Fried Chicken Biscuits Gravy (Printable)
Crispy chicken, flaky biscuits, and creamy gravy come together in this hearty Southern classic.
# What You 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
# Steps:
01 - Combine buttermilk and hot sauce in a large bowl. Submerge chicken pieces completely, cover bowl, and refrigerate for minimum 30 minutes up to 8 hours for optimal tenderness.
02 - Mix flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne in a separate bowl until thoroughly combined.
03 - Remove chicken from marinade, allowing excess liquid to drip off. Press each piece firmly into seasoned flour mixture, ensuring complete coverage. Transfer coated pieces to wire rack.
04 - Heat 1 inch vegetable oil in heavy skillet to 350°F. Fry chicken in batches without overcrowding, cooking 8 to 12 minutes per side until golden brown and internal temperature reaches 165°F. Drain on paper towels.
05 - Preheat oven to 425°F.
06 - Whisk flour, baking powder, baking soda, salt, and sugar together. Cut in cold butter using pastry blender or fingers until mixture resembles coarse crumbs. Stir in buttermilk until dough just comes together.
07 - Turn dough onto floured surface and pat to 1-inch thickness. Cut rounds with biscuit cutter. Place on baking sheet, brush tops with buttermilk, and bake 12 to 15 minutes until golden brown.
08 - Melt butter in saucepan over medium heat. Whisk in flour and cook for 2 minutes. Gradually whisk in milk, stirring constantly until thickened, 5 to 7 minutes. Season with black pepper and salt.
09 - Plate fried chicken alongside warm biscuits. Ladle generous amount of peppered gravy over chicken and serve immediately.
# Expert Advice:
01 -
- That first bite of crispy skin giving way to juicy meat is absolute perfection
- The homemade biscuits are easier than you think and worth every minute
- The gravy ties everything together into the ultimate comfort meal
02 -
- Cold butter is nonnegotiable for flaky biscuits
- Letting the coated chicken rest for 10 minutes before frying helps the coating adhere better
- Room temperature milk incorporates into the gravy much more smoothly
03 -
- Line your baking sheet with parchment paper for easy cleanup
- Let fried chicken rest on a wire rack not paper towels to stay crispy
- Make extra gravy because it disappears faster than you expect