Save to Pinterest Crispy, juicy fried chicken paired with fluffy, buttery buttermilk biscuits&a classic Southern comfort meal perfect for gatherings and family dinners.
I remember the excitement in my kitchen the first time I mastered frying chicken and baking biscuits together. The aroma alone gathered everyone around the table, ready for a taste of classic comfort.
Ingredients
- Chicken (drumsticks and thighs, skin-on, bone-in): 8 pieces
- Buttermilk: 2 cups
- Hot sauce: 1 tablespoon
- All-purpose flour: 2 cups (for chicken) + 2 cups (for biscuits)
- Paprika: 1 tablespoon
- Garlic powder: 2 teaspoons
- Onion powder: 2 teaspoons
- Cayenne pepper: 1 teaspoon
- Salt: 2 teaspoons (for chicken) + 1 teaspoon (for biscuits)
- Black pepper: 1 teaspoon
- Vegetable oil: for frying
- Baking powder: 1 tablespoon
- Baking soda: 1/2 teaspoon
- Sugar: 1 tablespoon
- Cold unsalted butter, cubed: 1/2 cup (115 g)
- Cold buttermilk (plus more for brushing): 3/4 cup
Instructions
- Marinate the Chicken
- Combine buttermilk and hot sauce in a large bowl. Add chicken pieces and coat thoroughly. Cover and refrigerate for at least 2 hours (overnight preferred).
- Prepare the Biscuit Dough
- Preheat oven to 220°C (425°F). Whisk flour, baking powder, baking soda, salt, and sugar. Cut in cold butter until mixture resembles coarse crumbs. Add cold buttermilk and gently mix.
- Shape and Bake Biscuits
- Turn dough onto a floured surface and pat to 1 inch thickness. Fold dough and pat down 3 to 4 times. Cut with a 2.5 inch cutter, place on lined baking sheet, brush with buttermilk, and bake 12 to 15 minutes until golden.
- Prepare the Chicken Coating
- Mix flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper in a shallow dish.
- Dredge and Fry Chicken
- Heat 2 inches vegetable oil to 175°C (350°F). Remove chicken from marinade, dredge in seasoned flour, and fry in batches for 12 to 15 minutes until golden and cooked through. Drain on wire rack.
- Serve
- Enjoy fried chicken hot with freshly baked buttermilk biscuits.
Save to Pinterest Every Sunday my family requested this dinner, with cheerful chatter as we passed the platter around, making memories over homemade Southern staples.
Required Tools
Mixing bowls are needed for marinade and biscuit dough, while a sturdy pastry cutter (or forks) ensures flaky biscuits. A wire rack and kitchen thermometer help achieve perfect, crispy chicken every time.
Allergen Information
This dish contains wheat (gluten), dairy, and chicken. If brushing biscuits with egg wash, it may contain traces of egg&always check ingredient labels for sensitivities.
Nutritional Information (per serving)
Calories: 850, Total Fat: 47 g, Carbohydrates: 62 g, Protein: 45 g
Save to Pinterest Serve this meal hot and share it with the people you love&good food tastes even better together.
Recipe Questions & Answers
- → How should the chicken be marinated?
Marinate chicken pieces in a mixture of buttermilk and hot sauce for at least 2 hours to ensure tenderness and flavor infusion.
- → What is the best oil for frying chicken?
Use vegetable oil heated to 175°C (350°F) for even frying and a crispy golden crust.
- → How can I achieve flaky buttermilk biscuits?
Use cold unsalted butter cut into flour, mix just until combined with cold buttermilk, and fold the dough multiple times before cutting and baking.
- → Can I make the chicken extra crispy?
Double-dip the chicken in buttermilk and seasoned flour before frying to create a thicker, crunchier coating.
- → What temperature should the chicken reach when cooked?
Cook chicken until it reaches an internal temperature of 75°C (165°F) to ensure it is safe and juicy.