Pin Crispy, juicy fried chicken paired with fluffy, buttery buttermilk biscuits—a classic Southern comfort meal perfect for gatherings and family dinners.
I remember making this combination for a Sunday family dinner and everyone raved about how comforting and satisfying it was. The aroma of fried chicken and baking biscuits makes for an inviting and homely kitchen.
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: 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 to 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 to 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 to 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 
This dish always brings my family together around the table. The biscuits are especially a favorite with the kids, who love them warm from the oven.
Required Tools
Mixing bowls, pastry cutter, biscuit cutter, baking sheet, parchment paper, heavy skillet or Dutch oven, wire rack, tongs, kitchen thermometer.
Allergen Information
Contains wheat (gluten), dairy, and chicken. Check labels for allergens. May contain traces of egg if biscuits are brushed with egg wash.
Nutritional Information (per serving)
Calories: 850, Total Fat: 47 g, Carbohydrates: 62 g, Protein: 45 g
Pin Enjoy every bite of this classic Southern meal, which pairs hearty fried chicken with cloud-like biscuits. Serve hot and savor the comfort.
Recipe Questions & Answers
- → How do I get extra crispy fried chicken?
For extra crispiness, double-dip the chicken by soaking it again in buttermilk and then coating with seasoned flour before frying.
- → What is the purpose of buttermilk in the marinade?
Buttermilk tenderizes the chicken and adds a subtle tang, enhancing flavor and moisture retention during frying.
- → Can I prepare the biscuits ahead of time?
Yes, you can prepare biscuit dough in advance and refrigerate it. Just ensure to bake them fresh for best fluffiness and texture.
- → What temperature should the oil be for frying?
Heat the oil to 175°C (350°F) for frying to achieve a crispy outside and fully cooked interior.
- → Are there any tips for shaping flaky biscuits?
Folding the dough several times before cutting helps create layers, resulting in flaky, tender biscuits.