatherings and family dinners.
This dish always takes me back to Sunday afternoons at my grandmother's house eating hot chicken and warm buttermilk biscuits with the whole family gathered around the table.
Ingredients
- Chicken (drumsticks and thighs, skin-on, bone-in): 8 pieces
- Buttermilk: 2 cups
- Hot sauce: 1 tablespoon
- All-purpose flour: 2 cups (for chicken)
- Paprika: 1 tablespoon
- Garlic powder: 2 teaspoons
- Onion powder: 2 teaspoons
- Cayenne pepper: 1 teaspoon
- Salt: 2 teaspoons (for chicken)
- Black pepper: 1 teaspoon
- Vegetable oil: For frying
- All-purpose flour: 2 cups (for biscuits)
- Baking powder: 1 tablespoon
- Baking soda: 1/2 teaspoon
- Salt: 1 teaspoon (for biscuits)
- Sugar: 1 tablespoon
- Unsalted butter, cold and cubed: 1/2 cup (115 g)
- Buttermilk, cold: 3/4 cup (plus more for brushing)
Instructions
- Marinate the Chicken:
- In a large bowl, combine buttermilk and hot sauce. Add chicken pieces, ensuring they are 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 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 baking sheet lined with parchment. Brush tops with buttermilk. Bake 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 oil to 175°C (350°F) in heavy skillet. Remove chicken from marinade, let excess drip off. Dredge each piece in seasoned flour, pressing to adhere. Fry chicken in batches, turning occasionally, 12–15 minutes or until golden brown and internal temperature reaches 75°C (165°F). Drain on wire rack.
- Serve:
- Serve fried chicken hot with fresh buttermilk biscuits.
Save No matter how busy the week, my kids always ask for these biscuits and chicken when we have movie night—it's our delicious family tradition.
Pairings & Serving Ideas
Pair your Southern fried chicken and buttermilk biscuits with coleslaw, pickles, or honey drizzle for a complete comfort meal.
Required Tools
Mixing bowls, pastry cutter or fork, biscuit cutter, baking sheet, parchment paper, heavy skillet or Dutch oven, wire rack, tongs, kitchen thermometer
Nutrition Information
Per serving: 850 calories, 47 g total fat, 62 g carbohydrates, 45 g protein
Save Serve these classics straight from the oven for maximum joy—the perfect ending to any Southern meal.
Recipe FAQ
- → How do I keep the chicken crispy after frying?
Drain fried chicken on a wire rack to prevent sogginess and keep it crispy longer.
- → What is the purpose of marinating the chicken in buttermilk?
Buttermilk tenderizes the chicken and adds a subtle tang that enhances flavor and juiciness.
- → Can I make the biscuits ahead of time?
Yes, biscuits can be prepared and refrigerated before baking, then baked fresh just before serving.
- → How do I know when the chicken is fully cooked?
Use a kitchen thermometer; chicken is done when internal temperature reaches 75°C (165°F).
- → What oil is best for frying chicken?
Use vegetable oil or any neutral oil with a high smoke point for frying to ensure even cooking.