Pin It Crispy, juicy fried chicken paired with fluffy, buttery buttermilk biscuits&a classic Southern comfort meal perfect for gatherings and family dinners.
I still remember Sunday afternoons growing up, when the scent of fried chicken filled our kitchen and everyone eagerly awaited fresh biscuits served warm from the oven. It's the meal we come back to on special occasions.
Ingredients
- Chicken (drumsticks and thighs, skin-on, bone-in): 8 pieces
- Buttermilk: 2 cups
- Hot sauce: 1 tablespoon
- All-purpose flour: 2 cups for chicken, 2 cups for biscuits
- Paprika: 1 tablespoon
- Garlic powder: 2 teaspoons
- Onion powder: 2 teaspoons
- Cayenne pepper: 1 teaspoon
- Salt: 2 teaspoons for chicken, 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 biscuits)
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 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 Whenever my grandmother baked biscuits, she let us brush the tops with buttermilk and sneak a warm biscuit straight from the oven, creating simple but happy memories that we cherish to this day.
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. May contain traces of egg if biscuits are brushed with egg wash. Always check ingredient labels for allergens.
Nutritional Information (per serving)
Calories: 850, Total Fat: 47 g, Carbohydrates: 62 g, Protein: 45 g
Pin It This classic Southern meal brings a taste of comfort to any table. Serve with your favorite pickles or a drizzle of honey for an extra special touch.
Recipe Questions & Answers
- → How do I achieve extra crispy chicken?
Double-dipping chicken in buttermilk and seasoned flour before frying boosts crispiness and flavor.
- → Can I prepare the chicken marinade ahead of time?
Yes, marinate chicken overnight in buttermilk and hot sauce for deeper flavor and tender texture.
- → What is the best way to make flaky buttermilk biscuits?
Use cold butter cut into flour and fold the dough multiple times to create flaky layers before baking.
- → At what temperature should the oil be for frying chicken?
Maintain oil temperature around 175°C (350°F) to ensure crispy, evenly cooked chicken.
- → What sides pair well with this fried chicken and biscuits dish?
Classic sides like coleslaw, pickles, or honey drizzled over biscuits complement the meal nicely.
- → How can I check if the chicken is fully cooked?
Use a kitchen thermometer to ensure internal temperature reaches 75°C (165°F) for safety.