Southern Fried Chicken Biscuits

Crispy, juicy fried chicken paired with fluffy, buttery buttermilk biscuits—a classic Southern comfort meal perfect for gatherings and family dinners.

The first time I made these Southern fried chicken and biscuits for my family, they couldn't stop raving about the tender chicken and flaky biscuits. It's the recipe that brings everyone to the table and always draws requests for seconds.

Ingredients

• Chicken (drumsticks and thighs, skin-on, bone-in): 8 pieces
• Buttermilk: 2 cups
• Hot sauce: 1 tablespoon
• All-purpose flour: 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: 2 cups (for biscuits)
• Baking powder: 1 tablespoon
• Baking soda: 1/2 teaspoon
• Salt: 1 teaspoon (for biscuits)
• 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 until mixture resembles coarse crumbs. Add cold buttermilk and mix just until combined.

Shape and Bake Biscuits:

Turn dough onto a floured surface and gently pat into 1-inch thickness. Fold dough in half and pat down; repeat 3 times. Cut biscuits with a 2.5-inch cutter and place on baking sheet lined with parchment paper. Brush tops with buttermilk then bake 12–15 minutes until golden.

Prepare the Chicken Coating:

In a shallow dish, mix flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.

Dredge and Fry Chicken:

Heat 2 inches of oil to 175°C (350°F) in a heavy skillet. Remove chicken from marinade, let excess drip off. Dredge each piece in seasoned flour, pressing to adhere. Fry chicken in batches for 12–15 minutes, turning occasionally, until golden brown and internal temperature reaches 75°C (165°F). Drain on wire rack.

Serve:

Serve fried chicken hot with fresh buttermilk biscuits.

Save to Pinterest

This recipe has become a staple for family Sunday dinners. Everyone loves getting involved with the biscuit cutting and taste-testing the hot chicken straight from the skillet.

Required Tools

Mixing bowls, pastry cutter or forks, biscuit cutter, baking sheet, parchment paper, heavy skillet or Dutch oven, wire rack, tongs, kitchen thermometer

Allergen Information

Contains wheat (gluten), dairy, and chicken. Always check ingredient labels as products may vary.

Nutritional Information

Per serving: 850 calories, 47 g total fat, 62 g carbohydrates, 45 g protein.

Save to Pinterest

Serve warm and enjoy the satisfying combination of crispy chicken and tender biscuits. Your Southern comfort feast is ready for sharing.

Answers to Recipe Questions

→ How do you achieve crispy chicken skin?

Marinate the chicken in buttermilk to tenderize, then dredge twice in seasoned flour before frying in hot oil to lock in crispiness.

→ What is key to fluffy buttermilk biscuits?

Use cold butter cut into the dry ingredients and minimal mixing to keep the dough light, resulting in flaky, tender biscuits.

→ Can these biscuits be made ahead?

Yes, biscuit dough can be prepared and chilled before baking; bake fresh for best texture and flavor.

→ What oil temperature is ideal for frying chicken?

Maintain oil at around 175°C (350°F) to ensure even cooking and a golden, crispy crust without burning.

→ Are there tips to keep chicken juicy inside?

Marinating in buttermilk and hot sauce helps tenderize; also avoid overcrowding the pan to maintain oil temperature during frying.

→ What sides pair well with this dish?

Classic Southern sides like coleslaw, pickles, or honey drizzle enhance the meal’s flavors and texture contrast.