Southern fried chicken biscuits (Printable)
A Southern staple featuring crispy fried chicken paired with flaky, buttery biscuits.
# What's Needed:
→ For the Fried Chicken
01 - 8 pieces bone-in, skin-on chicken (legs and thighs preferred)
02 - 2 cups buttermilk
03 - 2 teaspoons hot sauce
04 - 2 cups all-purpose flour
05 - 1 teaspoon paprika
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - 1/2 teaspoon cayenne 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 sugar
16 - 3/4 teaspoon salt
17 - 1/2 cup (1 stick) cold unsalted butter, cubed
18 - 3/4 cup cold buttermilk (plus more for brushing)
# How to Make It:
01 - Whisk together buttermilk and hot sauce in a large bowl. Add chicken pieces, coating thoroughly. Cover and refrigerate for at least 4 hours or overnight for optimal flavor penetration.
02 - Combine flour, baking powder, baking soda, sugar, and salt in a large bowl. Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs. Add cold buttermilk and mix just until dough comes together. Turn onto a floured surface, gently pat to 3/4-inch thickness. Fold dough in half and pat out again; repeat this folding process twice to create flaky layers.
03 - Cut biscuits using a 2-inch round cutter. Place on parchment-lined baking sheet, positioning them close together for soft sides. Brush tops with additional buttermilk. Bake at 425°F for 12–15 minutes until golden brown. Cool slightly before serving.
04 - Mix flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne in a shallow dish. Remove chicken from marinade, allowing excess liquid to drip off. Dredge each piece in seasoned flour, pressing firmly to adhere coating. Let coated chicken rest on a rack for 10 minutes to set the breading.
05 - Heat 1–2 inches of vegetable oil in a large, heavy skillet or Dutch oven to 350°F. Fry chicken in batches without overcrowding, turning occasionally, until golden brown and cooked through—approximately 15–18 minutes for dark meat and 12–15 minutes for white meat. Transfer to a wire rack or paper towels to drain.
06 - Plate hot fried chicken alongside warm, flaky buttermilk biscuits. Serve with honey, hot sauce, or homemade gravy if desired.
# Tips for Success:
01 -
- The buttermilk marinade makes the chicken impossibly tender while creating that signature crispy crust everyone fights over
- Homemade biscuits fresh from the oven will ruin you for store bought forever in the best possible way
02 -
- Letting the flour coated chicken rest for ten minutes before frying prevents the coating from sliding off in hot oil
- Temperature control matters too much to guessuse a thermometer and maintain 350°F throughout frying
03 -
- Season your flour dredge generously and taste test a tiny bit to ensure the spice balance works for you
- Line your baking sheet with parchment paper for biscuits that release easily and cleanup that takes seconds