Save to Pinterest Crispy, juicy fried chicken paired with fluffy, buttery buttermilk biscuits—a classic Southern comfort meal perfect for gatherings and family dinners.
This recipe reminds me of weekend afternoons at my grandmother's house, where we would gather around the table waiting for her famous fried chicken and warm biscuits to come out of the oven. The aroma alone brings back such happy memories.
Ingredients
- Chicken (drumsticks and thighs, skin-on, bone-in): 8 pieces, for juicy and flavorful fried chicken
- Buttermilk: 2 cups, to tenderize and add tang
- Hot sauce: 1 tablespoon, for a subtle kick
- All-purpose flour (for chicken): 2 cups, to create a crispy coating
- Paprika: 1 tablespoon, for color and smokiness
- Garlic powder: 2 teaspoons, for savory depth
- Onion powder: 2 teaspoons, to enhance flavor
- Cayenne pepper: 1 teaspoon, for heat
- Salt: 2 teaspoons, for seasoning
- Black pepper: 1 teaspoon, to balance flavors
- Vegetable oil: for frying
- All-purpose flour (for biscuits): 2 cups, base for biscuits
- Baking powder: 1 tablespoon, for rise
- Baking soda: 1/2 teaspoon, for tender biscuits
- Salt (for biscuits): 1 teaspoon, for flavor
- Sugar: 1 tablespoon, a hint of sweetness
- Cold unsalted butter, cubed: 1/2 cup (115 g), for flakiness
- Cold buttermilk: 3/4 cup, plus more for brushing
Instructions
- Marinate the Chicken:
- Combine buttermilk and hot sauce in a large bowl. Add chicken pieces and coat thoroughly. Cover and refrigerate for at least 2 hours.
- Prepare the Biscuit Dough:
- Preheat oven to 220°C (425°F). Whisk flour, baking powder, baking soda, salt, and sugar. Cut in cold butter until mixture resembles crumbs. Add 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 and pat the dough 3 to 4 times. Cut biscuits with a 2.5-inch cutter and arrange on a baking sheet with parchment paper. Brush tops with buttermilk. Bake for 12 to 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 oil to 175°C (350°F) in a heavy skillet. Remove chicken from marinade. Dredge each piece in seasoned flour, pressing to adhere. Fry chicken in batches for 12 to 15 minutes until golden and cooked through. Drain on a wire rack.
- Serve:
- Enjoy fried chicken hot with fresh buttermilk biscuits.
Save to Pinterest Sharing these chicken and biscuits with my family brings everyone together, especially during holidays when comfort food is most appreciated. It's always a hit and disappears quickly from the table!
Required Tools
Mixing bowls, pastry cutter or forks, biscuit cutter, baking sheet, parchment paper, heavy skillet or Dutch oven, wire rack, tongs, and kitchen thermometer will make preparation simple and enjoyable.
Nutritional Information
Per serving: 850 calories, 47 g total fat, 62 g carbohydrates, 45 g protein.
Serving Suggestions
Drizzle honey or hot honey on fresh biscuits and serve with coleslaw or pickles for a classic Southern meal.
Save to Pinterest This Southern fried chicken and buttermilk biscuit recipe will fill your kitchen with warmth and aroma. Enjoy every bite with loved ones around your table.
Common Recipe Questions
- → How do I get extra crispy chicken?
Double-dip the chicken in buttermilk and seasoned flour before frying. Maintain the oil at 175°C (350°F) for perfect crunch.
- → Can I make biscuits ahead?
Yes, prepare biscuit dough in advance and refrigerate. Bake just before serving for fresh, flaky results.
- → What sides complement this dish?
Coleslaw, pickles, and a drizzle of honey or hot honey enhance the flavors and add freshness to the meal.
- → What cut of chicken works best?
Bone-in, skin-on drumsticks and thighs deliver juicy, flavorful results when marinated and fried.
- → Can biscuits be made without buttermilk?
Substitute with a mix of regular milk and lemon juice or vinegar if buttermilk is unavailable for similar flavor and texture.
- → How do I check chicken doneness?
Use a kitchen thermometer; chicken is done when internal temperature reaches 75°C (165°F).