Save Crispy, juicy fried chicken paired with fluffy, buttery buttermilk biscuits—a classic Southern comfort meal perfect for gatherings and family dinners.
The first time I made this for a Sunday family dinner, everyone crowded the kitchen just to grab a fresh biscuit and a hot piece of chicken. It quickly became our go-to comfort meal for celebrations and cozy evenings in.
Ingredients
- Chicken (drumsticks and thighs, skin-on, bone-in): 8 pieces
- Buttermilk: 2 cups
- Hot sauce: 1 tablespoon
- All-purpose flour: 2 cups
- Paprika: 1 tablespoon
- Garlic powder: 2 teaspoons
- Onion powder: 2 teaspoons
- Cayenne pepper: 1 teaspoon
- Salt: 2 teaspoons
- Black pepper: 1 teaspoon
- Vegetable oil: For frying
- All-purpose flour (biscuits): 2 cups
- Baking powder: 1 tablespoon
- Baking soda: 1/2 teaspoon
- Salt (biscuits): 1 teaspoon
- Sugar: 1 tablespoon
- Cold unsalted butter, cubed: 1/2 cup (115 g)
- 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 well. 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 with 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 paper. Brush tops with buttermilk. Bake for 12 to 15 minutes until golden.
- Prepare the Chicken Coating:
- Mix flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper in a shallow dish.
- 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. Fry chicken in batches for 12 to 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 When my grandparents visited, my dad always insisted we make this recipe because it reminded him of his own childhood Sunday suppers. We’d share stories as we cooked, making the meal even more special.
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. If using egg wash for biscuits, may contain egg. Always check ingredient labels for allergens.
Nutritional Information (per serving)
Calories: 850, Total Fat: 47 g, Carbohydrates: 62 g, Protein: 45 g
Save These homemade biscuits and fried chicken will have everyone asking for seconds. The comforting flavors and simple steps make this Southern classic a must-try.
Recipe FAQ
- → How do I achieve extra crispy chicken?
For extra crispy chicken, double-dip each piece in buttermilk and flour before frying. This ensures a thicker, crunchier coating.
- → Can I use boneless chicken pieces?
Boneless pieces are possible, though bone-in chicken yields juicier results and a more authentic texture typical in Southern kitchens.
- → How do I make tender, fluffy biscuits?
Use cold butter and buttermilk, gently fold the dough, and avoid overworking for biscuits that rise with flaky, tender layers.
- → What sides pair well with this meal?
Coleslaw, pickles, and a drizzle of honey or hot honey complement fried chicken and biscuits perfectly for a classic Southern spread.
- → What kitchen tools are essential for this dish?
Mixing bowls, pastry cutter, biscuit cutter, baking sheet, parchment paper, heavy skillet or Dutch oven, wire rack, tongs, and thermometer.
- → Are there allergen concerns to consider?
This dish contains wheat (gluten), dairy, and chicken. Always check ingredient labels to avoid allergens and cross-contamination.