Fried chicken and biscuits is a timeless combination that captures the heart of Southern cuisine. The crispy, golden-brown fried chicken pairs perfectly with the buttery, flaky biscuits, creating a dish that’s both satisfying and comforting. Whether you’re enjoying it on a weekend morning or making it for a special meal, fried chicken and biscuits are sure to hit the spot. In this recipe, you’ll learn how to make crispy, juicy fried chicken and buttery biscuits from scratch, along with tips and tricks for achieving the perfect result.
Ingredients:
For the Fried Chicken:
- 4 bone-in, skin-on chicken thighs (or 4 chicken breasts or a mix of parts)
- 1 1/2 cups buttermilk (for marinating)
- 1 tablespoon hot sauce (optional, for extra flavor)
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper to taste
- Vegetable oil (for frying)
For the Biscuits:
- 2 cups all-purpose flour (plus extra for dusting)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup cold unsalted butter (cut into small cubes)
- 1 cup buttermilk (more if needed)
- 1 tablespoon honey (optional, for added sweetness)
- 1 tablespoon melted butter (for brushing on top of biscuits)
For Serving:
- Honey or syrup (optional, for drizzling)
- Extra butter (optional)
Instructions:
Step 1: Marinate the Chicken
- Prepare the marinade: In a large bowl, combine 1 1/2 cups of buttermilk with 1 tablespoon of hot sauce (if using). Season the mixture with a pinch of salt and black pepper. Stir to combine.
- Marinate the chicken: Add the chicken pieces to the buttermilk mixture, making sure each piece is fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. The buttermilk helps tenderize the chicken and gives it a rich, tangy flavor.
Step 2: Prepare the Fried Chicken Coating
- Mix the dry ingredients: In a large shallow bowl or dish, combine the flour, paprika, garlic powder, onion powder, thyme, cayenne pepper, and a generous pinch of salt and black pepper. Whisk the ingredients together until fully combined. This seasoned flour mixture will give the chicken its crispy coating.
- Dredge the chicken: After the chicken has marinated, remove it from the buttermilk, allowing any excess liquid to drip off. Then, dredge each piece of chicken in the seasoned flour mixture, pressing gently to ensure the coating sticks. Make sure each piece is fully coated.
- Double coating (optional): For an extra crispy crust, dip the floured chicken back into the buttermilk and coat it in the flour mixture once more. This double-dip method creates an even thicker crust.
Step 3: Fry the Chicken
- Heat the oil: In a large skillet or Dutch oven, heat about 1 1/2 inches of vegetable oil over medium-high heat. The oil should reach around 350°F (175°C). If you don’t have a thermometer, you can drop a small piece of flour into the oil—if it sizzles immediately, the oil is hot enough.
- Fry the chicken: Carefully place the chicken pieces into the hot oil, skin-side down. Be sure not to overcrowd the pan to ensure even frying. Cook the chicken in batches if necessary. Fry the chicken for about 6-8 minutes per side, or until the skin is golden brown and crispy, and the chicken reaches an internal temperature of 165°F (75°C).
- Drain the chicken: Once the chicken is cooked, transfer it to a paper towel-lined plate to drain any excess oil. This step will help keep the chicken crispy.
Step 4: Make the Biscuits
- Preheat the oven: Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it.
- Combine the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, and baking soda. These are the essential ingredients that will give the biscuits their lift.
- Cut in the butter: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter, fork, or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized chunks of butter. The cold butter creates flaky layers in the biscuits.
- Add the buttermilk: Pour in 1 cup of buttermilk and stir gently with a wooden spoon or spatula until the dough begins to come together. If the dough is too dry, add a little more buttermilk, a tablespoon at a time, until the dough holds together but is still slightly sticky.
- Knead the dough: Turn the dough out onto a lightly floured surface and gently knead it 2-3 times. Be careful not to overwork the dough, as this will make the biscuits tough.
- Shape the biscuits: Pat the dough into a rectangle about 1 inch thick. Using a biscuit cutter or a drinking glass, cut out biscuits by pressing straight down (don’t twist, as that can prevent the biscuits from rising). Gather the scraps, re-roll the dough, and cut out more biscuits.
- Bake the biscuits: Place the biscuits onto the prepared baking sheet, spacing them about 1 inch apart. Bake for 10-12 minutes, or until the biscuits are golden brown on top.
- Brush with butter: Once the biscuits are done baking, remove them from the oven and brush the tops with melted butter for a shiny, flavorful finish.
Step 5: Serve the Fried Chicken and Biscuits
- Assemble the meal: Serve the crispy fried chicken hot alongside the freshly baked biscuits. You can drizzle honey or maple syrup over the biscuits for a touch of sweetness, or serve them with extra butter.
- Optional sides: For a complete meal, consider adding some Southern-style sides, such as mashed potatoes, collard greens, or gravy. The rich, savory chicken pairs wonderfully with simple vegetable sides.
Tips for Perfect Fried Chicken and Biscuits:
- For extra crispy chicken: If you want an even crispier crust, try using cornstarch in the flour mixture. Adding 1/4 cup of cornstarch will create a lighter, crispier coating.
- Avoid overcrowding the pan: When frying chicken, be sure not to overcrowd the pan, as this can cause the oil temperature to drop and result in soggy chicken. Fry the chicken in batches if necessary.
- Rest the chicken: Let the fried chicken rest for a few minutes after frying to allow the juices to redistribute, ensuring that the chicken stays juicy.
- Use cold ingredients for the biscuits: The key to flaky biscuits is using cold butter and cold buttermilk. The cold fat creates steam in the dough as the biscuits bake, resulting in layers of flakiness.
- Customize your biscuits: If you want to get creative with the biscuits, you can add herbs like rosemary or thyme, or mix in a bit of grated cheese for added flavor.
Serving Suggestions:
- Gravy: For an even more indulgent meal, you can serve the fried chicken and biscuits with a creamy gravy. Use the leftover pan drippings from frying the chicken to make a simple gravy by adding flour, chicken broth, and seasoning.
- Pickles: Add some tangy pickle slices on the side for a contrast to the richness of the chicken and biscuits. Pickles are a classic Southern accompaniment.
- Mac and Cheese: For a truly Southern feast, serve the fried chicken and biscuits with mac and cheese. The creamy, cheesy pasta complements the crispy chicken and flaky biscuits perfectly.
Conclusion:
Fried chicken and biscuits is the epitome of comfort food, combining crispy, juicy chicken with buttery, flaky biscuits. Whether you’re enjoying it for breakfast, brunch, or dinner, this meal never fails to deliver. With these step-by-step instructions, you’ll be able to make both the fried chicken and the biscuits from scratch, creating a Southern classic in your own kitchen. Serve it with a drizzle of honey, a side of gravy, or your favorite vegetables, and you’ve got a meal that will have everyone asking for seconds.