Description
Southern comfort reaches new heights with chicken biscuits and gravy, a hearty breakfast that’ll make your morning deliciously satisfying. Crispy buttermilk-fried chicken nestled on flaky homemade biscuits and smothered in creamy pepper gravy brings pure Southern charm to your plate.
Ingredients
Scale
Protein:
- 4 boneless, skinless chicken thighs
- Optional: 3 ounces cooked sausage or sausage crumbles
Dry Ingredients:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon paprika
- 1 teaspoon sugar
- 1 teaspoon hot sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
Wet/Dairy Ingredients:
- 1 ¾ cups buttermilk
- ½ cup cold unsalted butter, cubed
- 3 tablespoons unsalted butter
- 2 cups whole milk
- Vegetable oil, for frying
Instructions
- Marinate 4 chicken thighs by soaking them in 1 cup buttermilk and 1 teaspoon hot sauce for 30-120 minutes in the refrigerator.
- Combine 1 cup flour with paprika, garlic powder, onion powder, salt, and pepper in a shallow dish for coating.
- Pour 2 inches of vegetable oil into a deep skillet and heat to 350°F. Monitor temperature with a cooking thermometer.
- Drain chicken from buttermilk marinade, letting excess liquid drip off. Coat each thigh thoroughly in seasoned flour mixture.
- Carefully place floured chicken into hot oil. Fry each piece 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
- Transfer fried chicken to a paper towel-lined plate to absorb excess oil and let rest.
- Mix 2 cups flour, 1 tablespoon baking powder, 1 teaspoon sugar, and ½ teaspoon salt in a large mixing bowl.
- Cut ½ cup cold butter into small cubes. Work butter into flour mixture using fingertips until it resembles coarse crumbs.
- Pour ¾ cup cold buttermilk into flour mixture. Stir until dough just comes together without overmixing.
- Roll dough to 1-inch thickness on a floured surface. Cut biscuits using a 2.5-inch round cutter.
- Place biscuits on a baking sheet. Brush tops with extra buttermilk. Bake at 425°F for 12-15 minutes until golden brown.
- Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in 3 tablespoons flour to create a roux.
- Gradually pour 2 cups whole milk into roux, whisking constantly. Add garlic powder, black pepper, and salt.
- Simmer gravy for 5-7 minutes, stirring frequently until thickened. Optional: Add cooked sausage crumbles.
- Split biscuits, top with fried chicken, and pour warm gravy over the top.
Notes
- Always marinate the chicken for at least 30 minutes to let the buttermilk tenderize the meat and allow the hot sauce to infuse flavor.
- Use a deep-fry or instant-read thermometer to ensure the oil stays around 350°F, which helps create crispy, golden chicken without burning.
- For a gluten-free version, swap all-purpose flour with a gluten-free flour blend and use cornstarch for extra crispiness.
- Let the fried chicken rest on a wire rack instead of paper towels to maintain maximum crispness and prevent soggy bottoms.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Chicken
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 4
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 17 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 120 mg