Save Crispy, juicy fried chicken paired with fluffy, buttery buttermilk biscuits & a classic Southern comfort meal perfect for gatherings and family dinners.
This has always been a favorite in my family, reminding us of warm Southern hospitality and Sunday dinners together.
Ingredients
- Chicken: 8 pieces drumsticks and thighs, skin-on, bone-in
- Buttermilk: 2 cups
- Hot sauce: 1 tablespoon
- Flour: 2 cups all-purpose flour (for coating)
- 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
- Biscuits: 2 cups all-purpose flour
- Baking powder: 1 tablespoon
- Baking soda: 1/2 teaspoon
- Sugar: 1 tablespoon
- Cold unsalted butter: 1/2 cup cubed
- Cold buttermilk: 3/4 cup plus more for brushing
Instructions
- Marinate the Chicken:
- Combine buttermilk and hot sauce in large bowl Add chicken pieces fully coated Cover refrigerate at least 2 hours overnight preferred
- Prepare the Biscuit Dough:
- Preheat oven to 220°C (425°F) Whisk flour baking powder baking soda salt sugar Cut in cold butter until coarse crumbs Add cold buttermilk mix until just combined
- Shape and Bake Biscuits:
- Turn dough onto floured surface pat to 1-inch thickness Fold dough in half pat repeat 3–4 times Cut biscuits with 2.5-inch cutter Place on baking sheet with parchment paper Brush tops with buttermilk Bake 12–15 minutes till golden
- Prepare the Chicken Coating:
- Mix flour paprika garlic powder onion powder cayenne salt pepper in shallow dish
- Dredge and Fry Chicken:
- Heat 2 inches oil to 175°C (350°F) in heavy skillet Remove chicken from marinade let excess drip Dredge in seasoned flour pressing to adhere Fry in batches turning occasionally 12–15 minutes till golden brown internal temp reaches 75°C (165°F) Drain on wire rack
- Serve:
- Serve fried chicken hot with fresh buttermilk biscuits
Save This recipe always brings my family together, sparking laughter and good memories around the table.
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 may contain traces of egg if biscuits brushed with egg wash Contains chicken Always check ingredient labels for potential allergens
Nutritional Information
850 calories 47 g total fat 62 g carbohydrates 45 g protein per serving
Save This Southern classic never fails to delight and is perfect for sharing any time.
Recipe FAQs
- → How do I get extra crispy chicken?
Double-dip the chicken in buttermilk and seasoned flour before frying to build up a thick, crunchy coating.
- → What type of oil is best for frying?
Use vegetable oil or another neutral oil with a high smoke point to ensure even frying and crispiness.
- → How can I keep biscuits tender and flaky?
Work the cold butter into the flour gently to create coarse crumbs; avoid overworking dough to maintain flakiness.
- → What temperature should I fry the chicken at?
Maintain oil temperature around 175°C (350°F) to cook evenly without burning the coating.
- → Can I prepare chicken marinade in advance?
Yes, marinate chicken for at least 2 hours or overnight for best flavor and tenderness.