Pin Crispy, juicy fried chicken paired with fluffy, buttery buttermilk biscuits—a classic Southern comfort meal perfect for gatherings and family dinners.
I first served this to my family on a Sunday, and it quickly became an all-time favorite with everyone asking for seconds.
Ingredients
- Chicken: 8 pieces drumsticks and thighs, skin-on, bone-in
- Buttermilk: 2 cups for marinating plus 3/4 cup for biscuits
- Hot sauce: 1 tablespoon for marinade
- Flour (chicken): 2 cups all-purpose flour for coating
- Spices: 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
- Flour (biscuits): 2 cups all-purpose flour
- Baking powder: 1 tablespoon
- Baking soda: 1/2 teaspoon
- Salt: 1 teaspoon for biscuits
- Sugar: 1 tablespoon
- Cold unsalted butter: 1/2 cup cubed (115 g)
- Cold buttermilk: 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 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 3–4 times. Cut biscuits with a 2.5-inch cutter. Place on a baking sheet lined with parchment paper. Brush tops with buttermilk. Bake for 12–15 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 12–15 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 recipe always brings my family together, sharing stories and enjoying great food 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 dish perfectly balances crispiness and tender flavor, making it a trusted recipe for any occasion.
Recipe Questions
- → How do you make the chicken extra crispy?
Double-dip the chicken in buttermilk and seasoned flour before frying to enhance the crispiness and add layers of flavorful coating.
- → What temperature should the oil be for frying?
Heat the oil to approximately 175°C (350°F) to ensure the chicken cooks evenly and develops a golden crust without burning.
- → Can I prepare the biscuits dough ahead of time?
Yes, you can prepare the biscuit dough and refrigerate it for up to a few hours before baking to maintain freshness.
- → What is the purpose of marinating the chicken in buttermilk?
Buttermilk tenderizes the chicken and adds a subtle tang, which enhances moisture retention and flavor depth during frying.
- → Are there any suggested sides to accompany this meal?
Classic Southern sides like coleslaw, pickles, or honey drizzled over biscuits complement this dish beautifully.