The Best Bacon Cheddar Biscuits
The Best Bacon Cheddar Biscuits!! is a medium Southern United States recipe that serves 4. 620 calories per serving. Recipe by Southern Fried with Mel on YouTube.
Prep: 20 min | Cook: 30 min | Total: 1 hr 5 min
Cost: $11.94 total, $2.99 per serving
Ingredients
- 8 pieces Chicken Thighs (bone‑in, skin‑on) (preferably medium size, about 6‑8 oz each)
- 2 cups Buttermilk (full‑fat for best flavor)
- 2 tablespoons Hot Sauce (adds a subtle kick to the brine)
- 2 cups All‑Purpose Flour (sifted)
- 2 teaspoons Paprika (smoked paprika preferred)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Cayenne Pepper (adjust to heat preference)
- 1½ teaspoons Salt
- 1 teaspoon Black Pepper (freshly ground)
- 4 cups Vegetable Oil (high smoke‑point oil for deep frying)
Instructions
Prepare the Brine
In a large mixing bowl combine the buttermilk, hot sauce, and ½ teaspoon of salt. Stir until the salt dissolves.
Time: PT5M
Brine the Chicken
Add the chicken thighs to the bowl, making sure each piece is fully submerged. Transfer the bowl to a zip‑lock bag, seal, and refrigerate for at least 1 hour (up to 4 hours for deeper flavor).
Time: PT1H
Temperature: 4°C
Mix the Coating
In a shallow dish whisk together the flour, paprika, garlic powder, onion powder, cayenne, remaining 1 teaspoon salt, and black pepper.
Time: PT5M
Heat the Oil
Pour the vegetable oil into the deep fryer or pot to a depth of about 3 inches. Heat over medium‑high until the oil reaches 175°F (80°C).
Time: PT10M
Temperature: 175°F
Dredge the Chicken
Remove each piece from the brine, letting excess drip off. Dredge thoroughly in the seasoned flour, pressing gently to adhere. Place coated pieces on a wire rack for 5 minutes to set the crust.
Time: PT10M
Fry the Chicken
Working in batches, lower 2‑3 pieces into the hot oil using tongs. Fry for 6‑8 minutes, turning once, until the internal temperature reaches 165°F (74°C) and the crust is deep golden‑brown.
Time: PT15M
Temperature: 350°F
Rest and Serve
Transfer fried chicken to a paper‑towel‑lined plate to drain excess oil. Let rest 5 minutes before serving to allow juices to redistribute.
Time: PT5M
Nutrition Facts
- Calories
- 620
- Protein
- 35 g
- Carbohydrates
- 30 g
- Fat
- 38 g
- Fiber
- 1 g
Dietary info: Contains gluten, Contains dairy, High protein
Allergens: Gluten, Dairy (buttermilk), Eggs (none in this recipe, but cross‑contamination possible in some kitchens)
Ingredient Substitutions
- Instead of Chicken Thighs (bone‑in, skin‑on): Chicken drumsticks, Chicken breast (adjust cooking time)
- Instead of Buttermilk: Milk + 2 tbsp lemon juice or white vinegar
- Instead of Hot Sauce: Tabasco, Sriracha (use less)
- Instead of All‑Purpose Flour: Self‑rising flour (omit added leavening), Cornstarch mixed with flour (1:1) for extra crispness
- Instead of Paprika: Regular sweet paprika
- Instead of Garlic Powder: Fresh minced garlic (use 1 clove per piece)
- Instead of Onion Powder: Finely minced dried onion
- Instead of Cayenne Pepper: Chipotle powder (use less), Hot paprika
- Instead of Salt: Kosher salt (use 1 tsp), Sea salt
- Instead of Black Pepper: White pepper
- Instead of Vegetable Oil: Peanut oil, Canola oil
Equipment Needed
- Large Mixing Bowl
- Zipper‑Lock Bag
- Wire Rack
- Deep Fryer or Large Heavy‑Bottom Pot
- Thermometer (Candy or Instant‑Read)
- Tongs
- Paper Towels
- Large Plate or Tray
Critical Steps — Do Not Skip
- Brining the chicken for at least 1 hour to ensure juiciness.
- Heating oil to the correct temperature (175°F for pre‑heat, 350°F for frying).
- Maintaining oil temperature during frying to avoid greasy or burnt coating.
- Resting the fried chicken briefly before serving.
Chef Tips from the Video
- Add a pinch of sugar to the flour mixture for extra caramelization.
- For extra crunch, mix ¼ cup cornmeal into the flour coating.
- Season the brine with a little garlic salt for deeper flavor.
Troubleshooting
Coating falls off during frying.
Make sure the chicken is patted dry after brining and let the coated pieces rest on a rack for a few minutes before frying.
Chicken is greasy or soggy.
Check oil temperature; if it drops below 325°F, the coating will absorb oil. Fry in small batches and let the oil recover temperature between batches.
Chicken is undercooked inside.
Use an instant‑read thermometer; the internal temperature must reach 165°F. If the crust browns too quickly, lower oil temperature to 325°F and finish cooking longer.
Storage
Refrigerator: Store in an airtight container for up to 3 days; reheat in oven at 350°F until crisp.
Freezer: Cool completely, then freeze in a zip‑lock bag for up to 2 months; reheat from frozen in oven.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Brine the chicken up to 24 hours ahead; keep refrigerated.
- Coated chicken can be frozen on a wire rack before frying; fry from frozen, adding 2‑3 minutes to cooking time.
Frequently Asked Questions
What is the cultural significance and history of Southern Fried Chicken in Southern United States cuisine?
Southern Fried Chicken traces its roots to Scottish frying techniques brought by immigrants, later adapted by African‑American cooks who added seasonings, buttermilk brining, and a double‑coat method, making it a cornerstone of Southern comfort food and a staple at family gatherings and church picnics.
What are the traditional regional variations of Southern Fried Chicken in the Southern United States?
In the Deep South, chicken is often marinated in buttermilk and hot sauce; in the Carolinas, a spicy cayenne‑heavy coating is common; in Tennessee, a hint of smoked paprika adds a subtle smoky flavor, while some Gulf Coast versions use cornmeal in the crust for extra crunch.
How is authentic Southern Fried Chicken traditionally served in the Southern United States?
Authentic Southern Fried Chicken is typically served hot, resting on a wire rack, accompanied by sides such as buttery biscuits, creamy coleslaw, mashed potatoes, and sweet tea. It is often presented on a large platter for family style dining.
What occasions or celebrations is Southern Fried Chicken traditionally associated with in Southern culture?
Southern Fried Chicken is a staple at Sunday family dinners, church potlucks, Fourth of July picnics, and holiday gatherings like Thanksgiving and Christmas, symbolizing hospitality and home‑cooked comfort.
What other Southern dishes pair well with Southern Fried Chicken from the Southern United States cuisine?
Classic pairings include buttery corn biscuits, creamy mac and cheese, collard greens, fried green tomatoes, and a simple cucumber‑vinegar slaw, all of which balance the richness of the fried chicken.
What makes Southern Fried Chicken special or unique in Southern United States cuisine?
The combination of a tangy buttermilk brine, a well‑seasoned flour coating, and precise oil temperature creates a juicy interior with a crunchy, flavorful crust that stays crisp even after resting—an iconic texture that defines Southern fried chicken.
What are the most common mistakes to avoid when making Southern Fried Chicken at home?
Common mistakes include skipping the brine, overcrowding the pot (which drops oil temperature), using oil that’s too hot (burns the coating), and not letting the coated chicken rest before frying, all of which lead to soggy or greasy results.
Why does this Southern Fried Chicken recipe use a buttermilk brine instead of a dry rub?
The buttermilk brine tenderizes the meat with its acidity and adds moisture, while the hot sauce in the brine infuses flavor; a dry rub alone cannot achieve the same juiciness and subtle tang that defines classic Southern fried chicken.
Can I make Southern Fried Chicken ahead of time and how should I store it?
Yes. After frying, let the chicken cool, then store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10‑12 minutes to restore crispness, or freeze for up to 2 months and bake from frozen.
What texture and appearance should I look for when making Southern Fried Chicken?
The crust should be a deep golden‑brown, slightly glossy, and crackle when tapped. Inside, the meat should be opaque, tender, and register 165°F on a thermometer, with juices running clear.
What does the YouTube channel Southern Fried with Mel specialize in?
The YouTube channel Southern Fried with Mel specializes in Southern comfort food recipes, focusing on classic fried dishes, homestyle sides, and step‑by‑step techniques that make traditional Southern cooking accessible to home cooks.
How does the YouTube channel Southern Fried with Mel's approach to Southern cooking differ from other Southern cooking channels?
Mel emphasizes practical kitchen setups, uses everyday pantry ingredients, and provides detailed temperature and timing cues, whereas many other channels rely on shortcuts or high‑end equipment. Mel’s style is down‑to‑earth, aiming for repeatable results at home.
Last updated: September 2, 2026
