Southern Fried Chicken Biscuits (Printable)
Crispy fried chicken pairs with flaky buttermilk biscuits for a comforting Southern classic.
# What You'll Need:
→ 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
→ 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 cold unsalted butter, cubed
18 - 3/4 cup cold buttermilk plus extra for brushing
# Steps:
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 tenderness.
02 - Combine flour, baking powder, baking soda, sugar, and salt in a large bowl. Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs. Add cold buttermilk and mix just until dough comes together. Turn onto floured surface, pat to 3/4-inch thickness, fold in half, and repeat twice for flaky layers.
03 - Cut biscuits with a 2-inch cutter and place on parchment-lined baking sheet, arranged close together for soft sides. Brush tops with 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 to drip off. Press each piece firmly into seasoned flour mixture to coat thoroughly. Let coated chicken rest for 10 minutes to help coating adhere.
05 - Heat 1–2 inches vegetable oil in a heavy skillet to 350°F. Fry chicken in batches without overcrowding, turning occasionally, until golden brown and cooked through—approximately 15–18 minutes for dark meat, 12–15 minutes for white meat. Drain on wire rack or paper towels.
06 - Serve hot fried chicken alongside warm, freshly baked biscuits. Offer honey, hot sauce, or gravy as condiments.
# Expert Tips:
01 -
- The marinade makes the chicken impossibly tender while keeping that crunch intact
- These biscuits bake up so fluffy they practically float off the plate
- Your whole house will smell like Sunday dinner at a Southern home
02 -
- Letting the coated chicken rest before frying prevents the crust from sliding off
- Oil that's too hot makes the outside burn while the inside stays raw
- Crowding the skillet drops the oil temperature and makes soggy chicken
03 -
- Pat the chicken completely dry before marinating for better adhesion
- Use a cast-iron skillet for the most even heat distribution