Pin It Crispy, juicy fried chicken paired with fluffy, buttery buttermilk biscuits—a classic Southern comfort meal perfect for gatherings and family dinners.
I grew up watching my grandmother make her legendary fried chicken and tender biscuits for Sunday suppers. Serving this meal always fills our kitchen with laughter and the scent of comfort.
Ingredients
- Chicken: 8 pieces (drumsticks and thighs, skin-on, bone-in)
- 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: 2 teaspoons (plus 1 teaspoon for biscuits)
- Black pepper: 1 teaspoon
- Vegetable oil: For frying
- All-purpose flour (for biscuits): 2 cups
- Baking powder: 1 tablespoon
- Baking soda: 1/2 teaspoon
- Sugar: 1 tablespoon
- Cold unsalted butter: 1/2 cup (115 g), cubed
- 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 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 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.
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On special occasions, my family gathers around the table enjoying every bite, passing the biscuits and chicken with stories and smiles shared across generations.
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
Contains wheat (gluten), dairy, chicken. May contain traces of egg if biscuits are brushed with egg wash. Always check ingredient labels for potential allergens.
Nutritional Information
Calories: 850 per serving. Total Fat: 47 g. Carbohydrates: 62 g. Protein: 45 g.
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Serve hot, and don’t forget an extra biscuit for sopping up all the savory juices. Southern comfort at its best!
Recipe Questions & Answers
- → How do I achieve extra crispy chicken?
Double-dip the chicken in buttermilk and seasoned flour before frying to build a thicker, crunchier crust.
- → What temperature should the oil be for frying?
Heat the oil to 175°C (350°F) to ensure even cooking and a crispy exterior without absorbing excess oil.
- → Can I prepare the chicken marinade in advance?
Yes, marinate the chicken for at least 2 hours or overnight to enhance tenderness and flavor.
- → What is the best way to keep biscuits flaky?
Use cold butter cut into the flour mixture and avoid overworking the dough to maintain flakiness in the biscuits.
- → How do I know when the chicken is fully cooked?
The internal temperature should reach 75°C (165°F). Use a kitchen thermometer for accuracy.