Buttermilk Fried Chicken And Biscuits
Crispy buttermilk fried chicken paired with fluffy biscuits creates a comforting, flavorful meal perfect for family dinners or gatherings. The tender chicken is marinated in tangy buttermilk and coated with seasoned flour, delivering a crunchy exterior and juicy interior, complemented by buttery biscuits for a classic Southern touch.
Ingredients
- 1 fryer chicken, cut into serving pieces ⓘ
- 1 1/2 cups buttermilk
- 2 1/2 cups flour ⓘ
- 2 tablespoons chopped parsley ⓘ
- 1 teaspoon dried oregano leaves ⓘ
- 1 teaspoon salt ⓘ
- 1/2 teaspoon pepper ⓘ
- 1/4 cup shortening ⓘ
- 1/4 cup oleo ⓘ
- 1/4 cup chicken broth ⓘ
- 1 tablespoon sugar ⓘ
- 2 1/2 teaspoons baking powder ⓘ
- 1/2 teaspoon baking soda ⓘ
Instructions
- Place the chicken into a bowl.
- Pour buttermilk over the chicken and marinate for 30 minutes to 1 hour.
- In a separate bowl, combine flour, chopped parsley, dried oregano, salt, and pepper.
- Remove chicken from buttermilk, allowing excess to drip off, then coat thoroughly with the seasoned flour mixture.
- Heat shortening and oleo in a deep skillet or fryer until hot.
- Fry the chicken pieces until golden brown and cooked through, about 15-20 minutes depending on size.
- In a small saucepan, combine chicken broth, sugar, baking powder, and baking soda, and bring to a boil to make gravy if desired.
- Serve the fried chicken hot with freshly baked biscuits.
Tips & Substitutions
For extra flavor, consider adding a few dashes of hot sauce to the buttermilk marinade. If you're out of buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for 5 minutes. Ensure the oil is hot enough before frying to achieve that crispy outer layer. You can also substitute shortening with vegetable oil if needed.
Serving Suggestions
Serve the buttermilk fried chicken hot alongside freshly baked biscuits for a comforting meal. Consider adding a side of coleslaw or mashed potatoes for a complete experience. This dish pairs beautifully with Chicken Pot Pie I for a hearty feast. For a lighter option, consider a fresh salad or steamed vegetables.
Storage & Reheating
Leftover fried chicken can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place the chicken on a baking sheet and warm it in a preheated oven at 375°F (190°C) for about 15-20 minutes, ensuring that the skin remains crispy. Avoid microwaving as it can make the chicken soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk Fried Chicken And Biscuits contains roughly 495 calories, with 18g protein, 120g carbohydrates, and 8g fat. It is an excellent source of dietary fiber (235% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 1773mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How can I tell when the fried chicken is done cooking?
The chicken is done when it reaches an internal temperature of 165°F (74°C). Additionally, the coating should be a deep golden brown, and juices should run clear when pierced. If you have a meat thermometer, it’s your best friend for checking doneness.
Can I use skinless chicken for this recipe?
While you can use skinless chicken, the skin contributes to the dish's signature crispiness and flavor. For best results, opt for bone-in, skin-on pieces. If you prefer skinless, consider marinating longer to help infuse flavor and moisture.
What can I do with leftover buttermilk?
Leftover buttermilk is great for baking! Use it in pancakes, muffins, or even in savory dishes like Hearty Meatball Stew. It adds moisture and a slight tang. Alternatively, freeze it in ice cube trays for easy use in future recipes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).