Description
Crispy Southern Fried Chicken Biscuit delivers pure comfort right to your plate, with golden-brown chicken nestled between flaky, buttery biscuit layers that’ll make your taste buds dance. Grab some napkins and prepare for a seriously delicious Southern classic that brings home-style flavor straight from Grandma’s kitchen.
Ingredients
Scale
Chicken:
- 2 pounds boneless, skinless chicken thighs
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 2 teaspoons salt
- 1 teaspoon black pepper
Breading:
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
Biscuit:
- 4 cups all-purpose flour
- 1 cup unsalted butter
- 1 ½ cups buttermilk
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons honey
- ½ cup unsalted butter
- 2 tablespoons honey
- 1 pinch salt
- Vegetable oil
Instructions
- Mix 2 cups of flour, 2 tablespoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt in a large bowl until thoroughly combined.
- Add 1 cup cold butter cubes to the flour mixture. Use your fingertips to quickly break down butter into pea-sized crumbles.
- Pour 1 ½ cups cold buttermilk and 2 tablespoons honey into the flour mixture. Stir gently with a fork until the dough barely comes together.
- Transfer dough onto a floured surface. Gently press and fold the dough three times, creating delicate layers without overworking it.
- Roll dough to ¾-inch thickness. Use a 2 ½-inch round cutter to punch out biscuits, pressing straight down without twisting.
- Place biscuit rounds on a parchment-lined baking sheet. Refrigerate for 30 minutes to help maintain their structure.
- Heat your oven to 425F. Brush biscuit tops with melted butter. Bake for 15-20 minutes until golden brown and risen.
- Combine 2 pounds chicken thighs, 2 cups buttermilk, 2 tablespoons hot sauce, 2 teaspoons salt, and 1 teaspoon pepper in a large bowl.
- Refrigerate chicken mixture for at least 2 hours to allow flavors to penetrate the meat.
- Create dredging mixture by whisking 2 cups flour, 2 tablespoons cornstarch, 1 tablespoon each of paprika, garlic powder, and onion powder.
- Remove chicken from buttermilk. Coat each piece thoroughly in the seasoned flour mixture, pressing firmly to adhere.
- Heat vegetable oil to 350F in a deep, heavy-bottomed pot. The oil should be 2-3 inches deep.
- Carefully lower chicken pieces into hot oil, avoiding overcrowding. Fry for 6-8 minutes per side until deep golden brown.
- Check chicken internal temperature reaches 165F using a meat thermometer.
- Transfer fried chicken to a wire rack lined with paper towels to drain excess oil.
- Whip ½ cup softened butter with 2 tablespoons honey and a pinch of salt until smooth and creamy.
- Slice warm biscuits horizontally using a sharp knife.
- Spread honey butter on bottom biscuit half if desired.
- Place a hot fried chicken piece on each biscuit bottom.
- Crown with the top biscuit half and serve immediately while everything is warm and crispy.
Notes
- Cold butter is the secret to flaky, tender biscuits, so work quickly and keep everything chilled when mixing the dough.
- Double-dredging the chicken creates an extra crispy, textured coating that seals in moisture and delivers incredible crunch.
- Use a deep-fry thermometer to maintain consistent oil temperature, which prevents greasy chicken and ensures even cooking.
- For gluten-free options, swap wheat flour with a cup-for-cup gluten-free blend and use cornstarch as your primary dredging agent.
- Prep Time: 2 hours 30 minutes
- Cook Time: 20-25 minutes
- Category: Fried
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 530 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 110 mg