Southern Fried Chicken Biscuits (Printable View)

Crispy fried chicken served alongside fluffy, buttery buttermilk biscuits for a comforting Southern meal.

# Ingredient List:

→ Fried Chicken

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→ Buttermilk Biscuits

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# How to Prepare:

01 - Combine buttermilk and hot sauce in a large bowl. Add chicken pieces, turning to coat completely. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor penetration.
02 - Preheat oven to 425°F. Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs. Stir in buttermilk just until dough comes together—do not overmix.
03 - Turn dough onto a lightly floured surface. Pat into a 1-inch thick rectangle. Cut rounds using a biscuit cutter, rerolling scraps once if needed. Place on parchment-lined baking sheet. Brush tops with additional buttermilk. Bake 12–15 minutes until golden brown.
04 - Combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and black pepper in a shallow dish. Remove chicken from marinade, allowing excess to drip off. Press each piece into seasoned flour mixture, coating thoroughly. Transfer to wire rack and rest 10 minutes to set coating.
05 - Pour 1 inch of vegetable oil into a large, heavy skillet or Dutch oven. Heat to 350°F. Fry chicken in batches, starting skin side down, until golden brown and internal temperature reaches 165°F, approximately 15–18 minutes per batch. Drain on paper towels.
06 - Arrange hot fried chicken alongside freshly baked biscuits. Serve immediately with honey, hot sauce, or gravy for dipping.

# Expert Suggestions:

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  • The buttermilk marinade makes the chicken impossibly tender while creating that coveted crust that shatters with every bite
  • Homemade biscuits are easier than you think and worth every minute of effort
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  • Letting the dredged chicken rest for 10 minutes before frying is the difference between coating that sticks and coating that slides off
  • Oil temperature drops when you add cold chicken, so let it recover between batches or you will end up with greasy results
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  • Use a kitchen thermometer to maintain oil temperature without guesswork
  • Season your flour generously since some seasoning stays in the dish rather than on the chicken

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