Pin Recipe Crispy, juicy fried chicken paired with fluffy, buttery buttermilk biscuits—a classic Southern comfort meal perfect for gatherings and family dinners.
Growing up in the South, this dish was a staple at our family gatherings. The combination of golden chicken and hot-from-the-oven biscuits always made our kitchen smell irresistible. My grandmother loved making extra biscuits, just so everyone could have seconds.
Ingredients
- Chicken (drumsticks and thighs, skin-on, bone-in): 8 pieces
- Buttermilk: 2 cups
- Hot sauce: 1 tablespoon
- All-purpose flour (for chicken coating): 2 cups
- Paprika: 1 tablespoon
- Garlic powder: 2 teaspoons
- Onion powder: 2 teaspoons
- Cayenne pepper: 1 teaspoon
- Salt (for chicken coating): 2 teaspoons
- Black pepper: 1 teaspoon
- Vegetable oil (for frying): enough for 2 inches in skillet
- All-purpose flour (for biscuits): 2 cups
- Baking powder: 1 tablespoon
- Baking soda: 1/2 teaspoon
- Salt (for biscuits): 1 teaspoon
- Sugar: 1 tablespoon
- Cold unsalted butter, cubed: 1/2 cup (115 g)
- Cold buttermilk (plus more for brushing): 3/4 cup
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 Recipe We always gathered in the kitchen, everyone lending a hand from kneading biscuit dough to dredging chicken. Sharing this meal was more than tradition—it was pure joy.
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 chicken. May contain traces of egg if biscuits are brushed with egg wash. Always check labels for allergens.
Nutritional Information (per serving)
Calories: 850, Total Fat: 47 g, Carbohydrates: 62 g, Protein: 45 g.
Pin Recipe Serve hot for best flavor, and enjoy leftover biscuits with jam at breakfast.
Recipe FAQs
- → How is the chicken marinated?
Chicken pieces are soaked in a mixture of buttermilk and hot sauce for at least 2 hours, ensuring tender, flavorful meat before frying.
- → What spices are used in the coating?
The coating includes paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper for a balanced, mildly spicy crust.
- → How do you achieve flaky buttermilk biscuits?
Cold, cubed unsalted butter is cut into the flour mixture until crumbly, then combined with cold buttermilk and carefully folded to create a tender, flaky texture.
- → What oil temperature is ideal for frying?
Heat oil to 175°C (350°F) to ensure the chicken cooks evenly and the coating crisps without burning.
- → Can the chicken be double-dipped for extra crispiness?
Yes, dipping the chicken twice in the buttermilk and flour mixture enhances the crunch and creates a thicker coating.
- → What are suggested sides to complement this dish?
Classic Southern sides such as coleslaw or pickles pair well, providing refreshing contrast to the rich fried chicken and biscuits.