Southern Fried Chicken Biscuits (Print)
Crispy fried chicken with fluffy buttermilk biscuits offers a comforting Southern classic for family meals.
# What You Need:
→ For the Fried Chicken
01 - 8 pieces bone-in, skin-on chicken (thighs, drumsticks, or breasts)
02 - 2 cups buttermilk
03 - 2 teaspoons hot sauce
04 - 2 cups all-purpose flour
05 - 1 tablespoon paprika
06 - 2 teaspoons garlic powder
07 - 2 teaspoons onion powder
08 - 1 teaspoon cayenne pepper
09 - 2 teaspoons salt
10 - 1 teaspoon black pepper
11 - Vegetable oil, for frying
→ For the Buttermilk Biscuits
12 - 2 cups all-purpose flour
13 - 1 tablespoon baking powder
14 - 1/2 teaspoon baking soda
15 - 1 teaspoon salt
16 - 6 tablespoons unsalted butter, cold and diced
17 - 3/4 cup cold buttermilk
18 - 1 tablespoon honey, for brushing
# How To Make It:
01 - Combine buttermilk and hot sauce in a large bowl. Add chicken pieces, turn to coat thoroughly. Cover and refrigerate for at least 2 hours or overnight for best flavor penetration.
02 - Preheat oven to 450°F. Whisk flour, baking powder, baking soda, and salt in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Pour in cold buttermilk and stir just until dough comes together.
03 - Turn dough onto a floured surface and gently pat to 3/4-inch thickness. Fold dough over itself 2-3 times for flaky layers, then pat out again. Cut biscuits using a 2.5-inch round cutter. Place on a parchment-lined baking sheet. Bake 12-15 minutes until golden brown. Brush tops with honey if desired.
04 - Combine flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper in a large bowl. Remove chicken from marinade, allowing excess to drip off. Dredge each piece thoroughly in seasoned flour, shaking off excess.
05 - Heat 1.5 inches of vegetable oil in a deep skillet or Dutch oven to 350°F. Fry chicken in batches, turning occasionally, until golden brown and cooked through (internal temperature reaches 165°F), about 12-15 minutes per batch. Drain on a wire rack or paper towels.
06 - Plate warm fried chicken alongside hot buttermilk biscuits. Serve immediately while both are at optimal temperature.
# Expert Advice:
01 -
- The buttermilk marinade makes the chicken impossibly tender while creating that coveted crunch that shatters beautifully when you bite in
- These biscuits are foolproof even if youve never made bread before and they bake up impossibly fluffy every single time
02 -
- Letting the coated chicken sit on a rack for 10 minutes before frying helps the crust adhere better so your coating stays put
- Oil temperature drops when you add chicken so let it recover between batches and never crowd the pan
03 -
- Sprinkle a little extra salt on the chicken immediately after frying while the oil is still hot for maximum flavor impact
- If your biscuit dough feels too sticky to handle lightly flour your hands and the surface but use as little flour as possible