Pin It Crispy, juicy fried chicken paired with fluffy, buttery buttermilk biscuits&a classic Southern comfort meal perfect for gatherings and family dinners.
The first time I made this recipe, my kids couldn&t wait for the biscuits to come out of the oven. They still request this fried chicken every time we have a big Sunday dinner.
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: 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 3–4 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 It This recipe reminds me of my grandmother's kitchen, where everyone gathered for a warm, home-cooked meal. The biscuits always disappeared faster than anything else!
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 chicken. Biscuits may contain traces of egg if brushed. Always check ingredient labels for allergens.
Nutritional Information (per serving)
Calories: 850. Total Fat: 47 g. Carbohydrates: 62 g. Protein: 45 g.
Pin It Serve this classic with coleslaw or pickles for the ultimate Southern meal. Everyone will want seconds!
Recipe FAQs
- → How do you marinate the chicken for maximum flavor?
Combine buttermilk and hot sauce, then fully coat the chicken pieces. Refrigerate for at least 2 hours or overnight to tenderize and infuse flavor.
- → What is the best way to achieve crispy chicken skin?
Double-dip the chicken in the buttermilk marinade and seasoned flour to create a thick coating that crisps up beautifully when fried in hot oil.
- → How can I ensure fluffy buttermilk biscuits?
Use cold butter and cold buttermilk, handle the dough gently, and fold it several times before cutting to develop flaky layers in the biscuits.
- → What oil temperature is ideal for frying the chicken?
Maintain the oil at around 175°C (350°F) to cook the chicken evenly and create a golden, crispy crust without burning.
- → Can I add a sweet or spicy topping to the biscuits?
Yes, drizzling honey or hot honey over warm biscuits adds a delightful contrast to the savory chicken and buttery layers.