Southern Fried Chicken Biscuits

The first time I made fried chicken, my kitchen smelled like a Southern roadhouse at midnight. That addictive combination of sizzling oil, aromatic spices, and yeasty biscuits baking filled every corner of the house. My neighbor actually knocked on the door to ask what restaurant Id ordered from. When I told him Id made it myself, he stood there speechless for a solid thirty seconds.

Last summer my sister came to visit and I made this for her birthday dinner. She took one bite of the chicken, closed her eyes, and literally moaned at the table. We spent the whole evening picking at leftovers, standing around the kitchen island with our hands, telling stories about our grandmother who made the best fried chicken in three counties. Food has a way of doing that bringing people together until midnight.

Ingredients

• 8 pieces bone-in chicken: The bone keeps the meat juicy during frying and thighs are the most forgiving for beginners
• 2 cups buttermilk: The acidity tenderizes the protein and creates that signature Southern flavor you cant fake
• 2 cups all-purpose flour: For dredging this creates the crispy shell that everyone fights over
• 1 tablespoon paprika: Adds that beautiful reddish golden color and subtle smoky depth
• 2 teaspoons garlic powder: Savory notes that complement the natural chicken flavor
• 2 teaspoons onion powder: Sweet aromatic undertones that round out the spice blend
• 1 teaspoon cayenne pepper: Just enough warmth to make things interesting without overwhelming
• 6 tablespoons cold butter: Cold butter creates those flaky layers in biscuits that separate perfectly
• 3/4 cup cold buttermilk: Reacts with baking soda for rise and adds tanginess
• Vegetable oil: Neutral flavor lets your seasoning blend shine through

Instructions

Let the chicken soak:

In a large bowl combine buttermilk and hot sauce then add chicken pieces turning to coat completely. Cover and refrigerate for at least 2 hours or overnight for the most tender results.

Heat your oven:

Preheat to 450°F and line a baking sheet with parchment paper while you make the biscuit dough.

Whisk the dry ingredients:

In a large bowl combine flour baking powder baking soda and salt until well distributed.

Cut in the butter:

Add cold diced butter and use a pastry cutter or your fingers to work it in until the mixture looks like coarse crumbs with some pea sized pieces remaining.

Bring the dough together:

Pour in cold buttermilk and stir with a wooden spoon just until no dry flour remains. The dough will look shaggy and that is exactly right.

Fold for flakiness:

Turn dough onto a floured surface pat to 3/4 inch thick fold over itself 2 to 3 times then pat out again.

Cut and bake:

Use a 2.5 inch cutter to cut straight down without twisting then place biscuits on your prepared sheet. Bake for 12 to 15 minutes until golden on top.

Mix the dredge:

In a wide bowl whisk together flour paprika garlic powder onion powder cayenne salt and pepper until combined.

Coat the chicken:

Remove chicken from marinade letting excess drip off then press each piece firmly into the flour mixture to coat thoroughly.

Heat the oil:

In a deep skillet or Dutch oven heat 1.5 inches of oil to 350°F maintaining this temperature throughout frying.

Fry in batches:

Carefully add chicken without crowding the pan then fry for 12 to 15 minutes turning occasionally until deep golden and cooked through.

Drain and rest:

Transfer chicken to a wire rack or paper towels letting it rest for 5 minutes before serving alongside warm biscuits.

Pin

My daughter now asks for this meal on her birthday every year instead of cake. She says biting into that crispy skin with a warm biscuit on the side feels like getting a hug from the inside out. Some traditions are worth keeping.

Making This Ahead

You can marinate the chicken up to 24 hours in advance and the biscuit dough can be made cut and frozen raw on a baking sheet then transferred to a bag. Just add 2 to 3 minutes to the baking time when baking from frozen.

Perfecting Your Technique

The most common mistake is pressing too hard when cutting biscuits which seals the edges and prevents rising. Push straight down and pull up without any twisting motion. Also let your fried chicken rest on a rack not paper towels so steam can escape and the bottom stays crispy.

Serving Ideas

This dish deserves to be the star of a real Sunday supper. Set out honey butter for the biscuits and maybe some pickles on the side. The sweetness against the savory chicken is absolute perfection.

• Split a biscuit and sandwich a piece of chicken inside with honey drizzled over everything
• Mix some honey into your butter while it softens for an easy spread
• Make a quick slaw with cabbage and vinegar dressing to cut through the richness

Pin

There is something profoundly satisfying about making food that makes people stop talking and just eat. This recipe does that every single time.

Recipe Questions & Answers

→ How long should the chicken marinate?

Marinate the chicken in buttermilk and hot sauce for at least 2 hours or preferably overnight to ensure tenderness and flavor penetration.

→ What is the best oil for frying the chicken?

Use vegetable oil or another neutral oil with a high smoke point, heated to 350°F (175°C), to achieve crispy, golden crusts.

→ How can I make the biscuits flaky?

Keep the butter cold and fold the dough multiple times without overmixing to create layers that bake into flaky biscuits.

→ Can I add a twist to the biscuits?

Brushing biscuits with honey or melted butter after baking adds a subtle sweetness and rich finish to the buttermilk biscuits.

→ What side dishes complement this meal?

Classic Southern sides like coleslaw, mashed potatoes, or honey butter pair wonderfully with the crispy chicken and biscuits for a full meal.