Southern Fried Chicken Biscuits

The smell of frying chicken still takes me back to my grandmother's tiny kitchen in Alabama, where she'd shoo us outside because the oil was popping too dangerously. She claimed her grandmother taught her the secret was in the buttermilk soak, but I swear it was actually the way she hummed old gospel songs while flouring every piece. Years later, I discovered she also added a splash of vinegar to her buttermilk when it wasn't quite sour enough—a trick I use to this day.

Last summer, I made this for my neighbor's birthday after she mentioned missing her mama's cooking. She took one bite of the chicken and tears just started rolling down her face—not because it was sad, but because some flavors just unlock memories you didn't know were still there. We sat on her back porch eating biscuits with honey until sunset, talking about how food somehow holds onto feelings better than photographs ever could.

Ingredients

• 8 pieces bone-in chicken: Thighs and legs stay juicier during frying and dark meat has more flavor
• 2 cups buttermilk: The tang tenderizes meat while creating that signature Southern taste
• 2 teaspoons hot sauce: Adds just enough background heat without overwhelming
• 2 cups all-purpose flour: Creates the crispy coating that shatters when you bite
• 1 teaspoon paprika: Gives the crust that beautiful golden-red color
• 1 teaspoon garlic powder: Layers savory depth into every bite
• 1 teaspoon onion powder: Balances the garlic with its sweet aromatic flavor
• 1 teaspoon salt: Essential for bringing out all the spices
• 1/2 teaspoon black pepper: Provides that gentle warmth throughout
• 1/2 teaspoon cayenne pepper: Just enough to make your lips tingle pleasantly
• Vegetable oil: Needs to be about 2 inches deep in your skillet
• 2 cups all-purpose flour: For the fluffiest biscuit texture
• 1 tablespoon baking powder: Makes the biscuits rise tall and proud
• 1/2 teaspoon baking soda: Reacts with buttermilk for extra lift
• 1 teaspoon sugar: Helps the biscuits brown beautifully
• 3/4 teaspoon salt: Balances the richness of the butter
• 1/2 cup cold butter: Cold butter creates those tender flaky layers
• 3/4 cup cold buttermilk: Activates the leavening and adds tang

Instructions

Marinate the Chicken:

Whisk buttermilk and hot sauce in a large bowl until combined. Submerge chicken pieces completely, cover, and let soak in the refrigerator for at least 4 hours or overnight.

Mix the Dredge:

In a shallow dish, combine flour with paprika, garlic powder, onion powder, salt, black pepper, and cayenne until evenly distributed.

Prepare the Biscuit Dough:

Stir together flour, baking powder, baking soda, sugar, and salt in a large bowl. Cut in cold butter using a pastry cutter until mixture looks like coarse crumbs with some pea-sized pieces remaining.

Add Biscuit Liquid:

Pour in cold buttermilk and stir gently until dough just comes together. Turn onto a floured surface and pat to 3/4 inch thickness, then fold in half and pat out again.

Repeat Folding:

Fold and pat the dough two more times to build flaky layers.

Cut Biscuits:

Press a 2-inch cutter straight down without twisting. Place biscuits close together on a parchment-lined baking sheet and brush tops with additional buttermilk.

Bake Biscuits:

Bake at 425°F for 12 to 15 minutes until tops are golden brown. Let cool slightly while you start the chicken.

Coat the Chicken:

Lift chicken from marinade, letting excess drip off. Press each piece firmly into seasoned flour, turning to coat completely and shaking off any loose excess.

Rest Coated Pieces:

Let the coated chicken sit on a rack for 10 minutes so the crust sets properly.

Heat the Oil:

Pour oil into a heavy skillet until 1 to 2 inches deep. Heat to exactly 350°F, maintaining that temperature throughout frying.

Fry the Chicken:

Carefully add chicken pieces without overcrowding. Fry for about 15 to 18 minutes for dark meat, turning occasionally until deeply golden brown and cooked through.

Drain and Serve:

Transfer fried chicken to a wire rack or paper towels to drain. Serve hot alongside warm biscuits.

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After I finally mastered this recipe, my brother called me at midnight just to say he'd eaten three biscuits plain, standing over the counter. That's when I knew this wasn't just about replicating a dish—it was about creating something that pulls people into the kitchen, asking what smells so good.

Getting That Perfect Crunch

The secret to restaurant-style crunch is maintaining your oil temperature. Every time you add chicken, the heat drops, so give it a moment to recover before adding more pieces. I keep an instant-read thermometer nearby and adjust my stove heat constantly—it's worth the extra attention.

Making Biscuits Ahead

You can cut unbaked biscuits and freeze them on a baking sheet, then transfer to a bag once frozen. Bake them straight from frozen, adding a couple minutes to the time. They'll taste just as fresh, which means you're never more than 15 minutes from warm biscuits.

Serving Suggestions That Make It Special

This dish deserves to be the star of the show, but a few simple sides make it unforgettable. I like setting out small bowls of honey butter, pepper vinegar, and maybe some pickled green tomatoes if I'm feeling fancy.

• Split biscuits and drizzle with sorghum syrup for authentic sweetness
• Serve alongside coleslaw dressed with apple cider vinegar
• Offer extra hot sauce on the table for the heat seekers

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There's something almost sacred about serving this combination, watching faces light up at that first satisfying crunch. Save this for days when you need to remind yourself and someone else that simple pleasures are often the best ones.

Recipe FAQs

→ How does marinating chicken in buttermilk impact the dish?

Marinating in buttermilk tenderizes the chicken by breaking down proteins and adds subtle tangy flavor, helping the coating adhere better.

→ What is key to achieving crispy fried chicken?

Using a seasoned flour dredge and frying in hot oil at 350°F creates a crunchy, golden crust while keeping the meat juicy.

→ How are the buttermilk biscuits made flaky?

Cold butter is cut into the flour mixture, creating small pockets that produce flaky layers when baked.

→ Can the biscuits be prepared ahead of time?

Yes, biscuits freeze well and can be reheated before serving to preserve their soft texture.

→ What alternatives exist for frying chicken to reduce oil usage?

Oven-baking the chicken on a wire rack at 400°F for 35–40 minutes creates a similar crispy texture with less oil.