Save Crispy, juicy fried chicken paired with fluffy, buttery buttermilk biscuits—a classic Southern comfort meal perfect for gatherings and family dinners.
Growing up in the South, I always looked forward to Sundays when my grandmother made her famous fried chicken and biscuits. The crackle of chicken coming out of the skillet and the scent of butter melting into warm biscuits always meant family was close by.
Ingredients
- Chicken (drumsticks and thighs, skin-on, bone-in): 8 pieces
- Buttermilk: 2 cups
- Hot sauce: 1 tablespoon
- All-purpose flour: 2 cups (for coating chicken)
- Paprika: 1 tablespoon
- Garlic powder: 2 teaspoons
- Onion powder: 2 teaspoons
- Cayenne pepper: 1 teaspoon
- Salt: 2 teaspoons (plus 1 teaspoon for biscuits)
- Black pepper: 1 teaspoon
- Vegetable oil: For frying
- All-purpose flour: 2 cups (for biscuits)
- Baking powder: 1 tablespoon
- Baking soda: 1/2 teaspoon
- Sugar: 1 tablespoon
- Cold unsalted butter, cubed: 1/2 cup (115 g)
- Cold buttermilk: 3/4 cup (plus more for brushing)
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Instructions
- Marinate the Chicken:
- In a large bowl, combine buttermilk and hot sauce. Add chicken, ensuring all pieces are coated. Cover and refrigerate for at least 2 hours, or overnight.
- 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 looks like coarse crumbs. Add cold buttermilk and gently mix until just combined.
- Shape and Bake Biscuits:
- Turn dough onto a floured surface and pat to 1-inch thick. Fold dough over itself and pat again; repeat a few times. Cut biscuits with a 2.5-inch cutter and arrange on parchment-lined baking sheet. Brush tops with buttermilk. Bake for 12–15 minutes until golden.
- Prepare the Chicken Coating:
- Mix flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper in a shallow dish.
- Dredge and Fry Chicken:
- Heat oil in a heavy skillet to 175°C (350°F). Remove chicken from marinade, allowing excess to drip off. Dredge pieces in seasoned flour, making sure coating sticks well. Fry chicken in batches for 12–15 minutes, turning occasionally, until golden and cooked through (75°C/165°F inside). Drain on wire rack.
- Serve:
- Enjoy fried chicken hot with freshly baked buttermilk biscuits.
Save 
Save Whenever we made this meal at home, everyone would race to grab their favorite piece of chicken and a piping-hot biscuit. The tradition still brings laughter and joy to any dinner table.
Required Tools
Mixing bowls, pastry cutter, biscuit cutter, baking sheet, parchment paper, heavy skillet, wire rack, tongs, kitchen thermometer
Allergen Information
This recipe contains wheat (gluten), dairy, and chicken. Be sure to check all ingredient labels if concerned about allergens.
Nutritional Information
Per serving: Calories 850, Total Fat 47 g, Carbohydrates 62 g, Protein 45 g
Save 
Save This Southern meal is a true comfort classic. Enjoy every bite, and don't forget the biscuits!
Recipe FAQ
- → How do I ensure the chicken stays juicy?
Marinating chicken in buttermilk and hot sauce tenderizes it and locks in moisture for juicy results.
- → What is the best oil for frying the chicken?
Use vegetable oil or another high-smoke-point oil to fry the chicken evenly without burning.
- → How can I make the biscuits extra flaky?
Cut cold butter into the flour mixture until it resembles coarse crumbs, then fold dough gently before baking.
- → Can I prepare the chicken coating in advance?
Yes, mixing the seasoned flour ahead of time allows for quick dredging right before frying.
- → What internal temperature should the chicken reach?
The chicken should reach 75°C (165°F) internally to ensure it’s fully cooked and safe to eat.
