Southern fried chicken with biscuits (Printable Version)

Crispy fried chicken paired with soft, buttery buttermilk biscuits for a comforting Southern meal.

# What You'll Need:

→ For the Fried Chicken

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→ For the Buttermilk Biscuits

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# How to Make It:

01 - In a large bowl, combine the buttermilk and hot sauce. Add the chicken pieces, turning to coat. Cover and marinate in the refrigerator for at least 1 hour, or overnight for best results.
02 - Preheat oven to 425°F. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Add cold butter and use a pastry cutter or fingers to work it in until the mixture resembles coarse crumbs. Stir in buttermilk just until combined; do not overmix.
03 - Turn dough onto a lightly floured surface. Pat into a 1-inch thick rectangle. Use a round cutter to cut biscuits, rerolling scraps if needed. Place on a parchment-lined baking sheet. Brush tops with extra buttermilk. Bake 12–15 minutes until golden. Cool slightly before serving.
04 - In a shallow dish, mix flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Remove chicken from marinade, letting excess drip off. Dredge each piece in the seasoned flour, pressing to adhere. Place on a wire rack and let rest 10 minutes.
05 - Fill a large, heavy skillet or Dutch oven with 1 inch of vegetable oil. Heat to 350°F. Fry chicken in batches, skin side down first, until golden brown and cooked through (internal temp 165°F), about 15–18 minutes per batch. Drain on paper towels.
06 - Serve the hot fried chicken with freshly baked buttermilk biscuits.

# Expert Tips:

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  • That shatteringly crispy exterior gives way to impossibly juicy meat every single time
  • The homemade biscuits are easier than you think and worth every minute
  • Something incredible happens when people gather around a platter of fried chicken
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  • Pat the chicken dry before marinating, or the buttermilk won't penetrate properly
  • Letting the dredged chicken rest for 10 minutes prevents the coating from falling off in the hot oil
  • An instant-read thermometer takes all the guesswork out of knowing when the chicken is done
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  • Don't crowd the pan—frying in batches keeps the oil temperature steady
  • The biscuit dough should be handled minimally for the tenderest results

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