Southern Fried Chicken Buttermilk Biscuit

Crispy, juicy fried chicken paired with fluffy, buttery buttermilk biscuits—a classic Southern comfort meal perfect for gatherings and family dinners.

I first made this Southern fried chicken with buttermilk biscuit combo for a weekend get-together. The way the crunchy chicken and warm biscuits disappeared from the table was unforgettable—and everyone insisted I share the recipe!

Ingredients

• Chicken (drumsticks and thighs, skin-on, bone-in): 8 pieces
• Buttermilk: 2 cups
• Hot sauce: 1 tablespoon
• All-purpose flour: 2 cups
• Paprika: 1 tablespoon
• Garlic powder: 2 teaspoons
• Onion powder: 2 teaspoons
• Cayenne pepper: 1 teaspoon
• Salt: 2 teaspoons (plus 1 teaspoon for biscuits)
• Black pepper: 1 teaspoon
• Vegetable oil: for frying
• Baking powder: 1 tablespoon
• Baking soda: 1/2 teaspoon
• Sugar: 1 tablespoon
• Unsalted butter (cold, cubed): 1/2 cup (115 g)
• Cold buttermilk (plus more for brushing): 3/4 cup

Instructions

Marinate the Chicken:

Combine buttermilk and hot sauce in a large bowl. Add chicken pieces, coat evenly, cover, and refrigerate for at least 2 hours (overnight preferred).

Prepare the Biscuit Dough:

Preheat oven to 220°C (425°F). Whisk together flour, baking powder, baking soda, salt, and sugar. Cut in cold butter until mixture resembles coarse crumbs. Stir in cold buttermilk until just combined.

Shape and Bake Biscuits:

Gently pat dough to 1-inch thickness on a floured surface. Fold and pat 3 times. Cut biscuits and place on a prepared baking sheet. Brush with buttermilk. Bake 12–15 minutes until golden.

Prepare the Chicken Coating:

Mix flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper in a shallow dish.

Dredge and Fry Chicken:

Heat 2 inches oil to 175°C (350°F). Remove chicken from marinade. Dredge in seasoned flour and fry, turning occasionally, for 12–15 minutes until golden brown and cooked through. Drain on a wire rack.

Serve:

Enjoy fried chicken hot with fresh buttermilk biscuits.

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This meal has become a Sunday tradition in our family. We laugh, swap stories and compete for the last biscuit—each bite is just as comforting as the memories we create together.

Required Tools

Mixing bowls, pastry cutter or forks, biscuit cutter, baking sheet, parchment paper, heavy skillet or Dutch oven, wire rack, tongs, kitchen thermometer

Allergen Information

Contains wheat (gluten), dairy, and chicken. Always check ingredient labels for allergens.

Nutritional Information

Calories: 850, Total Fat: 47 g, Carbohydrates: 62 g, Protein: 45 g (per serving)

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Serve this with coleslaw or pickles for a complete Southern experience. A drizzle of honey on your biscuit brings everything together beautifully.

Recipe FAQ

→ How do I achieve extra crispy chicken?

Double-dip the chicken in buttermilk and flour before frying. This adds layers and crunch to each piece.

→ Can I use boneless chicken?

Boneless pieces work, but bone-in chicken yields juicier results and classic texture.

→ How thick should biscuit dough be before cutting?

Pat the biscuit dough to about 1-inch thickness for fluffy, tall biscuits.

→ Do biscuit ingredients require cold butter?

Yes, cold cubed butter ensures flaky layers in the biscuits as they bake.

→ What’s the best oil for frying chicken?

Vegetable oil is commonly used for its neutral flavor and high smoke point, keeping chicken crispy.

→ Can I add flavors to the biscuit dough?

Try cheeses, fresh herbs, or a touch of honey for unique flavor twists in your biscuits.