There is nothing like buttermilk Southern Fried Chicken, unless it’s served with biscuits and hot honey! I was inspired to make this after ordering this dish at a local barbecue restaurant, and honestly, I was disassapointed. I just knew that there could be a much better version of this Southern classic. This is it!

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  • Course Chicken, Dinner
  • Cuisine Southern
  • Keyword Summer, Sunday Dinner
Servings Prep Time Cook Time
4 people 15 minutes 20 minutes
Passive Time Total Time
4 hours 35 minutes
Servings Prep Time Cook Time
4 people 15 minutes 20 minutes
Passive Time Total Time
4 hours 35 minutes
Degree of Difficulty
Moderately difficult
  • 2 cups buttermilk
  • 1 clove garlic grated
  • 2 tspn celery seeds
  • 1 tspn black pepper
  • 2 tspn kosher salt
  • 1 cup all-purpose flour
  • 1/2 tbspn smoked paprika
  • 1 tspn kosher salt
  • canola or peanut oil for frying.
Servings: people
  1. Gather all ingredients before starting the recipe.
  1. Combine marinade ingredients and pour into a resealable plastic bag.
  2. Add chicken thighs to marinade and message to combine and make sure all surfaces are covered.
  3. Refrigerate for 4 hours, turning occasionally.
  1. Combine flour, paprika and 1 teaspoon of salt and mix to combine.
  2. Add oil to a deep frying pan to come halfway up to the pan and heat over medium high heat for 2-3 minutes, or until a small bread cube rises to the top of the oil and starts to sizzle.
  3. Add a few drops of marinade mixture to flour mixture with a fork. All you want to do is add a few drops to make a few crumbs in the flour. Remove chicken from marinade and dredge in flour mixture. Shake of excess.
  4. When oil is hot enough, add chicken to hot oil and fry until the chicken becomes a golden brown, about 8-10 minutes per side or until the chicken registers 165°.
  5. Remove chicken to a wire rack.
  1. Place chicken on a slice of Honey Cake Pan Biscuit and drizzle with Rosemary Hot Honey, then top the chicken with a second slice of biscuit and serve.

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