Cajun Fried Chicken Biscuits (Print version)

Spicy Cajun-style fried chicken with tender, flaky homemade biscuits for a Southern-inspired 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 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. 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. Fry chicken in batches, turning occasionally, until golden brown and cooked through (internal temp 165°F), 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 advice:

01 -
  • The buttermilk marinade makes the chicken impossibly tender while creating that perfect crunchy crust everyone fights over
  • Homemade biscuits are easier than you think and they bake while you fry the chicken
  • The spice blend hits you with warmth first then builds to that satisfying Southern heat
02 -
  • Letting the breaded chicken rest for 10 minutes before frying is the secret to keeping the crust from falling off in the oil
  • Cold butter and cold buttermilk are non-negotiable for flaky biscuits, warm ingredients make them tough
  • Maintaining 350°F oil temperature prevents greasy chicken and ensures even cooking throughout
03 -
  • Use a cast-iron skillet if you have one, it holds heat better and creates an even better crust
  • Line your baking sheet with parchment for biscuits to prevent sticking and make cleanup easier
  • Invest in a kitchen thermometer for the oil, it makes the difference between good and great fried chicken

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