Go Back

Crispy Buttermilk Fried Chicken with Homemade Biscuits

Elina James
Print Recipe Pin Recipe
Prep Time 8 hours 30 minutes
Cook Time 40 minutes
Total Time 9 hours 10 minutes
Course Chicken Recipes, Dinner
Cuisine American
Servings 6 servings
Calories 300 kcal

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)

Instructions
 

  • 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).
  • Prepare Coating: In a separate bowl, whisk together flour, baking powder, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
  • 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.
  • 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).
  • Drain: Place on a wire rack or paper towel–lined tray to drain excess oil.