Fried Chicken Biscuits Gravy (Printable)
Crispy fried chicken with flaky biscuits and creamy, peppery gravy—classic Southern comfort food.
# 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)
# How To Make It:
01 - Combine buttermilk and hot sauce in a large bowl. Add chicken pieces and turn to coat thoroughly. Cover and refrigerate for at least 1 hour, or overnight for maximum tenderness.
02 - Preheat oven to 450°F. Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Stir in buttermilk just until dough comes together.
03 - Turn dough onto a floured surface and gently pat to 1-inch thickness. Cut out biscuits using a 2.5-inch cutter. Place on a parchment-lined baking sheet and bake for 12–15 minutes until golden brown. Cool slightly.
04 - Mix flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne in a shallow dish. Remove chicken from marinade, allowing excess to drip off. Dredge in flour mixture, pressing firmly to adhere.
05 - Heat 1 inch of oil to 350°F in a large, deep skillet or Dutch oven. Fry chicken in batches, turning occasionally, until golden brown and cooked through to internal temperature of 165°F, about 12–15 minutes per batch. Drain on a wire rack.
06 - Melt butter over medium heat in a saucepan. Whisk in flour and cook for 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 - Arrange fried chicken and biscuits on plates. Spoon warm gravy over biscuits and serve immediately.
# Expert Suggestions:
01 -
- The biscuit recipe alone became my go-to for everything else I bake because they turn out impossibly flaky every single time
- That moment when you break through the crispy chicken skin into the juicy meat inside makes all the effort worth it
02 -
- Letting your oil return to the proper temperature between batches of chicken prevents soggy, greasy results
- Overworking the biscuit dough activates too much gluten, leading to tough instead of tender results
03 -
- Use a candy thermometer to maintain your oil temperature, and never crowd the pan
- Twisting the biscuit cutter straight down without twisting creates the tallest rise