Fried Chicken Biscuits Gravy (Printable)
Crispy chicken paired with tender biscuits and smooth, flavorful gravy for a hearty Southern meal.
# What You Need:
→ For the Fried Chicken
01 - 8 chicken pieces (drumsticks, thighs, or breasts, bone-in, skin-on)
02 - 2 cups buttermilk
03 - 1 tablespoon hot sauce (optional)
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 (optional)
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 - 1 tablespoon sugar
17 - 1/2 cup (1 stick) unsalted butter, very cold, diced
18 - 3/4 cup cold buttermilk
→ For the 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 (optional)
# Steps:
01 - In a large bowl, combine buttermilk and hot sauce. Add chicken pieces and turn to coat. Cover and refrigerate for at least 1 hour (up to overnight).
02 - Preheat oven to 450°F. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Cut in cold butter until mixture resembles coarse crumbs. Stir in buttermilk just until dough comes together.
03 - Turn dough onto a floured surface, gently pat to 1-inch thickness. Cut out biscuits using a 2.5-inch cutter. Place on a parchment-lined baking sheet. Bake for 12–15 minutes until golden. Cool slightly.
04 - In a shallow dish, mix flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne. Remove chicken from marinade, letting excess drip off. Dredge in flour mixture, pressing to adhere.
05 - In a large, deep skillet or Dutch oven, heat 1 inch of oil to 350°F. Fry chicken in batches, turning occasionally, until golden brown and cooked through (internal temp 165°F), about 12–15 minutes. Drain on a wire rack.
06 - In a saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes. Gradually whisk in milk until smooth. Cook, stirring, until thickened, 4–5 minutes. Season with salt, pepper, and garlic powder.
07 - Arrange fried chicken and biscuits on plates. Spoon gravy over biscuits and serve immediately.
# Expert Advice:
01 -
- The buttermilk marinade makes the chicken impossibly tender while creating that perfectly crunchy crust everyone fights over
- Homemade biscuits are easier than you think and they soak up that peppery gravy like nothing else
02 -
- Letting your chicken rest on a wire rack instead of paper towels is the difference between crispy and soggy crust
- Cold ingredients are non-negotiable for fluffy biscuits. Warm butter melts before baking and you lose those flaky layers
03 -
- Season every single layer. Salt the buttermilk, season the flour heavily, and dont forget to salt the gravy at the end
- Use a splatter screen or the cleanup will take longer than the cooking