Pin Crispy, juicy fried chicken paired with fluffy, buttery buttermilk biscuits—a classic Southern comfort meal perfect for gatherings and family dinners.
I remember the delight on everyone's face when I first made this combo for a backyard family dinner. It's the meal that gets requested most when loved ones come together.
Ingredients
- Chicken (drumsticks and thighs, skin-on, bone-in): 8 pieces for the perfect Southern flavor
- Buttermilk: 2 cups, tenderizes and flavors the chicken
- Hot sauce: 1 tablespoon, brings heat and tang
- All-purpose flour: 2 cups for dredging chicken and biscuits
- Paprika: 1 tablespoon for color and spice
- Garlic powder: 2 teaspoons, enhances savory notes
- Onion powder: 2 teaspoons, boosts flavor
- Cayenne pepper: 1 teaspoon, adds extra kick
- Salt: 2 teaspoons for seasoning
- Black pepper: 1 teaspoon for the right amount of zest
- Vegetable oil: For frying
- Baking powder: 1 tablespoon for biscuit lift
- Baking soda: 1/2 teaspoon for lightness
- Sugar: 1 tablespoon, subtle sweetness for biscuits
- Cold unsalted butter, cubed: 1/2 cup (115 g), creates biscuit layers
- Cold buttermilk: 3/4 cup (plus more for brushing)
Instructions
- Marinate the Chicken:
- Combine buttermilk and hot sauce in a bowl. Add chicken pieces and coat thoroughly. Cover and refrigerate at least 2 hours or overnight.
- 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 coarse crumbs form. Stir in cold buttermilk just to combine.
- Shape and Bake Biscuits:
- Pat dough onto floured surface to 1-inch thickness. Fold and pat down 3 - 4 times. Cut biscuits, place on lined baking sheet, brush tops with buttermilk. Bake 12 - 15 min until golden.
- Prepare the Chicken Coating:
- Mix flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper in a dish.
- Dredge and Fry Chicken:
- Heat 2 inches oil to 175°C (350°F). Dredge each chicken piece in seasoned flour. Fry batches, turning, for 12 - 15 min or until golden and cooked to 75°C (165°F). Drain on wire rack.
- Serve:
- Enjoy chicken hot with freshly baked biscuits.
Pin Sharing these biscuits with my grandparents was always special! We'd gather in the kitchen, making dough and laughing until the timer rang for golden biscuits and chicken.
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 make prep smooth and frying safe.
Allergen Information
Contains wheat, dairy, and chicken. Biscuits may include egg if brushed with egg wash. Review all packaging for allergen details for safety.
Nutritional Information
Each serving delivers about 850 calories, 47 g fat, 62 g carbs and 45 g protein. These numbers vary with ingredient brands and serving size.
Pin Classic Southern comfort at its best—serve hot and watch smiles appear around your table!
Recipe Q&A
- → How do I ensure the chicken stays juicy?
Marinating the chicken in buttermilk and hot sauce for a few hours tenderizes the meat and adds moisture, keeping it juicy after frying.
- → What temperature should the oil be for frying?
Heat the oil to 175°C (350°F) to achieve a crispy exterior while cooking the chicken evenly inside.
- → How can I make the biscuits flaky?
Cutting cold unsalted butter into the flour mixture creates flaky layers when baked, while folding the dough multiple times enhances texture.
- → Can I double-dip the chicken for extra crispiness?
Yes, dipping the chicken back into the buttermilk and then flour before frying intensifies the crispy coating.
- → What sides complement this meal well?
Classic sides like coleslaw or pickles add a refreshing contrast and round out the Southern-style plate perfectly.
- → Is it necessary to use a kitchen thermometer?
Using a thermometer ensures the chicken reaches an internal temperature of 75°C (165°F), guaranteeing it's fully cooked and safe to eat.