Southern Fried Chicken Biscuits (Printable Version)
Crispy golden chicken paired with flaky, buttery biscuits for a hearty Southern classic.
# 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 cold unsalted butter, cubed (1 stick)
18 - 3/4 cup cold buttermilk (plus more for brushing)
# Step-by-Step:
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 tenderness.
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 floured surface, gently pat to 3/4-inch thickness. Fold dough in half and pat out again; repeat twice for flaky layers.
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 - In a shallow dish, mix flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne. 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 with honey, hot sauce, or homemade gravy if desired.
# Expert Advice:
01 -
- The buttermilk marinade makes the chicken impossibly tender while creating that irresistible crust everyone fights over
- These biscuits are foolproof even if you think you cant bake, they rise tall and flaky every single time
02 -
- Letting the coated chicken rest for 10 minutes before frying prevents the crust from sliding off during cooking
- Maintaining oil temperature around 350°F prevents greasy chicken and ensures proper cooking throughout
03 -
- Cast iron skillets maintain heat better than stainless steel, giving you more consistent frying results
- Season your flour at least an hour before you need it so the flavors have time to meld together