Southern Fried Chicken Biscuits (Printable)
Crispy golden chicken paired with tender, flaky buttermilk biscuits for a classic Southern comfort.
# What You'll Need:
→ For the 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
→ For the 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 (1 stick) cold unsalted butter, cubed
18 - 3/4 cup cold buttermilk (plus more for brushing)
# How-To 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 flavor penetration.
02 - Combine flour, baking powder, baking soda, sugar, and salt in a large bowl. Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs. Add cold buttermilk and mix just until dough comes together. Turn onto a floured surface, gently pat to 3/4-inch thickness. Fold dough in half and pat out again; repeat twice for flakiness.
03 - Cut biscuits with a 2-inch cutter. Place on parchment-lined baking sheet, positioned close together for soft sides. Brush tops with buttermilk. Bake at 425°F for 12–15 minutes or 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. Dredge each piece in seasoned flour, pressing firmly to adhere coating. Let coated chicken rest for 10 minutes to set the breading.
05 - Heat 1–2 inches of vegetable oil in a large, heavy skillet to 350°F. Fry chicken in batches, 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 - Plate hot fried chicken alongside warm, flaky biscuits. Serve immediately while both components are at their peak temperature and texture.
# Expert Advice:
01 -
- The buttermilk marinade makes the chicken impossibly tender while the biscuits stay fluffy for days
- Nothing beats the satisfaction of pulling chicken from the oil that looks straight out of a Southern cookbook
02 -
- Oil temperature drops dramatically when you add chicken, so let it come back up between batches or you'll end up with greasy meat
- Letting the dredged chicken rest for those 10 minutes feels like forever but it's the difference between coating that sticks and coating that falls off
03 -
- Lining the baking sheet with parchment paper means zero cleanup and biscuits that release easily
- Fresh herbs in the flour dredge, especially thyme or rosemary, make the chicken taste restaurant-quality