Fried Chicken Biscuit
A quintessential Southern delight featuring a perfectly crispy, juicy fried chicken thigh nestled between a warm, flaky, and buttery buttermilk biscuit. A drizzle of honey adds a touch of sweetness to this ultimate comfort food, ideal for a hearty breakfast, brunch, or lunch.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Marinate the Chicken
- b.In a medium bowl, combine the chicken thighs and 1 cup of buttermilk. Ensure the chicken is fully submerged.
- c.Cover and refrigerate for at least 30 minutes, or up to 4 hours for more tender results.
- 2
Step 2
- a.Prepare and Bake the Biscuits
- b.Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- c.In a large bowl, whisk together 2 cups of all-purpose flour, baking powder, sugar, and 0.75 tsp of salt.
- d.Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- e.Pour in 0.75 cup of cold buttermilk and stir with a fork until a shaggy dough forms. Do not overmix.
- f.Turn the dough onto a lightly floured surface. Gently pat and fold the dough over on itself 3-4 times to create layers. Pat down to a 1-inch thickness.
- g.Using a 3-inch round cutter, press straight down to cut out 4 biscuits. Avoid twisting the cutter. Place biscuits on the prepared baking sheet.
- h.Bake for 12-15 minutes, until they are tall and golden brown on top.
- 3
Step 3
- a.Prepare the Dredge and Frying Station
- b.While the biscuits bake, prepare the chicken coating. In a shallow dish, whisk together 1.5 cups of all-purpose flour, 1.5 tsp of salt, black pepper, paprika, garlic powder, and onion powder.
- c.In a large, heavy-bottomed skillet (cast iron is ideal), pour vegetable oil to a depth of about 1 inch. Heat over medium-high heat until a thermometer reads 350°F (175°C). Set a wire rack over a baking sheet nearby for draining the cooked chicken.
- 4
Step 4
- a.Dredge and Fry the Chicken
- b.Take one piece of chicken from the buttermilk marinade, allowing the excess to drip off, but leaving it moist.
- c.Dredge the chicken thoroughly in the seasoned flour mixture, pressing firmly to ensure a thick, even coat. Shake off any excess.
- d.Carefully place the coated chicken into the hot oil, laying it away from you. Fry 2 pieces at a time to avoid overcrowding the pan and lowering the oil temperature.
- e.Fry for 4-6 minutes per side, until deep golden brown, crispy, and the internal temperature reaches 165°F (74°C).
- f.Transfer the cooked chicken to the wire rack to drain. Repeat with the remaining chicken pieces, ensuring the oil returns to 350°F between batches.
- 5
Step 5
- a.Assemble and Serve
- b.Carefully split the warm biscuits in half.
- c.Place one piece of hot fried chicken on the bottom half of each biscuit.
- d.Drizzle with honey, if desired, and place the top of the biscuit on.
- e.Serve immediately for the best texture and flavor.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra flaky biscuits, use frozen, grated butter instead of cubed. It incorporates more easily and creates better layers.
- 2Do not overwork the biscuit dough. Mix only until it just comes together to keep the biscuits tender and light.
- 3Let the dredged chicken rest for 5-10 minutes before frying. This helps the coating set and adhere better, resulting in a crispier crust.
- 4Use a thermometer to maintain the oil temperature. If it's too low, the chicken will be greasy; if it's too high, the crust will burn before the inside is cooked.
- 5Always drain fried chicken on a wire rack, not paper towels. This allows air to circulate and prevents the bottom from becoming soggy.
Adapt it for your goals.
Spicy Kick
Add 1/2 to 1 teaspoon of cayenne pepper to the flour dredge for a spicy fried chicken biscuit.
Deluxe BiscuitDeluxe Biscuit
Serve with a slice of sharp cheddar cheese melted on the chicken and a few dill pickle slices for a tangy crunch.
Sweet & SavorySweet & Savory
Instead of honey, brush the warm biscuits with melted maple butter (2 tbsp melted butter mixed with 1 tbsp maple syrup).
Herbaceous BiscuitsHerbaceous Biscuits
Add 1 tablespoon of finely chopped fresh chives or 1 teaspoon of dried thyme to the biscuit dry ingredients for an aromatic twist.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality protein source, essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Provides Sustained Energy
The carbohydrates from the flour in the biscuit and coating provide a significant source of energy to fuel your daily activities.
Frequently asked questions
A homemade Fried Chicken Biscuit typically contains between 600 to 800 calories, depending on the size of the chicken and biscuit, and the amount of oil absorbed during frying.