Pin Crispy, juicy fried chicken paired with fluffy, buttery buttermilk biscuits—a classic Southern comfort meal perfect for gatherings and family dinners.
I first served this...
Ingredients
- 8 pieces chicken: drumsticks and thighs, skin-on, bone-in
- 2 cups buttermilk
- 1 tablespoon hot sauce
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon cayenne pepper
- 2 teaspoons salt
- 1 teaspoon black pepper
- Vegetable oil: for frying
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup (115 g) cold unsalted butter: cubed
- 3/4 cup cold buttermilk: (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 3–4 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 Serve this classic Southern meal to family and friends for a truly comforting experience.
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 may contain traces of egg if biscuits are brushed with egg wash.
- Contains chicken.
- Always check ingredient labels for potential allergens.
Nutritional Information (per serving)
- Calories: 850
- Total Fat: 47 g
- Carbohydrates: 62 g
- Protein: 45 g
Pin This recipe brings the authentic taste of Southern comfort food right to your table, perfect for any occasion.
Recipe Q&A
- → How do I get the chicken crispy?
Double-dip the chicken in buttermilk and flour before frying for an extra crisp coating. Maintain oil temperature for best results.
- → Can I use boneless chicken pieces?
Yes, boneless thighs or breasts work well; adjust frying time to ensure they're cooked through and juicy.
- → How do I make biscuits extra fluffy?
Use cold butter and buttermilk, and fold the dough several times before cutting biscuits. Don’t overwork the dough.
- → What sides pair well with this dish?
Coleslaw, pickles, and honey are classic Southern sides that complement the flavors and textures perfectly.
- → Is there a vegetarian alternative?
Swap chicken for breaded and fried tofu or mushrooms, and use plant-based milk in biscuits for a vegetarian version.