Crispy Fried Chicken Biscuits (Printable)

Crispy chicken paired with tender biscuits and creamy peppered gravy for a comforting Southern dish.

# What You'll Need:

→ Fried Chicken

01 - 8 chicken pieces (drumsticks, thighs, or breasts, bone-in, skin-on)
02 - 2 cups buttermilk
03 - 1 tablespoon hot sauce
04 - 2 cups all-purpose flour
05 - 2 teaspoons salt
06 - 1 teaspoon black pepper
07 - 1 teaspoon paprika
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/2 teaspoon cayenne pepper
11 - Vegetable oil, for frying

→ Buttermilk Biscuits

12 - 2 cups all-purpose flour
13 - 1 tablespoon baking powder
14 - 1/2 teaspoon baking soda
15 - 1 teaspoon salt
16 - 1 tablespoon sugar
17 - 1/2 cup unsalted butter, cold, diced
18 - 3/4 cup cold buttermilk

→ Country Gravy

19 - 4 tablespoons unsalted butter
20 - 1/4 cup all-purpose flour
21 - 2 cups whole milk
22 - 1/2 teaspoon salt
23 - 1/2 teaspoon black pepper
24 - 1/4 teaspoon garlic powder

# Directions:

01 - Combine buttermilk and hot sauce in a large bowl. Add chicken pieces, turn to coat thoroughly. Cover and refrigerate for at least 1 hour, up to overnight for maximum tenderness.
02 - Preheat oven to 450°F. Whisk together flour, baking powder, baking soda, salt, and sugar. Cut cold butter into mixture until it resembles coarse crumbs. Stir in buttermilk just until dough forms.
03 - Turn dough onto floured surface, pat to 1-inch thickness. Cut with 2.5-inch round cutter. Place on parchment-lined baking sheet. Bake 12–15 minutes until golden brown. Cool slightly.
04 - Mix flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne in shallow dish. Remove chicken from marinade, let excess drip off. Press chicken into flour mixture to coat thoroughly.
05 - Heat 1 inch oil to 350°F in deep skillet or Dutch oven. Fry chicken in batches, turning occasionally, until golden brown and internal temperature reaches 165°F, about 12–15 minutes. Drain on wire rack.
06 - Melt butter over medium heat. Whisk in flour, cook 1–2 minutes. Gradually whisk in milk until smooth. Cook, stirring constantly, until thickened, 4–5 minutes. Season with salt, pepper, and garlic powder.
07 - Place warm biscuits on plates. Top with fried chicken pieces. Spoon gravy generously over biscuits and chicken. Serve immediately while hot.

# Expert Tips:

01 -
  • The buttermilk brine creates meat so tender you barely need a knife
  • Homemade biscuits with that golden flaky exterior are worth every minute of effort
  • That peppery white gravy ties everything together like an edible hug
02 -
  • Marinating overnight transforms good chicken into extraordinary chicken
  • Hot oil temperature drops when you add cold chicken, so adjust your heat accordingly
  • Gravy continues thickening off heat, so stop slightly earlier than you think
03 -
  • Let fried chicken rest on a wire rack to preserve that precious crunch
  • Use a sharp cutter and press straight down when cutting biscuits
  • Double the gravy recipe because everyone will want extra

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