Crispy Southern Fried Chicken (Print Version)

Juicy spiced chicken with a crisp crust and warm, flaky honey butter biscuits for ultimate comfort.

# Ingredient List:

→ 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:

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, 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 spices evenly.
03 - Remove chicken from marinade, allowing excess liquid to drip off. Dredge each piece in the flour mixture, pressing firmly to ensure even coating adherence. Transfer to a wire rack and let 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 while 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 to drain.
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 until dough just comes together.
06 - Turn dough onto a lightly floured work 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 - Stir together melted butter and honey until combined. Brush generously over biscuits immediately upon removal from oven.
08 - Arrange crispy fried chicken on serving platter alongside warm honey butter biscuits and serve immediately.

# Helpful Hints:

01 -
  • The chicken stays impossibly juicy inside while the crust shatters like glass when you bite into it.
  • Honey butter biscuits are so simple but feel fancy enough for anyone to be impressed by your cooking.
  • Everything comes together in about an hour and a half, making it perfect for weeknight dinners that feel special.
02 -
  • Skipping the rest time after dredging sounds like a time-saver but actually costs you crispiness—those ten minutes let the coating set and fry properly.
  • Crowding the pan while frying drops your oil temperature and you end up with greasy chicken instead of crispy—work in batches even if it takes longer.
  • Cold butter is everything for biscuits—if your kitchen is warm, actually chill your mixing bowl and your cubed butter before you start.
03 -
  • Don't skip the resting time after dredging—it's literally the difference between good and unforgettable fried chicken.
  • If you're nervous about oil temperature, invest in a cheap candy thermometer and actually use it instead of guessing.
  • Make biscuit dough ahead and refrigerate it unbaked—they'll bake up even flakier, and you can just pop them in the oven when you need them.
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