Save Crispy, juicy fried chicken paired with fluffy, buttery buttermilk biscuits&a classic Southern comfort meal perfect for gatherings and family dinners.
I first experienced the magic of Southern fried chicken at a small roadside diner in Georgia, and it&s now a family favorite on weekends.
Ingredients
- Chicken: 8 pieces (drumsticks and thighs, skin-on, bone-in)
- 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: 2 teaspoons, plus 1 teaspoon for biscuits
- Black pepper: 1 teaspoon
- Vegetable oil (for frying): As needed
- All-purpose flour (for biscuits): 2 cups
- Baking powder: 1 tablespoon
- Baking soda: 1/2 teaspoon
- Sugar: 1 tablespoon
- Cold unsalted butter, cubed: 1/2 cup (115 g)
- Cold buttermilk (for biscuits): 3/4 cup, plus more for brushing
Instructions
- Marinate the Chicken:
- Combine buttermilk and hot sauce in a large bowl. Add chicken pieces, coat thoroughly, cover, and refrigerate for at least 2 hours or overnight.
- 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 until mixture looks like coarse crumbs. Stir in cold buttermilk and mix until just combined.
- Shape and Bake Biscuits:
- Turn dough onto a floured surface, pat to 1-inch thickness. Fold and pat dough 3 times, then cut using a 2.5-inch cutter. Arrange on baking sheet lined with parchment. Brush tops with buttermilk. Bake for 12–15 minutes until golden.
- Prepare the Chicken Coating:
- Mix flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper in a shallow dish.
- Dredge and Fry Chicken:
- Heat 2 inches of oil to 175°C (350°F) in a heavy skillet. Remove chicken from marinade and remove excess. Coat in seasoned flour, pressing well. Fry in batches, turning, for 12–15 minutes until golden brown and cooked through. Drain on wire rack.
- Serve:
- Serve hot fried chicken with fresh buttermilk biscuits.
Save Every Sunday, my family gathers in the kitchen to help with biscuit cutting—it&s become our special tradition and everyone&s favorite comfort meal.
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, chicken, and may contain egg if biscuits are brushed with egg wash. Always check labels for allergen info.
Nutritional Information
Each serving provides approximately 850 calories, 47 g total fat, 62 g carbohydrates, and 45 g protein.
Save Serve this dish hot and fresh for the ultimate Southern comfort experience. Every bite is homey and satisfying.
Recipe FAQs
- → How do you ensure crispy fried chicken?
Double-dipping chicken in buttermilk and seasoned flour helps create an extra-crisp coating when frying.
- → What's the ideal chicken cut for frying?
Bone-in, skin-on drumsticks and thighs offer juicy meat and flavorful crust for Southern-style frying.
- → How do you make fluffy biscuits?
Use cold, cubed butter and a light touch when mixing and folding biscuit dough to preserve airy layers and tenderness.
- → What side dishes pair well?
Coleslaw, pickles, and a drizzle of honey or hot honey over biscuits complement the meal's flavors and textures.
- → What oil is best for frying chicken?
Vegetable oil, such as canola or peanut, offers a steady frying temperature and neutral flavor for crispy chicken.
- → How do you check chicken doneness?
Use a kitchen thermometer; chicken is safely cooked when its internal temperature reaches 75°C (165°F).