Southern Fried Chicken Biscuits

The smell of frying chicken still takes me back to my grandmother's kitchen in Georgia, where she'd stand at the stove in her housecoat, tending a cast iron skillet like it was a newborn baby. She never measured anything, but somehow every piece came out perfectly golden with that unmistakable crunch when you bit through the crust. Watching her make biscuits from memory, flour dusting everything in sight, taught me that some of the best cooking happens when you stop second-guessing yourself and just trust your hands.

Last summer I made this for my neighbors' Fourth of July party and ended up with a crowd of six people gathered around my stove, watching the oil bubble and asking questions about technique. Someone brought homemade honey butter and another showed up with a jar of their grandmother's pepper jelly. We ate standing up in the backyard while fireworks crackled overhead and I realized that's exactly how this food was meant to be enjoyed—shared, messy, and surrounded by people who appreciate the effort.

Ingredients

• 8 pieces bone-in, skin-on chicken: Legs and thighs stay juicier during frying and have more flavor, plus they're more forgiving if your oil temperature fluctuates
• 2 cups buttermilk: The acidity tenderizes the meat while creating the perfect base for the flour coating to cling to
• 2 teaspoons hot sauce: This doesn't make the chicken spicy—it just adds a subtle depth that keeps the flavor from being one-note
• 2 cups all-purpose flour: Seasoned flour creates that signature crust and the ratio of flour to buttermilk is what makes it adhere properly
• 1 teaspoon paprika, garlic powder, and onion powder: These three form the backbone of Southern seasoning—earthy, savory, and aromatic
• 1/2 teaspoon cayenne pepper: Just enough warmth to make things interesting without overwhelming anyone who's sensitive to heat
• Vegetable oil: You need enough to come halfway up the chicken pieces—too little and you'll end up with a pale, soggy crust
• 2 cups all-purpose flour for biscuits: Lower protein than bread flour, which keeps biscuits tender instead of tough
• 1 tablespoon baking powder and 1/2 teaspoon baking soda: This double-acting combination gives you lift and helps the biscuits brown beautifully
• 1/2 cup cold unsalted butter, cubed: Cold butter creates flaky layers as it melts between the flour layers during baking
• 3/4 cup cold buttermilk: The acidity activates the baking soda and adds that subtle tang that makes buttermilk biscuits so distinctive

Instructions

Marinate the chicken:

Whisk buttermilk and hot sauce in a large bowl, add chicken pieces, and refrigerate for at least 4 hours or overnight. The longer it soaks, the more tender and flavorful the meat becomes.

Mix the seasoned flour:

Combine flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne in a shallow dish. This is your coating station—keep it dry and don't reuse any flour that's touched raw chicken.

Preheat your oven:

Set it to 425°F (220°C) so it's ready when your biscuits are shaped. Timing everything so biscuits bake while chicken fries is the secret to serving everything hot.

Make the biscuit dough:

Mix flour, baking powder, baking soda, sugar, and salt in a large bowl. Cut in cold butter until the mixture looks like coarse crumbs with some pea-sized butter pieces still visible.

Bring the dough together:

Add cold buttermilk and stir just until combined. Turn onto a floured surface, pat to 3/4-inch thickness, fold in half, and repeat twice—this folding creates those coveted flaky layers.

Cut and bake the biscuits:

Use a 2-inch cutter, pressing straight down without twisting. Place close together on parchment for soft sides, brush with buttermilk, and bake 12–15 minutes until golden.

Coat the chicken:

Remove chicken from marinade, let excess drip off, then press firmly into seasoned flour. Let coated pieces rest on a wire rack for 10 minutes—this helps the coating set so it won't slide off during frying.

Heat the oil:

Pour 1–2 inches of vegetable oil into a heavy skillet and bring to 350°F (175°C). If you don't have a thermometer, drop in a pinch of flour—if it sizzles immediately, you're ready.

Fry the chicken:

Cook in batches without crowding the pan, turning occasionally, until deep golden brown and cooked through. Dark meat takes about 15–18 minutes while white meat needs 12–15 minutes.

Drain and rest:

Transfer chicken to a wire rack or paper towels to drain. Let it rest for at least 5 minutes before serving so the crust has time to firm up and the juices redistribute.

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This recipe became my go-to for comfort after a particularly hard week at work when I just needed something that felt like a hug. Now it's what I make when friends are going through rough times or when we're celebrating something small but worth marking. There's something about standing at the stove, listening to that steady sizzle, that makes everything feel like it's going to be okay.

Making This Your Own

Once you've got the basic technique down, start playing with the seasoning blend in your flour. Sometimes I add a little dried thyme or rosemary for an herby version, or extra cayenne when I'm feeling adventurous. The biscuits are incredibly forgiving—try folding in shredded cheddar or chopped fresh chives for a savory twist that takes them from side dish to star.

Serving Ideas

While this is perfect as is, a drizzle of honey over hot chicken creates that sweet-savory contrast that Southern kitchens love. A simple gravy made from the pan drippings (if you oven-fry some pieces) or a dollop of spicy pepper jelly transforms this from dinner into something memorable. I always set out hot sauce, honey butter, and pickles so everyone can customize their plate.

Make-Ahead Wisdom

The chicken needs to marinate anyway, so do that step the night before and you've already won half the battle. Biscuit dough can be made, cut, and frozen raw—just add a couple extra minutes to the baking time. I've even marinated chicken for 24 hours when I knew the next day would be busy, and the difference in tenderness is remarkable.

• Leftover fried chicken is actually fantastic cold the next day, especially between two biscuits with a little mayo
• If you're frying for a crowd, fry the chicken in advance and reheat it at 350°F for 10 minutes—it stays surprisingly crispy
• Extra biscuits freeze beautifully—wrap them individually and reheat in a 350°F oven for 5 minutes

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Some meals are just meant to be shared, and this is one of them. Pull up a chair, grab a napkin, and dig in while everything's still hot.

Recipe FAQs

→ How long should the chicken marinate?

Marinate the chicken in buttermilk and hot sauce for at least 4 hours or overnight to maximize flavor and tenderness.

→ What is the best oil for frying?

Use vegetable oil heated to 350°F (175°C) for frying to achieve a crispy and evenly cooked crust.

→ How do you make biscuits flaky?

Incorporate cold butter into the dry ingredients and fold the dough multiple times before baking to create layers and flakiness.

→ Can the chicken be baked instead of fried?

Yes, bake chicken on a wire rack at 400°F (200°C) for 35–40 minutes, flipping halfway for a lighter option.

→ What spices enhance the coating?

Using paprika, garlic powder, onion powder, black pepper, cayenne, and salt in the flour adds depth and subtle heat.