Southern Fried Chicken Biscuits

My grandmother never measured anything for fried chicken, just sprinkled spices into her palm until it looked right. I spent years trying to decode that rhythm, standing over a flour-dusted counter with a notepad, until I finally realized the secret was confidence and the hiss of chicken hitting hot oil.

When I first made this for my husband, he stood in the kitchen watching the frying process like it was a spectator sport. By the time the biscuits came out of the oven, the whole house smelled like comfort, and we ate standing up at the counter because waiting to set the table seemed impossible.

Ingredients

• 8 pieces bone-in, skin-on chicken: The skin becomes that irresistible crispy coating, so choose pieces with good skin coverage
• 2 cups buttermilk: This tenderizes the meat and adds tang, plus it helps the flour coating adhere beautifully
• 2 teaspoons hot sauce: Just a subtle background heat that wakes up all the other flavors
• 2 cups all-purpose flour: The foundation of that golden crust we are all here for
• 1 tablespoon cornstarch: Makes the coating extra crispy and light
• 1 tablespoon paprika: Gives the chicken that gorgeous reddish golden color
• 2 teaspoons garlic powder: Deep savory flavor that permeates every bite
• 2 teaspoons onion powder: Rounds out the seasoning blend perfectly
• 1 teaspoon cayenne pepper: Adjust to your heat preference, but this amount gives a nice gentle warmth
• 2 teaspoons salt: Essential for proper seasoning throughout the coating
• 1 teaspoon black pepper: Freshly cracked adds the best aroma
• Vegetable oil: You need about 1 inch in your skillet, so have plenty on hand

• 2 cups all-purpose flour: For the biscuits, keep this cold for flakier results
• 1 tablespoon baking powder: The primary leavening agent for tall fluffy biscuits
• 1/2 teaspoon baking soda: Reacts with the buttermilk for extra rise
• 1 teaspoon salt: Balances the richness of the butter
• 1 tablespoon sugar: Just enough to help the biscuits brown and add a hint of sweetness
• 1/2 cup cold unsalted butter: Cold is the keyword here, cubed and ready to work into the flour
• 3/4 cup cold buttermilk: This creates the most tender crumb imaginable

Instructions

Let the chicken soak up all that tangy goodness:

Whisk buttermilk and hot sauce in a large bowl, then add chicken pieces and turn until completely coated. Cover and refrigerate for at least an hour, though overnight makes it even better.

Get your oven warm and whisk the dry ingredients:

Preheat to 425°F and in a large bowl, combine flour, baking powder, baking soda, salt, and sugar until well distributed.

Work in that cold butter:

Add the cold butter cubes and use a pastry cutter or your fingers to break it into the flour until you have coarse crumbs with some pea-sized pieces remaining.

Bring the dough together gently:

Pour in the cold buttermilk and stir just until the dough comes together, being careful not to overwork it.

Shape and cut those biscuits:

Turn onto a floured surface and pat into a 1-inch thick rectangle, then cut with a round cutter and place on a parchment-lined baking sheet.

Bake until golden and irresistible:

Brush tops with extra buttermilk and bake for 12 to 15 minutes until they are beautifully golden on top.

Whisk together your coating:

In a shallow dish, mix flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and pepper until evenly combined.

Dredge each piece thoroughly:

Remove chicken from the marinade, let excess drip off, then press into the seasoned flour until well coated. Place on a wire rack and rest for 10 minutes to help the coating set.

Heat your oil to the perfect temperature:

Pour about 1 inch of vegetable oil into a large skillet or Dutch oven and heat to 350°F.

Fry until golden and cooked through:

Cook chicken in batches, starting skin side down, for about 15 to 18 minutes until golden brown and the internal temperature reaches 165°F.

Bring it all together:

Let the chicken drain on paper towels for a minute, then serve alongside those warm biscuits fresh from the oven.

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Now this recipe has become our Sunday tradition, even when it is just the two of us. There is something about breaking open a steaming biscuit and pairing it with crispy chicken that feels like home, no matter where you are.

Making It Ahead

The chicken can marinate overnight, which actually develops even more flavor. You can also cut and freeze the unbaked biscuits, then bake them straight from the freezer, adding a couple extra minutes to the baking time.

Perfect Pairings

This meal begs for classic sides like creamy coleslaw, collard greens with a splash of vinegar, or mac and cheese. A tall glass of sweet tea or lemonade cuts through the richness perfectly.

Troubleshooting

If your biscuits are not rising as tall as you would like, check that your baking powder is fresh and avoid twisting the cutter when you press down. For chicken that is not crispy enough, make sure your oil is fully heated before adding the first piece.

• Use a kitchen thermometer to verify oil temperature
• Do not overcrowd the skillet or the temperature will drop
• Let fried chicken rest on a wire rack, not paper towels, for maximum crispiness

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Nothing beats gathering around the table with a plate of this comfort food, sharing stories and reaching for seconds. That is what cooking is all about.

Recipe Questions & Answers

→ How do you get the chicken extra crispy?

Marinate the chicken in buttermilk to tenderize, then dredge it in a seasoned flour mixture with cornstarch before frying in hot oil. This combination helps achieve a crispy crust.

→ What temperature should the oil be for frying?

Heat the oil to 350°F (175°C) to ensure the chicken cooks evenly and the coating becomes golden and crisp without burning.

→ Can the biscuits be made ahead of time?

Yes, biscuit dough can be prepared and refrigerated before baking. Bring it to room temperature before cutting and baking for best results.

→ What is the purpose of adding baking soda and baking powder to biscuits?

Baking powder and baking soda work together to leaven the biscuits, making them rise and become light and fluffy with a tender crumb.

→ How can I add extra flavor to the biscuits?

Incorporate fresh herbs like thyme or rosemary into the dough or brush biscuits with extra buttermilk before baking to enhance flavor and moisture.

→ Is it possible to bake the chicken instead of frying?

Yes, after coating, the chicken can be baked at 400°F (200°C) for 35–40 minutes for a lighter version while retaining flavor and texture.