Crispy Southern Fried Chicken (Printable Version)

Juicy spiced fried chicken paired with warm, flaky honey butter biscuits for a comforting meal.

# What You'll Need:

→ Fried Chicken

01 - 8 bone-in, skin-on chicken pieces (legs, thighs, breasts, wings)
02 - 2 cups buttermilk
03 - 2 teaspoons hot sauce, optional
04 - 2 cups all-purpose flour
05 - 1/2 cup cornstarch
06 - 2 teaspoons salt
07 - 1 teaspoon black pepper
08 - 1 teaspoon paprika
09 - 1 teaspoon garlic powder
10 - 1 teaspoon onion powder
11 - 1/2 teaspoon cayenne pepper
12 - Vegetable oil for frying

→ Honey Butter Biscuits

13 - 2 cups all-purpose flour
14 - 1 tablespoon baking powder
15 - 1/2 teaspoon baking soda
16 - 1/2 teaspoon salt
17 - 1/2 cup cold unsalted butter, cubed
18 - 3/4 cup cold buttermilk
19 - 2 tablespoons honey

→ Honey Butter Topping

20 - 1/4 cup unsalted butter, melted
21 - 2 tablespoons honey

# Steps to Follow:

01 - In a large bowl, whisk together buttermilk and hot sauce. Add chicken pieces, turning to coat evenly. Cover and refrigerate for at least 1 hour or up to overnight for optimal flavor development.
02 - In a shallow dish, combine flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Mix thoroughly to distribute seasonings evenly.
03 - Remove chicken pieces from marinade, allowing excess liquid to drip off. Dredge each piece thoroughly in the flour mixture, pressing gently to ensure coating adheres. Transfer to a wire rack and rest for 10 minutes.
04 - Heat 2 inches of vegetable oil in a large deep skillet or Dutch oven to 350°F. Working in batches, fry chicken pieces, turning occasionally, until golden brown and cooked through, approximately 15-18 minutes for dark meat and 12-14 minutes for white meat. Transfer to a clean wire rack positioned over a baking sheet.
05 - Preheat oven to 425°F. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Cut in cold butter using a pastry cutter or fingertips until mixture resembles coarse breadcrumbs. Stir in buttermilk and honey just until dough comes together, avoiding overworking.
06 - Turn dough onto a lightly floured surface and pat into a 1-inch thick rectangle. Cut into rounds using a biscuit cutter. Arrange on a parchment-lined baking sheet and bake for 12-15 minutes until golden brown.
07 - Combine melted butter with honey in a small bowl. Brush the warm honey butter mixture over hot biscuits immediately upon removal from oven.
08 - Plate crispy fried chicken alongside warm honey butter biscuits for serving.

# Additional Tips::

01 -
  • The buttermilk marinade keeps the meat impossibly juicy while the coating stays shatteringly crisp, a textural contrast that never gets old.
  • Honey butter biscuits warm straight from the oven are the kind of side dish that steals the show and has people asking for seconds before they finish the chicken.
02 -
  • That ten-minute rest after dredging the chicken is non-negotiable if you want a crust that shatters instead of slides off during frying, trust me on this one.
  • Overcrowding the skillet drops the oil temperature and steams the chicken instead of crisping it, so patience with small batches pays off in texture.
03 -
  • Use bone-in, skin-on chicken because the bone conducts heat evenly and the skin crisps in ways boneless chicken never will.
  • Brush the hot biscuits with honey butter while they're fresh from the oven so the heat helps them absorb it, creating a subtle glaze that tastes like indulgence.
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