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 first cooked this for my family and everyone went back for seconds. It brings back memories of Sunday dinners in my grandmother's kitchen, watching her expertly fry chicken while biscuits baked in the oven.
Ingredients
- Chicken (drumsticks and thighs, skin-on, bone-in): 8 pieces
- Buttermilk: 2 cups, plus extra for brushing biscuits
- Hot sauce: 1 tablespoon
- All-purpose flour: 4 cups (2 cups for chicken coating, 2 cups for biscuits)
- Paprika: 1 tablespoon
- Garlic powder: 2 teaspoons
- Onion powder: 2 teaspoons
- Cayenne pepper: 1 teaspoon
- Salt: 3 teaspoons (2 for chicken, 1 for biscuits)
- Black pepper: 1 teaspoon
- Vegetable oil: For frying
- Baking powder: 1 tablespoon
- Baking soda: 1/2 teaspoon
- Sugar: 1 tablespoon
- Unsalted butter, cold & cubed: 1/2 cup (115 g)
Instructions
- Marinate the Chicken:
- In a large bowl, combine buttermilk and hot sauce. Add chicken pieces, ensuring they are fully coated. Cover and refrigerate for at least 2 hours (overnight preferred).
- Prepare the Biscuit Dough:
- Preheat oven to 220°C (425°F). In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs. Add cold buttermilk and mix until just combined.
- Shape and Bake Biscuits:
- Turn dough onto a floured surface, gently pat to 1-inch thickness. Fold dough in half and pat down; repeat 3 or 4 times. Cut biscuits with a 2.5-inch cutter. Place on a baking sheet lined with parchment paper. Brush tops with buttermilk. Bake for 12 or 15 minutes until golden.
- Prepare the Chicken Coating:
- In a shallow dish, mix flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
- Dredge and Fry Chicken:
- Heat 2 inches of oil to 175°C (350°F) in a heavy skillet. Remove chicken from marinade, letting excess drip off. Dredge each piece in seasoned flour, pressing to adhere. Fry chicken in batches, turning occasionally, for 12 or 15 minutes or until golden brown and internal temperature reaches 75°C (165°F). Drain on a wire rack.
- Serve:
- Serve fried chicken hot with fresh buttermilk biscuits.
Save to Pinterest Last summer, my kids helped cut out the biscuits and loved brushing the tops with buttermilk. Sharing this meal brings everyone to the table with smiles and full plates.
Serving Suggestions
Pair with classic Southern sides like coleslaw, creamy mashed potatoes, or tangy pickles. Drizzle hot honey over the biscuits for a sweet and spicy kick.
Required Tools
You will need mixing bowls, a pastry cutter (or forks), biscuit cutter, baking sheet, parchment paper, a heavy skillet or Dutch oven, wire rack, tongs, and a kitchen thermometer.
Nutritional Information
Each serving has approximately 850 calories, 47 g total fat, 62 g carbohydrates, and 45 g protein. These homemade biscuits and fried chicken are sure to satisfy your cravings!
Save to Pinterest Serve hot and savor the blend of crispy chicken and tender biscuits. This dish is sure to become your next comfort food favorite!