Cajun Fried Chicken Biscuits (Printable Version)

Spicy Cajun chicken with tender, flaky biscuits combines bold flavors and comforting textures.

# What You'll 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
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

# How to Make It:

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 maximum flavor penetration.
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 fingers until mixture resembles coarse crumbs. Stir in buttermilk just until dough comes together.
03 - Turn dough onto a floured surface and pat to 1-inch thickness. Cut into rounds with a biscuit cutter. Place on a parchment-lined baking sheet. Brush tops with extra buttermilk. Bake for 12–15 minutes until golden brown.
04 - Mix flour, paprika, cayenne, garlic powder, onion powder, oregano, thyme, salt, and black pepper in a shallow dish until well combined.
05 - Remove chicken from marinade, allowing excess to drip off. Dredge each piece in seasoned flour, pressing firmly to adhere coating. Place on a 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 cooked through to an internal temperature of 165°F, approximately 15–18 minutes. Drain on a wire rack.
07 - Arrange fried chicken and warm biscuits on a serving platter. Serve immediately while hot.

# Expert Insights:

01 -
  • The buttermilk marinade makes the chicken impossibly tender while keeping that crunch intact
  • Homemade biscuits are easier than you think and worth every minute of effort
  • The spice blend hits that perfect balance between warm and wonderfully hot
02 -
  • Letting the breaded chicken rest for 10 minutes before frying prevents the coating from sliding off
  • Oil that is too cool makes greasy chicken, while oil that is too hot burns the outside before the inside cooks
  • Butter must be cold when making biscuits or you will lose the flaky layers entirely
03 -
  • Let your fried chicken rest on a wire rack instead of paper towels to keep the crust crispy on all sides
  • Double the spice blend and keep the extra in a jar for future batches or roasted vegetables

Go Back