Pin it Crispy, juicy fried chicken paired with fluffy, buttery buttermilk biscuits&a classic Southern comfort meal perfect for gatherings and family dinners.
I first discovered how irresistible this combo can be at a Southern potluck, where both children and adults rushed for seconds. Making it at home brings back those cozy evenings filled with laughter and full plates.
Ingredients
- Chicken (drumsticks and thighs, skin-on, bone-in): 8 pieces
- Buttermilk: 2 cups
- Hot sauce: 1 tablespoon
- All-purpose flour: 2 cups (plus 2 cups for coating)
- Paprika: 1 tablespoon
- Garlic powder: 2 teaspoons
- Onion powder: 2 teaspoons
- Cayenne pepper: 1 teaspoon
- Salt: 2 teaspoons (plus 1 teaspoon for biscuits)
- Black pepper: 1 teaspoon
- Vegetable oil: For frying
- Baking powder: 1 tablespoon
- Baking soda: 1/2 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:
- In a large bowl, combine buttermilk and hot sauce. Add chicken pieces, ensuring all are coated. Cover and refrigerate for at least 2 hours (overnight preferred).
- Prepare the Biscuit Dough:
- Preheat oven to 220°C (425°F). In a bowl, whisk flour, baking powder, baking soda, salt, and sugar. Cut in cold butter until mixture resembles crumbs. Stir in cold buttermilk until just combined.
- Shape and Bake Biscuits:
- Turn dough onto a floured surface, pat to 1-inch thickness. Fold in half and pat down; repeat several times. Cut out biscuits and place on baking sheet lined with parchment paper. Brush with buttermilk. Bake 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, dredge in flour mixture. Fry in batches, turning occasionally, for 12–15 minutes until golden and cooked through (75°C/165°F). Drain on wire rack.
- Serve:
- Enjoy fried chicken hot along with fresh buttermilk biscuits.
Pin it These biscuits have become a weekend tradition in our family&everyone is eager to help mix and bake. Nothing brings us together like sitting down for fried chicken right out of the skillet.
Required Tools
Mixing bowls, pastry cutter or forks, biscuit cutter, baking sheet, parchment paper, heavy skillet or Dutch oven, wire rack, tongs, kitchen thermometer are recommended for best results.
Allergen Information
This recipe contains wheat (gluten), dairy, and chicken&check ingredient labels if you have sensitivities.
Nutritional Information
Per serving: 850 calories, 47 g fat, 62 g carbohydrates, 45 g protein.
Pin it Enjoy this Southern meal warm with your loved ones—the biscuits and chicken are sure to be a hit at any table.
Recipe FAQs
- → How do you achieve crispy fried chicken skin?
Marinate chicken in buttermilk to tenderize, then dredge in seasoned flour. Fry in hot oil around 175°C (350°F) to create a golden, crispy crust.
- → What is the secret to fluffy buttermilk biscuits?
Use cold butter and buttermilk, gently cutting the butter into the flour mixture to create flaky layers before baking at a high temperature.
- → Can I prepare the chicken marinade ahead of time?
Yes, marinating the chicken for at least 2 hours or overnight enhances flavor and tenderness.
- → How do I know when the chicken is fully cooked?
The internal temperature should reach 75°C (165°F) when measured with a kitchen thermometer to ensure safety and juiciness.
- → What sides pair well with fried chicken and biscuits?
Traditional Southern sides like coleslaw, pickles, or honey drizzled over biscuits complement this hearty meal beautifully.