Save Crispy, juicy fried chicken paired with fluffy, buttery buttermilk biscuits—a classic Southern comfort meal perfect for gatherings and family dinners.
Growing up in the South, this fried chicken and buttermilk biscuit combo was a staple at our family gatherings. The aroma of biscuits baking and chicken sizzling in the skillet instantly brings back warm memories of Sunday dinners with loved ones.
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 (for biscuits): 3/4 cup (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 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.
Save Whenever we make this meal for Sunday supper, everyone goes back for seconds. It's been the centerpiece at family reunions, sparking laughter and fond recollections around our table.
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
This recipe contains wheat (gluten), dairy, and chicken. May contain traces of egg if biscuits are brushed with egg wash. Always check ingredient labels for potential allergens.
Nutritional Information
Per serving: Calories 850, Total Fat 47 g, Carbohydrates 62 g, Protein 45 g.
Save Enjoy this Southern classic with loved ones for a true taste of comfort. Add homemade honey butter for a final delicious touch.
Recipe FAQs
- → How do you achieve crispy fried chicken?
Marinate the chicken in buttermilk, then dredge it twice in seasoned flour before frying in hot oil to get a golden, crispy crust.
- → What makes buttermilk biscuits fluffy?
Cold butter cut into flour and cold buttermilk combined gently prevents gluten overdevelopment, yielding tender, flaky biscuits.
- → What oil temperature is ideal for frying?
Maintain oil around 175°C (350°F) to ensure chicken cooks thoroughly while developing a crisp exterior.
- → Can the chicken be prepared ahead?
Yes, marinating chicken overnight enhances flavor and tenderness before cooking.
- → What sides complement this meal well?
Classic sides include coleslaw, pickles, or honey drizzle on the biscuits for added sweetness.