Southern Fried Chicken Biscuits (Printable)

Crispy chicken and fluffy buttermilk biscuits combine for a comforting Southern meal.

# What You Need:

→ 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

→ 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 cold unsalted butter, 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 tenderness.
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 flakiness, then pat out again. Cut biscuits using a 2.5-inch round cutter. Place on a parchment-lined baking sheet and bake 12-15 minutes until golden. 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 seasoned flour, pressing coating 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 (internal temperature reaches 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 peak temperature and texture.

# Expert Tips:

01 -
  • The biscuit recipe alone will become your go-to for everything
  • That crispy exterior gives way to impossibly juicy meat every time
  • Something magical happens when you break warm biscuit into fried chicken drippings
02 -
  • Oil temperature drops when you add cold chicken, so let it recover between batches
  • Overworking biscuit dough makes them tough, so handle minimally and with confidence
  • The buttermilk marinade is not optional, it is the secret to restaurant quality results
03 -
  • Sprinkle a little extra salt on the chicken immediately after frying for maximum flavor
  • If your biscuits spread too much, your butter was probably too soft or the oven not hot enough

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