Southern Fried Chicken Biscuits (Print)
Crispy fried chicken paired with fluffy, buttery biscuits for a comforting Southern meal.
# What You Need:
→ Fried Chicken
01 - 8 pieces bone-in, skin-on chicken
02 - 2 cups buttermilk
03 - 2 teaspoons hot sauce
04 - 2 cups all-purpose flour
05 - 1 tablespoon cornstarch
06 - 1 tablespoon paprika
07 - 2 teaspoons garlic powder
08 - 2 teaspoons onion powder
09 - 1 teaspoon cayenne pepper
10 - 2 teaspoons salt
11 - 1 teaspoon black pepper
12 - Vegetable oil for frying
→ Buttermilk Biscuits
13 - 2 cups all-purpose flour
14 - 1 tablespoon baking powder
15 - 1/2 teaspoon baking soda
16 - 1 teaspoon salt
17 - 1 tablespoon sugar
18 - 1/2 cup cold unsalted butter, cubed
19 - 3/4 cup cold buttermilk
# How To Make It:
01 - Combine buttermilk and hot sauce in a large bowl. Add chicken pieces, coating thoroughly. Cover and refrigerate for at least 1 hour, preferably overnight.
02 - Preheat oven to 425°F. Whisk flour, baking powder, baking soda, salt, and sugar in a large bowl. Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs. Stir in buttermilk just until combined; avoid overmixing.
03 - Turn dough onto floured surface and pat to 1-inch thickness. Cut with round cutter, rerolling scraps if necessary. Place on parchment-lined baking sheet, brush tops with buttermilk. Bake 12-15 minutes until golden brown.
04 - Mix flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and pepper in shallow dish. Remove chicken from marinade, shake off excess. Press each piece into seasoned flour to coat thoroughly. Rest on wire rack for 10 minutes.
05 - Heat 1 inch vegetable oil in heavy skillet or Dutch oven to 350°F. Fry chicken in batches, skin side down first, until golden brown and internal temperature reaches 165°F, about 15-18 minutes per batch. Drain on paper towels.
06 - Plate hot fried chicken alongside freshly baked biscuits. Serve with honey, hot sauce, or gravy if desired.
# Expert Advice:
01 -
- The buttermilk marinade creates impossibly tender meat that falls off the bone
- Homemade biscuits from scratch are easier than you think and worth every minute
- That first bite of crispy seasoned skin is pure Sunday dinner magic
02 -
- Letting the dredged chicken rest for 10 minutes before frying prevents the coating from sliding off
- Maintaining 350°F oil temperature prevents greasy chicken and ensures proper cooking
- Hot buttermilk makes tough biscuits, so keep everything cold until it hits the oven
03 -
- Sprinkle a little extra salt on the chicken immediately after frying for that last-minute flavor boost
- Add herbs like thyme or rosemary to the biscuit dough for a fragrant twist