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 meal for my family—everyone gathered around, eager for a bite, and the kitchen filled with laughter and the scent of fresh biscuits.
Ingredients
- Chicken (drumsticks and thighs, skin-on, bone-in): 8 pieces
- Buttermilk: 2 cups
- Hot sauce: 1 tablespoon
- All-purpose flour (for chicken): 2 cups
- Paprika: 1 tablespoon
- Garlic powder: 2 teaspoons
- Onion powder: 2 teaspoons
- Cayenne pepper: 1 teaspoon
- Salt (for chicken): 2 teaspoons
- Black pepper (for chicken): 1 teaspoon
- Vegetable oil: For frying
- All-purpose flour (for biscuits): 2 cups
- Baking powder: 1 tablespoon
- Baking soda: 1/2 teaspoon
- Salt (for biscuits): 1 teaspoon
- Sugar: 1 tablespoon
- Cold unsalted butter, cubed: 1/2 cup (115 g)
- Cold buttermilk (plus more for brushing): 3/4 cup
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 or 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 or 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 or 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.
Save My kids love helping with the biscuit dough, and everyone’s always ready to lend a hand when the chicken comes out of the fryer, eager for the first crunchy bite.
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
Recipe contains wheat (gluten), dairy products, and chicken. Always check ingredients for possible allergens.
Nutritional Information
Each serving has approximately 850 calories, 47 g total fat, 62 g carbohydrates, and 45 g protein.
Save Enjoy every bite of this Southern classic, where each crispy mouthful and tender biscuit brings everyone together. It’s a timeless comfort meal to savor and share.
Kitchen Help
- → How do I get the chicken extra crispy?
Double-dip the chicken in buttermilk and seasoned flour before frying for an extra crunchy crust.
- → What temperature should the oil be for frying?
Heat the oil to about 175°C (350°F) to ensure the chicken cooks evenly and achieves a golden crisp exterior.
- → Can I prepare the marinade ahead of time?
Yes, marinating the chicken overnight in buttermilk and hot sauce enhances tenderness and flavor.
- → How do I achieve flaky buttermilk biscuits?
Use cold, cubed butter and handle the dough gently, folding before cutting biscuits to create layers.
- → What sides complement this dish well?
Classic Southern sides like coleslaw or pickles add brightness and balance to the rich fried chicken and biscuits.