Southern Fried Chicken Biscuits (Printable View)
Crispy fried chicken paired with fluffy buttermilk biscuits for a comforting Southern meal.
# Ingredient List:
→ Fried Chicken
01 - 8 pieces bone-in, skin-on chicken thighs, drumsticks, or breasts
02 - 2 cups buttermilk
03 - 2 teaspoons hot sauce
04 - 2 cups all-purpose flour
05 - 1 tablespoon paprika
06 - 2 teaspoons garlic powder
07 - 2 teaspoons onion powder
08 - 1 teaspoon cayenne pepper
09 - 2 teaspoons salt
10 - 1 teaspoon black pepper
11 - Vegetable oil for frying
→ Buttermilk Biscuits
12 - 2 cups all-purpose flour
13 - 1 tablespoon baking powder
14 - 1/2 teaspoon baking soda
15 - 1 teaspoon salt
16 - 6 tablespoons cold unsalted butter, diced
17 - 3/4 cup cold buttermilk
18 - 1 tablespoon honey for brushing
# How to Prepare:
01 - Combine buttermilk and hot sauce in a large bowl. Add chicken pieces, turn to coat thoroughly. Cover and refrigerate for at least 2 hours or overnight for maximum tenderness.
02 - Preheat oven to 450°F. Whisk flour, baking powder, baking soda, and salt in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Pour in buttermilk and stir just until combined.
03 - Turn dough onto a floured surface and gently pat to 3/4-inch thickness. Fold dough over itself 2-3 times for flaky layers, then pat out again. Cut using a 2.5-inch round cutter. Place on parchment-lined baking sheet and bake 12-15 minutes until golden. Brush with honey if desired.
04 - Combine flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper in a large bowl. Remove chicken from marinade, allowing excess to drip off. Dredge each piece thoroughly in seasoned flour, pressing coating to adhere.
05 - Heat 1.5 inches of oil in a deep skillet or Dutch oven to 350°F. Fry chicken in batches, turning occasionally, until golden brown and internal temperature reaches 165°F, about 12-15 minutes per batch. Drain on wire rack or paper towels.
06 - Plate warm fried chicken alongside hot buttermilk biscuits. Serve immediately while both are at optimal temperature.
# Expert Suggestions:
01 -
- The biscuit technique I picked up from a short order cook who swore by folding the dough three times
- That buttermilk marinade works magic on making chicken tender enough to cut with a fork
02 -
- I learned the hard way that hot oil splatters when chicken goes in so step back and be ready
- Cold butter for biscuits cannot be skipped because room temperature butter will not give you those flaky layers
03 -
- Cast iron holds heat beautifully for fried chicken and creates the most even golden color
- Lightly toast your flour coating in the oven for 10 minutes beforehand for extra crunch