Crispy Southern Fried Chicken (Printable Version)

Juicy, spiced fried chicken with a crisp crust and flaky honey butter biscuits for a cozy southern meal.

# The Ingredients 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

# Step-by-Step Instructions:

01 - In a large bowl, whisk together buttermilk and hot sauce. Add chicken pieces, turning to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 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 ensure even spice distribution.
03 - Remove chicken pieces from marinade, allowing excess liquid to drip off. Coat each piece in the flour mixture, pressing gently to adhere coating. Transfer to a wire rack and rest for 10 minutes to set the crust.
04 - Heat 2 inches of vegetable oil in a large deep skillet or Dutch oven to 350°F. Fry chicken in batches without overcrowding, 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 placed 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 fingers until mixture resembles coarse breadcrumbs. Gently stir in buttermilk and honey until dough just comes together.
06 - Turn dough onto a lightly floured surface. Pat into a 1-inch thick rectangle. Cut into rounds using a biscuit cutter. Arrange on a parchment-lined baking sheet. Bake 12-15 minutes until golden brown.
07 - Combine melted butter and honey in a small bowl. Brush the mixture generously over hot biscuits immediately after removing from the oven.
08 - Arrange crispy fried chicken on a serving platter alongside warm honey butter biscuits. Serve immediately while chicken remains hot and biscuits are fresh.

# Additional Tips::

01 -
  • The buttermilk marinade doesn't just tenderize the chicken—it's the secret that keeps meat so succulent it practically falls from the bone.
  • Letting the dredged coating sit before frying creates a crust so shatteringly crisp it sounds like walking on autumn leaves.
  • Honey butter biscuits are the kind of side dish that steals the spotlight and makes people ask for seconds before they've finished their first.
02 -
  • That 10-minute rest after dredging isn't just busywork—it's when the coating sets and bonds to the chicken, and skipping it results in a coating that falls off during frying.
  • Crowding the pan drops oil temperature and steams the chicken instead of frying it, so resist the urge to cook it all at once even though patience is hard when everything smells this good.
  • Biscuit dough needs a light touch; the moment it comes together, stop mixing, because overworking develops gluten and turns biscuits dense instead of tender and flaky.
03 -
  • A meat thermometer is your best friend here—165°F in the thickest part guarantees doneness without having to guess or cut into pieces, which lets heat escape and dries out chicken.
  • Drain fried chicken on a wire rack set over a baking sheet rather than paper towels, which trap steam and soften the crust almost immediately after cooking.
  • Make biscuit dough while chicken marinates so everything comes together naturally, and you're not rushing the biscuit process after the adrenaline of managing hot oil.
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