Save Crispy, juicy fried chicken paired with fluffy, buttery buttermilk biscuits—a classic Southern comfort meal perfect for gatherings and family dinners.
I first discovered the magic of homemade fried chicken and biscuits on a Sunday afternoon with my grandmother, who always insisted that buttermilk was the secret ingredient to both flavor and tenderness. The kitchen would fill with the aroma of frying chicken and baking biscuits, making it impossible not to sneak a taste before dinner was served.
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
- Unsalted butter, cold, cubed: 1/2 cup (115 g)
- Buttermilk (for biscuits): 3/4 cup, cold (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 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 Nothing brings my family together quite like a big platter of fried chicken and warm biscuits on the table—it's become our go-to meal for birthdays and Sunday suppers alike.
Serving Suggestions
Pair the fried chicken and biscuits with classic Southern sides like creamy coleslaw, tangy pickles, or a drizzle of sweet honey for an unforgettable meal.
Allergen & Nutritional Information
This recipe contains wheat (gluten), dairy, and chicken. Always check individual ingredient labels for potential allergens. Each serving is approximately 850 calories, with 47 g fat, 62 g carbohydrates, and 45 g protein.
Required Tools
Gather mixing bowls, pastry cutter or forks, biscuit cutter, baking sheet, parchment paper, heavy skillet or Dutch oven, wire rack, tongs, and a kitchen thermometer to have everything ready for cooking and baking success.
Save Enjoy this Southern classic fresh from the kitchen. There's no better way to share warmth and comfort at your table.
Kitchen Guide
- → How is the chicken kept juicy and flavorful?
The chicken is soaked in buttermilk and hot sauce, marinating for hours to enhance tenderness and flavor.
- → What creates a crispy crust on the chicken?
Dredging in seasoned flour and frying in hot oil ensures the chicken gets a crunchy, golden exterior.
- → How do you achieve flaky, buttery biscuits?
Cold, cubed butter is worked into flour, then gently folded with cold buttermilk for light, layered biscuits.
- → Can the biscuits be flavored or topped differently?
Brush biscuits with honey or hot honey after baking, or add a sprinkle of herbs for a twist.
- → What classic sides pair well with this dish?
Coleslaw and pickles offer crunchy, refreshing contrast to the richness of fried chicken and biscuits.