Fried Chicken Biscuits Gravy (Printable)

Crispy fried chicken paired with flaky biscuits and creamy peppered gravy in a Southern style dish.

# What You'll Need:

→ For the Fried Chicken

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

→ For the Biscuits

12 - 2 cups all-purpose flour
13 - 1 tablespoon baking powder
14 - 1/2 teaspoon baking soda
15 - 1 teaspoon salt
16 - 2 teaspoons sugar
17 - 1/2 cup cold unsalted butter, cubed
18 - 3/4 cup cold buttermilk (plus extra for brushing)

→ For the Gravy

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

# Directions:

01 - Combine buttermilk and hot sauce in a large bowl. Submerge chicken pieces completely, cover, and refrigerate for at least 30 minutes or up to 8 hours for maximum flavor penetration.
02 - In a separate large bowl, whisk together flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne until thoroughly blended.
03 - Remove chicken from marinade, allowing excess liquid to drip off. Press each piece firmly into the seasoned flour mixture, ensuring complete coverage. Shake gently to remove excess coating and arrange on a wire rack.
04 - Heat 1 inch of vegetable oil in a heavy skillet or Dutch oven to 350°F. Fry chicken in batches without overcrowding, cooking 8-12 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to paper towels to drain.
05 - Preheat oven to 425°F and prepare a baking sheet with parchment paper or light greasing.
06 - Whisk flour, baking powder, baking soda, salt, and sugar in a large bowl. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Pour in cold buttermilk and stir gently just until dough comes together.
07 - Turn dough onto a floured surface and pat gently to 1-inch thickness. Cut rounds using a biscuit cutter or glass, pressing straight down without twisting. Place on prepared baking sheet, brush tops with buttermilk, and bake 12-15 minutes until golden brown.
08 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly to form a roux. Gradually pour in milk while whisking continuously to prevent lumps. Simmer 5-7 minutes until thickened. Season with black pepper and salt.
09 - Place warm biscuits on serving plates, arrange fried chicken alongside, and ladle generous amounts of peppered gravy over the chicken and biscuits. Serve immediately while hot.

# Expert Tips:

01 -
  • That first crackle when the chicken hits the oil never gets old
  • Homemade biscuits are easier than you think and worth every minute
  • Country gravy ties everything together into pure comfort
02 -
  • Let the fried chicken rest on a wire rack instead of paper towels to keep the crust crispy
  • Cold butter creates steam pockets in biscuits, so handle the dough as little as possible
  • If your gravy gets too thick, whisk in a splash more milk until it reaches the right consistency
03 -
  • Cast iron holds heat perfectly for frying and gives the best crust
  • Use a kitchen thermometer to keep your oil at the right temperature

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