Pin Crispy, juicy fried chicken paired with fluffy, buttery buttermilk biscuits—a classic Southern comfort meal perfect for gatherings and family dinners. This dish brings the warmth of Southern hospitality straight to your table, combining flavors and textures that delight every bite. From marinating the chicken in spicy buttermilk to baking golden biscuits, this recipe is a surefire way to impress family and friends with comforting, soulful food.
Pin This beloved meal offers a fantastic balance of spice, crispiness, and richness. The buttermilk marinade tenderizes the chicken while infusing it with subtle heat from hot sauce and cayenne. Meanwhile, the biscuits bake up tender and flaky with a golden crust, making each bite uniquely satisfying.
Ingredients
- For the Fried Chicken
- 8 pieces chicken (drumsticks and thighs, skin-on, bone-in)
- 2 cups buttermilk
- 1 tablespoon hot sauce
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon cayenne pepper
- 2 teaspoons salt
- 1 teaspoon black pepper
- Vegetable oil, for frying
- For the Buttermilk Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup (115 g) cold unsalted butter, cubed
- 3/4 cup cold buttermilk (plus more for brushing)
Instructions
- 1. Marinate the Chicken
- In a large bowl, combine buttermilk and hot sauce. Add chicken pieces, ensuring they are fully coated. Cover and refrigerate for at least 2 hours (overnight preferred).
- 2. Prepare the Biscuit Dough
- Preheat oven to 220°C (425°F). In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs. Add cold buttermilk and mix until just combined.
- 3. Shape and Bake Biscuits
- Turn dough onto a floured surface, gently pat to 1-inch thickness. Fold dough in half and pat down; repeat 3–4 times. Cut biscuits with a 2.5-inch cutter. Place on a baking sheet lined with parchment paper. Brush tops with buttermilk. Bake for 12–15 minutes until golden.
- 4. Prepare the Chicken Coating
- In a shallow dish, mix flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
- 5. Dredge and Fry Chicken
- Heat 2 inches of oil to 175°C (350°F) in a heavy skillet. Remove chicken from marinade, letting excess drip off. Dredge each piece in seasoned flour, pressing to adhere. Fry chicken in batches, turning occasionally, for 12–15 minutes or until golden brown and internal temperature reaches 75°C (165°F). Drain on a wire rack.
- 6. Serve
- Serve fried chicken hot with fresh buttermilk biscuits.
Zusatztipps für die Zubereitung
Für extra knusprige Hähnchen die doppelte Panierung in Buttermilch und Mehl anwenden. Die Buttermilch sorgt für Zartheit und Geschmack, während das Mehl die perfekte Kruste bildet. Achten Sie darauf, das Öl auf der richtigen Temperatur zu halten, damit das Hähnchen gleichmäßig goldbraun wird.
Varianten und Anpassungen
Honig oder scharfer Honig über die frisch gebackenen Biscuits träufeln, um eine süße Überraschung zu schaffen. Für eine mildere Variante den Cayennepfeffer reduzieren oder weglassen. Als Beilage passen klassischer Coleslaw oder eingelegte Gurken hervorragend, um den Geschmack abzurunden.
Serviervorschläge
Servieren Sie das Southern Fried Chicken zusammen mit den warmen, buttrigen Biscuits als Herzstück eines geselligen Essens. Ergänzen Sie das Gericht traditionell mit selbstgemachtem Coleslaw, eingelegten Gurken oder Maisbrei für authentischen Süden-Genuss.
Pin This recipe captures the heart and soul of Southern cooking—simple, bold, and satisfying. Whether for a weekend family dinner or a special gathering, the combination of crunchy fried chicken and comforting biscuits never fails to bring smiles and satisfied appetites to the table.
Recipe FAQ
- → What makes the chicken crispy?
Marinating chicken in buttermilk tenderizes it, while dredging in seasoned flour and frying at the right temperature creates a crispy coating.
- → How do I keep the biscuits fluffy?
Using cold butter and minimal mixing results in a tender, flaky texture. Folding the dough several times helps create layers.
- → Can the frying oil be reused?
Yes, but strain it to remove food particles and use it within a few days to maintain quality.
- → What temperature is ideal for frying the chicken?
Maintain oil around 175°C (350°F) to ensure the chicken cooks evenly and crisps without burning.
- → How long should the chicken marinate?
For best flavor and tenderness, marinate for at least 2 hours, preferably overnight.