Cajun Fried Chicken Biscuits (Print Version)
Spicy Cajun fried chicken served with flaky, buttery biscuits for a comforting Southern-style meal.
# What You Need:
→ For the Cajun Fried Chicken
01 - 8 bone-in, skin-on chicken thighs or drumsticks
02 - 2 cups buttermilk
03 - 2 teaspoons hot sauce (optional)
04 - 2 cups all-purpose flour
05 - 2 teaspoons paprika
06 - 1 teaspoon cayenne pepper
07 - 2 teaspoons garlic powder
08 - 2 teaspoons onion powder
09 - 1 teaspoon dried oregano
10 - 1 teaspoon dried thyme
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - Vegetable oil, for frying
→ For the Biscuits
14 - 2 cups all-purpose flour
15 - 1 tablespoon baking powder
16 - 1/2 teaspoon baking soda
17 - 1 teaspoon salt
18 - 1/2 cup (1 stick) cold unsalted butter, cubed
19 - 3/4 cup cold buttermilk (plus extra for brushing)
# Directions:
01 - In a large bowl, combine buttermilk and hot sauce. Add chicken, turning to coat. Cover and refrigerate for at least 2 hours, or overnight for best flavor.
02 - Preheat oven to 425°F (220°C). In a large bowl, whisk flour, baking powder, baking soda, and salt. Add cold butter and cut in using a pastry blender or fingers until mixture resembles coarse crumbs. Stir in buttermilk just until dough comes together.
03 - Turn dough out onto a floured surface. Gently pat to 1-inch thickness. Cut into rounds using a biscuit cutter. Place on a parchment-lined baking sheet. Brush tops with extra buttermilk. Bake 12–15 minutes, until golden.
04 - In a shallow dish, mix flour, paprika, cayenne, garlic powder, onion powder, oregano, thyme, salt, and black pepper.
05 - Remove chicken from marinade, letting excess drip off. Dredge each piece in seasoned flour, pressing to adhere. Place on a wire rack and let rest 10 minutes.
06 - Heat 2 inches of vegetable oil in a large, heavy skillet to 350°F (175°C). Fry chicken in batches, turning occasionally, until golden brown and cooked through (internal temp 165°F/74°C), about 15–18 minutes. Drain on a wire rack or paper towels.
07 - Arrange fried chicken and warm biscuits on a platter. Serve immediately.
# Expert Tips:
01 -
- The buttermilk marinade makes the chicken impossibly tender while creating that gorgeous crust that shatters when you bite into it
- Homemade biscuits are easier than you think, and nothing beats pulling them fresh from the oven
- The spice blend hits perfect notes without being overwhelming, so even heat-sensitive folks keep coming back for more
02 -
- Resting breaded chicken for ten minutes before frying prevents the coating from sliding off during cooking
- Oil temperature matters more than anything, too cool and you get greasy chicken, too hot burns the outside before the inside cooks
03 -
- Invest in a kitchen thermometer because oil temperature makes or breaks fried chicken completely
- Line your workstation with newspaper or paper towels under the wire rack to catch oil splatters