Fried Chicken Biscuits Gravy (Printable)
A Southern dish featuring crispy chicken, fluffy biscuits, and rich peppered gravy bursting with flavor.
# What You Need:
→ 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
→ Buttermilk 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
→ Creamy Pepper 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
# How To Make It:
01 - Combine buttermilk and hot sauce in a large bowl. Submerge chicken pieces completely, cover, and refrigerate for minimum 30 minutes or up to 8 hours for optimal flavor penetration.
02 - Mix flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne in a shallow 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 coating. Transfer to wire rack.
04 - Heat 1 inch vegetable oil in heavy skillet to 350°F. Fry chicken in batches without overcrowding, cooking 8–12 minutes per side until golden brown and internal temperature reaches 165°F. Drain on paper towels.
05 - Preheat oven to 425°F for biscuit baking.
06 - Whisk flour, baking powder, baking soda, salt, and sugar. Cut in cold butter using pastry blender or fingers until mixture resembles coarse crumbs. Stir in buttermilk until just combined.
07 - Turn dough onto floured surface, pat gently to 1-inch thickness. Cut rounds using biscuit cutter or glass. Place on baking sheet and brush tops with buttermilk.
08 - Bake for 12–15 minutes until golden brown and cooked through.
09 - Melt butter in saucepan over medium heat. Whisk in flour, cooking for 2 minutes while stirring constantly to remove raw flour taste.
10 - Gradually whisk in milk, continuing to stir for 5–7 minutes until sauce thickens. Season with black pepper and salt.
11 - Place warm biscuits on plates, top with fried chicken pieces, and ladle gravy generously over chicken and biscuits.
# Expert Suggestions:
01 -
- The contrast between shattering crispy chicken skin and pillowy biscuits is pure magic
- Homemade gravy transforms everything it touches into something transcendent
02 -
- Oil temperature is the difference between soggy and spectacular chicken
- Cold butter melting in the oven creates those magical flaky biscuit layers
03 -
- Let chicken come to room temperature before frying for more even cooking
- Use a cast iron skillet if you have one for the crispiest results