Save Crispy, juicy fried chicken paired with fluffy, buttery buttermilk biscuits—a classic Southern comfort meal perfect for gatherings and family dinners.
Whenever my family requests a comforting weekend meal, Southern fried chicken and buttermilk biscuits are the guaranteed crowd-pleasers. The aroma from the kitchen brings everyone together and sparks lively conversation.
Ingredients
- Chicken (drumsticks and thighs, skin-on, bone-in): 8 pieces
- Buttermilk: 2 cups
- Hot sauce: 1 tablespoon
- All-purpose flour: 2 cups (for coating)
- 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: 2 cups (for biscuits)
- Baking powder: 1 tablespoon
- Baking soda: 1/2 teaspoon
- Salt: 1 teaspoon (for biscuits)
- 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:
- 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 times. Cut biscuits with a 2.5-inch cutter. Place onto 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 it Every holiday, my grandmother's recipe for fried chicken and soft biscuits becomes the centerpiece of our meal, reminding us of the rich traditions behind every bite.
Serving Suggestions
Pair this dish with classic Southern sides such as creamy coleslaw, tangy pickles, or a crisp garden salad for a balanced meal.
Allergen Information
This recipe contains wheat (gluten), dairy, and chicken. If you brush the biscuits with egg wash, there may be traces of egg. Always check ingredient labels for potential allergens.
Nutritional Information
Each serving provides approximately 850 calories, 47 g of fat, 62 g of carbohydrates, and 45 g of protein.
Pin it For best results, serve immediately while everything is hot. Southern comfort at its finest, ready to enjoy.
Frequently Asked Questions
- → How do you achieve crispy fried chicken?
Marinate the chicken in buttermilk and hot sauce for tenderizing, then dredge in seasoned flour. Fry in hot oil at 350°F to create a golden, crispy crust.
- → What makes the buttermilk biscuits fluffy?
Cold butter cut into the dry ingredients creates flaky layers, while buttermilk adds tenderness and a subtle tang, resulting in fluffy biscuits.
- → Can I prepare the chicken marinade ahead of time?
Yes, marinating the chicken overnight enhances flavor and tenderness, making the crust crispier when fried.
- → What oil is best for frying the chicken?
Use a high smoke point oil like vegetable or peanut oil for safe, even frying without burning the coating.
- → How to tell when the fried chicken is fully cooked?
The internal temperature should reach 165°F (75°C). The chicken will also have a golden brown crust and clear juices.
- → Any tips for keeping biscuits moist after baking?
Brush the biscuits with buttermilk before baking and serve warm to maintain their soft, buttery texture.