Southern Fried Chicken Biscuits (Printable Version)
Crispy fried chicken and fluffy buttermilk biscuits come together in a flavorful Southern classic.
# What You'll Need:
→ For the Fried Chicken
01 - 8 pieces bone-in, skin-on chicken (thighs, drumsticks, or breasts)
02 - 2 cups buttermilk
03 - 2 teaspoons hot sauce
04 - 2 cups all-purpose flour
05 - 1 tablespoon paprika
06 - 2 teaspoons garlic powder
07 - 2 teaspoons onion powder
08 - 1 teaspoon cayenne pepper
09 - 2 teaspoons salt
10 - 1 teaspoon black 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 salt
16 - 6 tablespoons unsalted butter, cold and diced
17 - 3/4 cup cold buttermilk
18 - 1 tablespoon honey, for brushing
# How to Make It:
01 - Combine buttermilk and hot sauce in a large bowl. Add chicken pieces, turn to coat thoroughly, cover, and refrigerate for at least 2 hours or overnight for optimal flavor penetration.
02 - Preheat oven to 450°F. Whisk flour, baking powder, baking soda, and salt in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Pour in buttermilk and stir just until combined.
03 - Turn dough onto a floured surface, gently pat to 3/4-inch thickness. Fold dough over itself 2-3 times for flaky layers, then pat out again. Cut biscuits using a 2.5-inch round cutter and place on a parchment-lined baking sheet. Bake 12-15 minutes until golden brown. Brush tops with honey or melted butter if desired.
04 - Combine flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper in a large bowl. Remove chicken from marinade, allowing excess to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing lightly to adhere.
05 - Heat 1.5 inches of vegetable oil in a deep skillet or Dutch oven to 350°F. Fry chicken in batches, turning occasionally, until golden brown and cooked through to an internal temperature of 165°F, about 12-15 minutes per batch. Drain on a wire rack or paper towels.
06 - Plate warm fried chicken alongside hot buttermilk biscuits. Serve immediately while both components are at their optimal temperature and texture.
# Expert Tips:
01 -
- The buttermilk marinade creates the most tender, juicy meat youve ever tasted
- These biscuits rise so high and flaky, people will think youre hiding a secret
- That crispy seasoned crust locks in all the chicken juices
02 -
- Don't crowd the pan or the oil temperature will drop and you'll get soggy crust
- Letting the chicken rest after frying is crucial for juicy meat
03 -
- Double dredge the chicken for extra thick crust: dip in buttermilk again after the first flour coating
- Let your fried chicken rest on a wire rack, not paper towels, to keep the bottom crust crispy