Save Crispy, juicy fried chicken paired with fluffy, buttery buttermilk biscuits—a classic Southern comfort meal perfect for gatherings and family dinners.
I first experienced authentic Southern fried chicken on a summer road trip through Georgia. The memory of biting into golden fried chicken alongside warm, homemade biscuits is still one of my favorite food memories.
Ingredients
- Chicken: 8 pieces drumsticks and thighs, skin-on, bone-in
- Buttermilk (for marinade): 2 cups
- Hot sauce: 1 tablespoon
- All-purpose flour (for coating): 2 cups
- Paprika: 1 tablespoon
- Garlic powder: 2 teaspoons
- Onion powder: 2 teaspoons
- Cayenne pepper: 1 teaspoon
- Salt: 2 teaspoons
- Black pepper: 1 teaspoon
- Vegetable oil: For frying
- All-purpose flour (for biscuits): 2 cups
- Baking powder: 1 tablespoon
- Baking soda: 1/2 teaspoon
- Salt (for biscuits): 1 teaspoon
- Sugar: 1 tablespoon
- Cold unsalted butter, cubed: 1/2 cup (115 g)
- Cold buttermilk: 3/4 cup (plus more for brushing)
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 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 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 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 This recipe brings my family around the table every time. The kids especially love helping to cut out the biscuits before they bake.
Serving Suggestions
Serve with coleslaw, pickles, or your favorite Southern sides for a true comfort food experience.
Make Ahead & Storage
Marinate chicken overnight and prepare biscuit dough ahead for easier assembly. Store leftovers in airtight containers and reheat in the oven for best texture.
Nutrition & Allergens
This dish contains wheat and dairy and is not suitable for vegetarians. Each serving provides approximately 850 calories, 47g fat, 62g carbohydrates, and 45g protein.
Save Enjoy this ultimate Southern meal fresh from your kitchen. Nothing beats classic comfort food made with love!
Recipe Help & Answers
- → How long should the chicken marinate?
For best flavor and tenderness, marinate the chicken in buttermilk and hot sauce for at least 2 hours, preferably overnight.
- → What oil is best for frying chicken?
Use vegetable oil with a high smoke point, such as peanut or canola oil, heated to 175°C (350°F) for crisp frying.
- → How do you achieve flaky buttermilk biscuits?
Cut cold butter into the flour mixture until coarse crumbs form, handle dough gently, then fold and pat before baking to create flaky layers.
- → Can the biscuits be prepared ahead of time?
Yes, biscuit dough can be made in advance and refrigerated, then baked fresh before serving to maintain fluffiness.
- → What side dishes pair well with this meal?
Classic pairings include coleslaw, pickles, or a drizzle of honey over biscuits for added sweetness.