Save Crispy, juicy fried chicken paired with fluffy, buttery buttermilk biscuits—a classic Southern comfort meal perfect for gatherings and family dinners.
I still remember the first time I made this at home—my whole kitchen smelled amazing and the biscuits disappeared before the chicken was cool enough to eat. Everyone always goes back for seconds when this meal is on the table.
Ingredients
- Chicken (drumsticks and thighs, skin-on, bone-in): 8 pieces, for classic Southern fried chicken.
- Buttermilk: 2 cups, tenderizes chicken and adds flavor; also for biscuits.
- Hot sauce: 1 tablespoon, for zesty marinade.
- All-purpose flour: 2 cups (plus 2 cups for biscuits), for dredging chicken and making biscuits.
- Paprika: 1 tablespoon, adds color and smokiness.
- Garlic powder: 2 teaspoons, adds savory depth.
- Onion powder: 2 teaspoons, for hearty flavor.
- Cayenne pepper: 1 teaspoon, for gentle heat.
- Salt: 2 teaspoons (plus 1 teaspoon for biscuits), enhances flavor.
- Black pepper: 1 teaspoon, for a kick of spice.
- Vegetable oil: For frying the chicken.
- Baking powder: 1 tablespoon, gives biscuits their rise.
- Baking soda: 1/2 teaspoon, helps the biscuits brown.
- Sugar: 1 tablespoon, for subtle sweetness in biscuits.
- Cold unsalted butter, cubed: 1/2 cup (115g), creates flaky biscuit layers.
- Extra buttermilk: For brushing biscuit tops.
Instructions
- Marinate the Chicken:
- Combine buttermilk and hot sauce in a large mixing bowl. Coat the chicken pieces fully, cover, and refrigerate for at least 2 hours for best flavor.
- Prepare the Biscuit Dough:
- Preheat oven to 220°C (425°F). Whisk together flour, baking powder, baking soda, salt, and sugar. Using a pastry cutter or fingers, work in cold butter until the mixture looks like coarse crumbs. Stir in cold buttermilk until just combined.
- Shape and Bake Biscuits:
- Pat dough on a floured surface to 1 inch thick and fold a few times for flaky layers. Cut out biscuits, arrange on a baking sheet with parchment paper, brush tops with buttermilk, and bake for 12 to 15 minutes until golden.
- Prepare 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 in a heavy skillet to 175°C (350°F). Drain excess marinade from chicken, dredge in seasoned flour, and fry in batches for 12 to 15 minutes until golden and cooked to 75°C (165°F) internal temperature. Let drain on a wire rack.
- Serve:
- Plate fried chicken hot alongside freshly baked buttermilk biscuits.
Save This recipe always reminds me of Sunday afternoons at my grandmother's house, sharing good food and laughter with loved ones around the table.
Notes
For extra crispy chicken, dip the pieces twice in buttermilk and seasoned flour. Drizzle biscuits with honey or hot honey for a delicious Southern twist.
Required Tools
You'll need mixing bowls, a pastry cutter, biscuit cutter, baking sheet, parchment paper, heavy skillet or Dutch oven, wire rack, tongs, and a kitchen thermometer for best results.
Allergen Information
This recipe contains gluten, dairy, and chicken. If brushing biscuits with egg wash, it may contain egg. Always read ingredient labels to avoid allergens.
Save Serve hot with a side of pickles or coleslaw for a genuine Southern experience. Enjoy every bite and share leftovers with loved ones.
Recipe Guide
- → How do I ensure the chicken stays juicy inside after frying?
Marinating the chicken in buttermilk and hot sauce for at least 2 hours helps tenderize the meat and retain moisture while frying.
- → What oil is best for frying the chicken?
Use vegetable oil or another neutral oil with a high smoke point to achieve a crispy, golden crust without burning.
- → How can I make the biscuits extra flaky and tender?
Cut cold butter into the flour mixture until it resembles coarse crumbs and handle the dough gently to maintain layers before baking.
- → Can I customize the spice level for the chicken coating?
Yes, adjust the cayenne pepper and hot sauce according to your preferred heat level to balance flavor without overpowering.
- → What’s the best way to keep the fried chicken crispy after cooking?
Drain the chicken on a wire rack instead of paper towels to prevent sogginess and maintain crispiness.