Crispy Southern Fried Chicken (Print 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

# Directions:

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 until well blended.
03 - Remove chicken from marinade, allowing excess liquid to drip off. Dredge each piece in the flour mixture, pressing firmly to ensure coating adheres. Transfer to a wire rack and allow to rest for 10 minutes.
04 - Heat 2 inches of vegetable oil in a large deep skillet or Dutch oven to 350°F. Fry chicken in batches, turning occasionally, until golden brown and cooked through, approximately 15 to 18 minutes for dark meat and 12 to 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 with a pastry cutter or fingertips until mixture resembles coarse crumbs. Stir in buttermilk and honey just until dough comes together.
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. Bake for 12 to 15 minutes until golden brown.
07 - Stir together melted butter and honey. Brush mixture over hot biscuits immediately upon removal from oven.
08 - Arrange crispy fried chicken on serving platter alongside warm honey butter biscuits.

# Expert Tips:

01 -
  • The chicken stays juicy inside while the crust shatters between your teeth like you've never experienced before.
  • Those biscuits are buttery enough to make you question all your previous biscuit choices.
  • Everything comes together in just over an hour, which feels impossible given how special it tastes.
02 -
  • Letting dredged chicken rest before frying is the secret to crust adhesion; I learned this the hard way when my coating kept slipping off into the oil.
  • Oil temperature is everything—too cold and you get greasy chicken, too hot and the outside burns before the inside cooks, so use an actual thermometer and trust it.
  • Keep your buttermilk and butter cold for biscuits because warm ingredients will give you dense, tough results instead of flaky clouds.
03 -
  • Make your biscuit dough while the chicken is frying so everything comes together warm and fresh at the same time, turning a meal into an experience.
  • If you want extra kick without overpowering the dish, add a half teaspoon of cayenne to the flour blend instead of relying on hot sauce alone.
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