Southern Fried Chicken Biscuits (Printable)

Crispy fried chicken with fluffy buttermilk biscuits, a comforting Southern classic perfect for family gatherings.

# What You'll Need:

→ For the Fried Chicken

01 - 8 pieces bone-in, skin-on chicken (legs, thighs, breasts, or a mix)
02 - 2 cups buttermilk
03 - 2 teaspoons hot sauce (optional)
04 - 2 cups all-purpose flour
05 - 1 tablespoon cornstarch
06 - 1 tablespoon paprika
07 - 2 teaspoons garlic powder
08 - 2 teaspoons onion powder
09 - 1 teaspoon cayenne pepper
10 - 2 teaspoons salt
11 - 1 teaspoon black pepper
12 - Vegetable oil, for frying

→ For the Buttermilk Biscuits

13 - 2 cups all-purpose flour
14 - 1 tablespoon baking powder
15 - 1/2 teaspoon baking soda
16 - 1 teaspoon salt
17 - 1 tablespoon sugar
18 - 1/2 cup (1 stick) cold unsalted butter, cut into cubes
19 - 3/4 cup cold buttermilk (plus extra for brushing)

# How to Make It:

01 - In a large bowl, combine the buttermilk and hot sauce. Add the chicken pieces, turning to coat thoroughly. Cover and marinate in the refrigerator for at least 1 hour, or overnight for best results and maximum flavor penetration.
02 - Preheat oven to 425°F. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar until well combined. Add cold butter cubes and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Stir in cold buttermilk just until combined; do not overmix.
03 - Turn dough onto a lightly floured surface and gently pat into a 1-inch thick rectangle. Use a round cutter to cut biscuits, pressing straight down without twisting. Reroll scraps only once if needed. Place biscuits on a parchment-lined baking sheet. Brush tops with extra buttermilk. Bake for 12–15 minutes until golden brown on top. Cool slightly before serving.
04 - In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Remove chicken from marinade, allowing excess liquid to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing firmly to adhere the coating. Place dredged chicken on a wire rack and let rest for 10 minutes to help the coating set.
05 - Fill a large, heavy skillet or Dutch oven with 1 inch of vegetable oil. Heat to 350°F, monitoring with a thermometer. Fry chicken in batches without overcrowding, placing pieces skin side down first. Cook until golden brown and cooked through to an internal temperature of 165°F, approximately 15–18 minutes per batch. Transfer to a wire rack or paper towels to drain.
06 - Serve the hot fried chicken alongside freshly baked buttermilk biscuits. Offer honey, hot sauce, or gravy on the side for dipping. Serve immediately while chicken is crispy and biscuits are warm.

# Expert Advice:

01 -
  • The buttermilk marinade makes the chicken incredibly tender while keeping the crust shatteringly crisp
  • Homemade biscuits are easier than you think and worth every minute of effort
  • This meal brings people together like nothing else I know
02 -
  • Oil temperature drops when you add chicken, so let it come back up between batches
  • Don't skip the 10 minute resting period after dredging or your coating will slide off
  • Biscuits freeze beautifully uncooked, so make double and save half for later
03 -
  • Use a meat thermometer, don't guess, undercooked chicken is not worth the risk
  • Cast iron holds heat better than most pans and gives superior results

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