Southern Fried Chicken Biscuits (Print Version)
Crispy fried chicken paired with flaky buttermilk biscuits showcasing Southern flavors and comfort.
# What You Need:
→ For the Fried Chicken
01 - 8 pieces bone-in, skin-on chicken (legs and thighs preferred)
02 - 2 cups buttermilk
03 - 2 teaspoons hot sauce
04 - 2 cups all-purpose flour
05 - 1 teaspoon paprika
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - 1/2 teaspoon cayenne 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 sugar
16 - 3/4 teaspoon salt
17 - 1/2 cup (1 stick) cold unsalted butter, cubed
18 - 3/4 cup cold buttermilk (plus more for brushing)
# Preparation Steps:
01 - Whisk together buttermilk and hot sauce in a large bowl. Add chicken pieces, coating thoroughly. Cover and refrigerate for at least 4 hours or overnight for optimal flavor penetration.
02 - Combine flour, baking powder, baking soda, sugar, and salt in a large bowl. Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs. Add cold buttermilk and mix just until dough comes together. Turn onto a floured surface, gently pat to 3/4-inch thickness. Fold dough in half and pat out again; repeat twice for flakiness.
03 - Cut biscuits with a 2-inch cutter. Place on parchment-lined baking sheet, close together for soft sides. Brush tops with buttermilk. Bake at 425°F for 12–15 minutes or until golden brown. Cool slightly before serving.
04 - In a shallow dish, mix flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne. Remove chicken from marinade, allowing excess to drip off. Dredge each piece in seasoned flour, pressing firmly to adhere coating. Let coated chicken rest for 10 minutes to set the breading.
05 - Heat 1–2 inches of vegetable oil in a large, heavy skillet to 350°F. Fry chicken in batches, turning occasionally, until golden brown and cooked through—about 15–18 minutes for dark meat, 12–15 minutes for white meat. Drain on wire rack or paper towels.
06 - Plate hot fried chicken alongside warm, flaky biscuits. Serve with honey, hot sauce, or homemade gravy if desired.
# Expert Advice:
01 -
- The buttermilk marinade makes the chicken impossibly tender while creating that iconic crust that shatters beautifully when you bite into it
- Homemade biscuits are easier than you think and they bake while the chicken fries, so everything hits the table hot at the same time
- This is the kind of meal that brings people to the kitchen asking whats for dinner before you've even started cooking
02 -
- Oil temperature drops when you add cold chicken, so let it come back up between batches or you'll end up with greasy, soggy coating
- Don't crowd the pan—frying too many pieces at once drops the oil temperature and makes the chicken steam instead of crisp
- Letting the coated chicken rest for 10 minutes before frying seems like an extra step, but it's what prevents the coating from peeling off in the oil
- Twisting the biscuit cutter seals the edges and prevents proper rising, so press straight down and pull straight up
03 -
- Use a candy thermometer or deep-fry thermometer and keep the oil between 325°F and 350°F—too hot and the crust burns before the meat cooks through
- Cast iron holds heat beautifully and creates the most even frying, but any heavy-bottomed skillet or Dutch oven will work
- Salt your fried chicken immediately after it comes out of the oil—seasoning sticks better to the hot crust and creates that addictive flavor