Crispy fried chicken with buttermilk biscuits
Crispy fried chicken with buttermilk biscuits
Ingredients
For the Crispy Fried Chicken
- 8 bone-in, skin-on chicken pieces, mixed pieces like drumsticks, thighs, breasts, and wings
- 2 cups buttermilk
- 1 tablespoon hot sauce, optional
- 1 tablespoon kosher salt, for the marinade
- 3 cups all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper, or more, to taste
- 1/2 teaspoon dried thyme
- 2 teaspoons salt, for the breading
- 1 teaspoon black pepper, freshly ground, for the breading
- 8 cups peanut oil, or other high smoke point oil like vegetable or canola, for frying
For the Buttermilk Biscuits
- 2 cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon granulated sugar, optional, for tender crumb
- 1/2 cup unsalted butter, 1 stick, very cold, cut into 1/2-inch cubes
- 3/4 cup buttermilk, very cold
Instructions
- 1
Begin by preparing the chicken marinade. In a large bowl or resealable plastic bag, combine 2 cups of buttermilk, 1 tablespoon of hot sauce (if using), and 1 tablespoon of kosher salt. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the chicken to tenderize and absorb flavor.
⏱️ 5 min - 2
When ready to cook, remove the chicken from the refrigerator. Preheat your oven to 425°F for the biscuits. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 425°F - 3
Prepare the biscuit dough. In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of salt, and 1 teaspoon of granulated sugar (if using). Add the 1/2 cup of very cold, cubed unsalted butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 10 min - 4
Pour 3/4 cup of very cold buttermilk into the flour mixture. Stir gently with a fork until just combined and a shaggy dough forms. Do not overmix. Turn the dough out onto a lightly floured surface. Gently knead the dough 4-5 times, just until it comes together. Pat or roll the dough to about 3/4 inch thickness.
⏱️ 5 min - 5
Using a 2 to 3-inch biscuit cutter, cut out biscuits. Press straight down without twisting to ensure a good rise. Gather the scraps, gently re-form, and cut out any remaining biscuits. Place the cut biscuits on the prepared baking sheet, ensuring they are touching if you prefer softer sides, or slightly separated for crispier edges.
⏱️ 5 min - 6
Bake the biscuits in the preheated oven for 12 to 15 minutes, or until golden brown on top and bottom. Once baked, remove from the oven and set aside to cool slightly.
⏱️ 15 min•🌡️ 425°F - 7
While the biscuits are baking, prepare the chicken breading. In a large, shallow dish or resealable plastic bag, combine 3 cups of all-purpose flour, 1/2 cup of cornstarch, 2 teaspoons of paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of cayenne pepper, 1/2 teaspoon of dried thyme, 2 teaspoons of salt, and 1 teaspoon of black pepper. Whisk to combine thoroughly.
⏱️ 5 min - 8
Remove the chicken pieces from the buttermilk marinade, allowing any excess to drip off. Do not rinse. Dredge each piece of chicken thoroughly in the flour mixture, pressing firmly to ensure it is completely coated. Shake off any excess flour. Place the breaded chicken pieces on a wire rack set over a baking sheet while you bread the remaining pieces.
⏱️ 15 min - 9
In a large Dutch oven or heavy-bottomed pot, pour about 8 cups of peanut oil (or enough to reach about 2-3 inches deep). Heat the oil over medium-high heat until it reaches 350°F on a deep-fry thermometer. Do not overcrowd the pot; fry the chicken in batches.
⏱️ 10 min•🌡️ 350°F - 10
Carefully lower 3-4 pieces of chicken into the hot oil using tongs. Fry for 6-8 minutes per side, turning occasionally, until the chicken is golden brown and cooked through. The internal temperature should reach 165°F. This will take approximately 12-18 minutes per batch, depending on the size of the pieces. Adjust heat as needed to maintain 325-350°F.
⏱️ 30 min•🌡️ 325-350°F - 11
Once cooked, carefully remove the chicken from the oil and place it on a clean wire rack set over a baking sheet to drain excess oil. Repeat with the remaining chicken batches. Serve the crispy fried chicken immediately with the warm buttermilk biscuits.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy fried chicken with buttermilk biscuits
Ingredients
For the Crispy Fried Chicken
- 8 bone-in, skin-on chicken pieces, mixed pieces like drumsticks, thighs, breasts, and wings
- 2 cups buttermilk
- 1 tablespoon hot sauce, optional
- 1 tablespoon kosher salt, for the marinade
- 3 cups all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper, or more, to taste
- 1/2 teaspoon dried thyme
- 2 teaspoons salt, for the breading
- 1 teaspoon black pepper, freshly ground, for the breading
- 8 cups peanut oil, or other high smoke point oil like vegetable or canola, for frying
For the Buttermilk Biscuits
- 2 cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon granulated sugar, optional, for tender crumb
- 1/2 cup unsalted butter, 1 stick, very cold, cut into 1/2-inch cubes
- 3/4 cup buttermilk, very cold
Instructions
- 1
Begin by preparing the chicken marinade. In a large bowl or resealable plastic bag, combine 2 cups of buttermilk, 1 tablespoon of hot sauce (if using), and 1 tablespoon of kosher salt. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the chicken to tenderize and absorb flavor.
⏱️ 5 min - 2
When ready to cook, remove the chicken from the refrigerator. Preheat your oven to 425°F for the biscuits. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 425°F - 3
Prepare the biscuit dough. In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of salt, and 1 teaspoon of granulated sugar (if using). Add the 1/2 cup of very cold, cubed unsalted butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 10 min - 4
Pour 3/4 cup of very cold buttermilk into the flour mixture. Stir gently with a fork until just combined and a shaggy dough forms. Do not overmix. Turn the dough out onto a lightly floured surface. Gently knead the dough 4-5 times, just until it comes together. Pat or roll the dough to about 3/4 inch thickness.
⏱️ 5 min - 5
Using a 2 to 3-inch biscuit cutter, cut out biscuits. Press straight down without twisting to ensure a good rise. Gather the scraps, gently re-form, and cut out any remaining biscuits. Place the cut biscuits on the prepared baking sheet, ensuring they are touching if you prefer softer sides, or slightly separated for crispier edges.
⏱️ 5 min - 6
Bake the biscuits in the preheated oven for 12 to 15 minutes, or until golden brown on top and bottom. Once baked, remove from the oven and set aside to cool slightly.
⏱️ 15 min•🌡️ 425°F - 7
While the biscuits are baking, prepare the chicken breading. In a large, shallow dish or resealable plastic bag, combine 3 cups of all-purpose flour, 1/2 cup of cornstarch, 2 teaspoons of paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of cayenne pepper, 1/2 teaspoon of dried thyme, 2 teaspoons of salt, and 1 teaspoon of black pepper. Whisk to combine thoroughly.
⏱️ 5 min - 8
Remove the chicken pieces from the buttermilk marinade, allowing any excess to drip off. Do not rinse. Dredge each piece of chicken thoroughly in the flour mixture, pressing firmly to ensure it is completely coated. Shake off any excess flour. Place the breaded chicken pieces on a wire rack set over a baking sheet while you bread the remaining pieces.
⏱️ 15 min - 9
In a large Dutch oven or heavy-bottomed pot, pour about 8 cups of peanut oil (or enough to reach about 2-3 inches deep). Heat the oil over medium-high heat until it reaches 350°F on a deep-fry thermometer. Do not overcrowd the pot; fry the chicken in batches.
⏱️ 10 min•🌡️ 350°F - 10
Carefully lower 3-4 pieces of chicken into the hot oil using tongs. Fry for 6-8 minutes per side, turning occasionally, until the chicken is golden brown and cooked through. The internal temperature should reach 165°F. This will take approximately 12-18 minutes per batch, depending on the size of the pieces. Adjust heat as needed to maintain 325-350°F.
⏱️ 30 min•🌡️ 325-350°F - 11
Once cooked, carefully remove the chicken from the oil and place it on a clean wire rack set over a baking sheet to drain excess oil. Repeat with the remaining chicken batches. Serve the crispy fried chicken immediately with the warm buttermilk biscuits.
⏱️ 10 min