Introduction

Few dishes embody Southern comfort food better than crispy buttermilk fried chicken served with warm, flaky homemade biscuits. This meal is all about indulgence: golden-brown chicken with a crackly crust that gives way to tender, juicy meat, paired with biscuits that are buttery, soft on the inside, and slightly crisp on the edges.

What makes this pairing timeless is the contrast of textures and flavors—the crunchy, seasoned coating of the chicken against the pillowy biscuits, often enjoyed with a pat of butter or a drizzle of honey. This recipe is perfect for gatherings, Sunday suppers, or anytime you crave a soul-warming feast.

Why I Love This Recipe

I love this Crispy Buttermilk Fried Chicken with Homemade Biscuits recipe because it perfectly captures everything I adore about comfort food. The chicken is marinated in tangy buttermilk, creating a flavorful, juicy interior, while the seasoned flour coating fries up into a satisfyingly golden, crunchy crust. Pairing it with homemade biscuits adds a soft, buttery counterpoint that soaks up every bit of flavor and makes each bite unforgettable.

What makes this dish truly special is the experience: from the aroma of frying chicken filling the kitchen to the joy of pulling warm, flaky biscuits from the oven, it’s a recipe that warms both the heart and the stomach. Every element—from the crispy, well-seasoned chicken to the tender, buttery biscuits—is crafted to evoke that perfect balance of indulgence and nostalgia.

Why It’s a Must-Try Dish

Crispy Buttermilk Fried Chicken with Homemade Biscuits is a must-try because it delivers the ultimate comfort-food experience in one plate. The chicken boasts a perfectly crunchy exterior and juicy, flavorful meat inside, while the biscuits are tender, buttery, and slightly crisp—ideal for soaking up every delicious bite.

This dish is versatile enough for a family dinner, weekend gathering, or special occasion, and it brings together familiar flavors that everyone loves. From the golden-fried chicken to the warm, fresh-from-the-oven biscuits, every element works in harmony, making it an unforgettable meal that’s worth mastering in your kitchen.

Recipe Details

• Course: Main Course + Side
• Cuisine: Southern / American Comfort Food
• Prep Time: 30 minutes (plus 4–8 hours marinating time for chicken)
• Cook Time: 40 minutes
• Total Time: About 5–9 hours (including marinating)
• Servings: 6
• Calories: ~750 kcal per serving (fried chicken + 2 biscuits)

Ingredients

For the Fried Chicken

• 3 lbs chicken pieces (legs, thighs, breasts, wings)
• 2 cups buttermilk
• 2 tsp hot sauce (optional, for kick)
• 2 cups all-purpose flour
• 1 tsp baking powder
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cayenne pepper (optional)
• 1 ½ tsp salt
• 1 tsp black pepper
• Vegetable oil (for frying)

For the Biscuits

• 2 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 6 tbsp unsalted butter, cold and cubed
• ¾ cup cold buttermilk (plus a little extra for brushing)

Cooking Directions

Step-by-Step: Fried Chicken

1. Marinate the Chicken: In a large bowl, combine buttermilk, hot sauce, salt, and pepper. Add chicken pieces, coat well, cover, and refrigerate for at least 4 hours (overnight for best flavor).
2. Prepare Coating: In a separate bowl, whisk together flour, baking powder, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
3. Dredge Chicken: Remove chicken from buttermilk, letting excess drip off. Dredge each piece in flour mixture, pressing firmly to coat. Place on a wire rack and let rest for 10–15 minutes.
4. Fry Chicken: Heat 2–3 inches of oil in a deep skillet or Dutch oven to 350°F (175°C). Fry chicken in batches for 12–15 minutes, turning halfway, until golden brown and internal temperature reaches 165°F (74°C).
5. Drain: Place on a wire rack or paper towel–lined tray to drain excess oil.

Step-by-Step: Biscuits

1. Preheat Oven: Heat to 425°F (220°C).
2. Mix Dry Ingredients: In a large bowl, whisk flour, baking powder, baking soda, and salt.
3. Cut in Butter: Add cold butter cubes. Use a pastry cutter or fingertips to cut butter into flour until mixture resembles coarse crumbs.
4. Add Buttermilk: Pour in cold buttermilk and stir gently until dough comes together (do not overmix).
5. Shape Dough: Turn onto a floured surface, gently knead 2–3 times, then pat into a 1-inch-thick rectangle. Cut biscuits using a 2–3 inch round cutter.
6. Bake: Place biscuits on a parchment-lined baking sheet, brush tops with extra buttermilk, and bake for 12–15 minutes until golden.

How to Serve

• Serve the chicken hot, alongside freshly baked biscuits.
• Add honey, butter, or gravy for the biscuits.
• Pair with coleslaw, mashed potatoes, or collard greens for a true Southern feast.

Recipe Tips

• Use a thermometer to ensure frying oil stays around 350°F for even cooking.
• Don’t overcrowd the pan—fry in batches to keep the crust crispy.
• For fluffier biscuits, keep butter and buttermilk very cold.
• Rest dredged chicken before frying to help the coating stick better.

Variations

• Spicy Version: Add extra cayenne or chili powder to the flour mix.
• Herb Biscuits: Stir in chopped fresh herbs (chives, parsley, rosemary) for savory flavor.
• Oven-Baked Chicken: For a lighter option, bake dredged chicken at 400°F (200°C) for 35–40 minutes.
• Cheddar Biscuits: Mix shredded sharp cheddar into the dough for cheesy biscuits.

Freezing and Storage

• Chicken: Store leftovers in an airtight container in the fridge for 3–4 days. Reheat in oven at 350°F for 10–15 minutes. Freeze fried chicken for up to 2 months.
• Biscuits: Keep at room temperature for 2 days, refrigerate for 5 days, or freeze up to 2 months. Reheat in the oven or toaster oven.

Special Equipment Needed

• Dutch oven or deep frying pan
• Deep-fry thermometer
• Biscuit cutter (optional, can use a glass)
• Wire rack

FAQ

Q1: Can I use boneless chicken?
Yes, boneless chicken works, but cooking time will be shorter—8–10 minutes for thighs or breasts.

Q2: Can I substitute regular milk for buttermilk?
Yes, add 1 tbsp vinegar or lemon juice per cup of milk and let sit 10 minutes to make a quick buttermilk substitute.

Q3: Can I air-fry the chicken instead?
Yes, dredged chicken can be cooked in an air fryer at 375°F for 20–25 minutes, flipping halfway. Spray with oil for crispiness.

Q4: Can I make the biscuits ahead of time?
Yes, shape and freeze unbaked biscuits, then bake straight from frozen, adding 3–5 minutes extra baking time.

Conclusion

Crispy Buttermilk Fried Chicken with Homemade Biscuits is more than just a recipe—it’s a celebration of Southern tradition and comfort. The combination of crunchy, juicy chicken with fluffy, buttery biscuits is irresistible and brings warmth to any table. Whether you make it for Sunday supper, a family gathering, or just to indulge in classic comfort food, this dish is one you’ll return to time and again.