Crispy Southern Fried Chicken (Printable)

Juicy fried chicken with crispy crust paired with warm 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

# Directions:

01 - In a large bowl, whisk together buttermilk and hot sauce if using. 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 distribute seasonings evenly.
03 - Remove chicken pieces from marinade, allowing excess liquid to drip off. Coat each piece thoroughly in the flour mixture, pressing gently to ensure proper adhesion. Transfer dredged pieces to a wire rack and allow to rest for 10 minutes before frying.
04 - Heat 2 inches of vegetable oil in a large, deep skillet or Dutch oven to 350°F. Working in batches to avoid overcrowding, fry chicken pieces while turning occasionally until golden brown and cooked through, approximately 15-18 minutes for dark meat and 12-14 minutes for white meat. Transfer cooked pieces 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 crumbs. Stir in buttermilk and honey just until dough comes together, being careful not to overwork.
06 - Turn dough onto a lightly floured surface and pat into a 1-inch thick rectangle. Cut into rounds using a biscuit cutter. Place on a parchment-lined baking sheet and bake for 12-15 minutes until golden brown.
07 - Stir together melted butter and honey. Brush mixture generously over biscuits immediately upon removal from oven.
08 - Arrange crispy fried chicken on serving platters with warm honey butter biscuits. Serve immediately while components are at optimal temperature.

# Expert Tips:

01 -
  • The crust shatters between your teeth like stained glass, staying crispy even as the meat stays impossibly juicy inside.
  • Honey butter biscuits that taste like they came straight from a grandmother's oven, even if you've never made biscuits before.
  • This is the kind of meal that makes people linger at the table, talking longer than they planned.
02 -
  • Never skip the resting step after dredging—those ten minutes make the difference between coating that falls off and coating that clings like it belongs there.
  • If your oil temperature drops below 340°F, your chicken absorbs oil instead of crisping; if it climbs above 360°F, the outside burns before the inside cooks.
  • Biscuit dough doesn't like rough handling; mix just until combined, and when you cut them, press straight down without twisting, which seals the edges and helps them rise tall.
03 -
  • Don't oil your biscuit cutter—wet it slightly or dip it in flour instead, which prevents the dough from sticking and getting squished.
  • Save the buttermilk you marinate the chicken in and use it as the base for a creamy gravy; just strain out the chicken pieces and make a quick roux with the drippings.
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