Southern Fried Chicken Biscuits

The smell of frying chicken hitting hot oil still takes me back to my grandmother's kitchen, where Sunday afternoons meant the whole house would fill with that unmistakable savory-sweet aroma. I've spent years trying to recreate that perfect crunch and her impossibly tender biscuits. This recipe is the closest I've come to those memories, with a few tricks I picked up along the way.

Last summer I made this for a group of friends who'd never had authentic Southern fried chicken. Watching their eyes light up at that first bite, the way they went quiet for a second, then started talking about how they'd never tasted anything like it, that's the moment this recipe became a staple in my house. The biscuits disappeared faster than I could get them to the table.

Ingredients

• Bone-in chicken pieces: The bone keeps the meat juicy while it fries, and skin-on gives you that essential crispy texture
• Buttermilk: This isn't optional, it's what tenderizes the chicken and adds that subtle tang
• Cornstarch in the dredge: My secret weapon for extra crunch, learned after too many soggy batches
• Cold butter for biscuits: Must be cold, straight from the fridge, no exceptions
• Hot sauce in marinade: Doesn't make the chicken spicy, just deepens the flavor

Instructions

Marinate the chicken overnight:

Combine buttermilk and hot sauce in a large bowl, add chicken pieces, and let them soak in the refrigerator. This step is what separates good fried chicken from great fried chicken.

Make the biscuit dough while oven heats:

Whisk flour, baking powder, baking soda, salt, and sugar together. Work in cold butter with your fingers until you see coarse crumbs, then stir in buttermilk just until the dough comes together.

Cut and bake those biscuits:

Pat dough to one inch thick, cut rounds with a floured cutter, and place on parchment paper. Brush tops with buttermilk and bake until golden brown, about 12 to 15 minutes.

Prepare the dredging station:

Mix flour with cornstarch and all those spices, then coat each marinated chicken piece thoroughly. Let them rest on a wire rack for 10 minutes so the coating sets.

Fry until perfectly golden:

Heat oil to 350 degrees and fry chicken in batches, skin side down first, until internal temperature reaches 165 degrees. This takes patience but results in perfectly cooked meat.

Bring everything to the table hot:

Let chicken drain on paper towels, then serve alongside fresh biscuits while everything is still warm and inviting.

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My cousin calls me every time she makes this recipe, which is often now. She says it reminds her of family dinners she thought she'd never experience again. That's what food does, connects us to memories and creates new ones all at once.

Getting The Crust Right

I used to struggle with crust that would peel away from the meat. The trick turned out to be letting the dredged chicken rest before frying. That 10 minute wait lets the coating bond to the meat so it stays put through the whole frying process.

Biscuit Wisdom

Overworking biscuit dough is the enemy. Mix until just combined and stop, even if there are still some dry spots visible. Those little patches of flour will disappear during baking, and your biscuits will be lighter for it.

Serving Suggestions

Honey butter takes these biscuits over the top. Just mix softened butter with honey and a pinch of salt. For the chicken, hot sauce on the side is traditional, but I've seen people put honey on it too and they're not wrong.

• Makes incredible leftovers, if you have any
• Coleslaw on the side cuts through the richness beautifully
• Sweet tea is practically required

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There's something deeply satisfying about making this meal from scratch. Maybe it's the connection to tradition, or maybe it's just that it tastes incredible. Either way, I hope this becomes one of your go-to recipes too.

Recipe FAQs

→ How do you achieve crispy fried chicken skin?

Marinating the chicken in buttermilk tenderizes the meat, while dredging it in a seasoned flour and cornstarch mixture before frying ensures a crispy, golden crust.

→ What is the purpose of buttermilk in biscuits?

Buttermilk reacts with baking powder and baking soda to create a tender, flaky texture in the biscuits and adds a subtle tangy flavor.

→ Can I prepare the chicken marinade ahead of time?

Yes, marinating the chicken overnight in buttermilk and hot sauce enhances flavor and tenderness for the best results.

→ What oil is best for frying chicken?

Use a neutral oil with a high smoke point like vegetable or peanut oil to ensure even frying and a crispy exterior.

→ How do you prevent overmixing biscuit dough?

Combine ingredients gently and avoid overworking the dough to maintain flakiness and tenderness in the baked biscuits.

→ Can the chicken be baked instead of fried?

Yes, baking the dredged chicken at 400°F for 35–40 minutes offers a lighter alternative while still achieving a crispy texture.