Cajun Fried Chicken Biscuits (Printable)
Spicy Cajun-style fried chicken with tender homemade biscuits for a comforting Southern meal.
# What You’ll Need:
→ For the Cajun Fried Chicken
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→ For the Biscuits
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# How-To Steps:
01 - Combine buttermilk and hot sauce in a large bowl. Add chicken pieces, turning to coat thoroughly. Cover and refrigerate for at least 2 hours, or overnight for optimal flavor development.
02 - Preheat oven to 425°F. Whisk flour, baking powder, baking soda, and salt in a large bowl. Cut in cold butter using a pastry blender or fingertips until mixture resembles coarse crumbs. Stir in buttermilk just until dough comes together.
03 - Turn dough onto a floured surface and gently pat to 1-inch thickness. Cut into rounds with a biscuit cutter. Place on parchment-lined baking sheet and brush tops with extra buttermilk. Bake 12–15 minutes until golden brown.
04 - Mix flour, paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, salt, and black pepper in a shallow dish until thoroughly combined.
05 - Remove chicken from marinade, allowing excess to drip off. Dredge each piece in seasoned flour, pressing firmly to adhere coating. Place on wire rack and rest for 10 minutes to set the breading.
06 - Heat 2 inches of vegetable oil in a heavy skillet to 350°F. Fry chicken in batches, turning occasionally, until golden brown and internal temperature reaches 165°F, approximately 15–18 minutes. Drain on wire rack.
07 - Arrange fried chicken and warm biscuits on a serving platter. Serve immediately while hot.
# Expert Tips:
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- The buttermilk brine makes the chicken impossibly tender while creating that craveable crust that shatters beautifully when you bite into it
- Homemade biscuits are easier than you think, and nothing beats warm ones straight from the oven alongside crispy chicken
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- Letting the breaded chicken rest for ten minutes before frying prevents the coating from sliding off during cooking
- Maintaining your oil temperature is crucial, too cool and the chicken becomes greasy, too hot and the crust burns before the meat cooks through
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- Use a kitchen thermometer to monitor your oil temperature, as maintaining steady heat is the difference between perfectly fried and disappointingly greasy
- Pat your chicken dry before adding it to the buttermilk marinade, as excess water prevents the seasoning from penetrating properly