Fried Chicken Biscuit
A golden, crispy buttermilk fried chicken thigh tucked into a warm, flaky homemade biscuit. This Southern comfort classic pairs crunchy, well-seasoned coating with a tender, juicy interior — perfect for breakfast, brunch, or a hearty lunch.
For 4 servings
- prep
Marinate the chicken.
In a large bowl, whisk together the chicken's buttermilk, hot sauce, salt, black pepper, smoked paprika, and garlic powder. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for best results.
- prep · ~5 min
Combine the dry biscuit ingredients.
1.In a large mixing bowl, whisk together 2 cups flour, baking powder, baking soda, and salt.2.Add the cold cubed butter and toss to coat.3.Using fingertips or a pastry cutter, work the butter into the flour until pea-sized crumbs form.TIPKeep the butter cold — if it starts softening, chill the bowl briefly. - mix · ~2 min
Form the biscuit dough.
1.Make a well in the center of the flour mixture.2.Pour in the cold buttermilk and stir gently with a fork until a shaggy dough comes together.3.Turn the dough out onto a lightly floured surface.TIPDo not overmix — stop as soon as the dough holds together. - knead · ~5 min
Laminate and cut the biscuits.
1.Gently pat the dough into a rectangle about 1-inch thick.2.Fold the dough in thirds like a letter, then pat out again to 1-inch thickness.3.Using a 3-inch biscuit cutter, press straight down (do not twist) to cut 4 biscuits.4.Place biscuits on a parchment-lined baking sheet, sides touching.TIPNever twist the cutter — it seals the edges and prevents a tall rise. - prep · ~1 min
Prepare the chicken dredge.
In a shallow dish, whisk together the remaining 1 cup flour, cornstarch, salt, and black pepper.
- fry · ~12 min
Dredge and fry the chicken.
1.Heat oil in a deep, heavy-bottomed pot to 325°F (163°C).2.Remove each thigh from the buttermilk marinade, letting excess drip off.3.Dredge thoroughly in the seasoned flour mixture, pressing to adhere.4.Carefully lower 2 pieces into the hot oil and fry until deep golden and internal temperature reaches 165°F (74°C), about 5-6 minutes per side.5.Transfer fried chicken to a wire rack to drain.TIPMaintain oil at 325°F — too hot and the coating burns before the chicken cooks through. - bake · ~12 min
Bake the biscuits.
Brush the tops of the biscuits with a little buttermilk. Bake at 425°F (220°C) until puffed and golden brown, about 12 minutes.
TIPFor extra flakiness, bake the biscuits in the upper third of the oven. - assemble · ~2 min
Assemble the fried chicken biscuits.
1.Split each warm biscuit in half horizontally.2.Place one piece of fried chicken thigh on the bottom half.3.Close with the top biscuit half. - serve
Serve immediately with hot sauce or honey on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For maximum flakiness, freeze your butter for 10 minutes before cutting it into the flour.
- 2Marinate the chicken overnight for deeper flavor and a more tender texture.
- 3Use a candy or deep-fry thermometer to keep the oil steady at 325°F — don't rely on guessing.
- 4Let the fried chicken rest on a wire rack, not paper towels, to keep the coating crisp.
- 5Bake the biscuits with their sides touching to force them to rise taller and stay soft.
- 6Twisting the biscuit cutter seals the edges and stunts the rise — press straight down instead.
Adapt it for your goals.
Spicy Nashville hot
After frying, brush the chicken with a mixture of melted butter, cayenne pepper, brown sugar, and a splash of pickle brine for a fiery, sticky glaze that defines Nashville-style hot chicken.
gluten free adaptationGluten-free adaptation
Swap the all-purpose flour in both the biscuits and the dredge with a 1:1 gluten-free flour blend that contains xanthan gum, and use certified gluten-free baking powder and cornstarch.
baked instead of friedBaked instead of fried
Oven-fry the marinated, dredged chicken thighs at 425°F on an oiled wire rack set over a baking sheet — spritz with oil and bake until golden, about 20 minutes, turning once.
herb and garlic biscuitHerb-and-garlic biscuit
Stir 1 tablespoon of fresh chopped chives or rosemary and a minced garlic clove into the biscuit dough for an aromatic, savory twist that pairs beautifully with the peppery fried chicken.
breakfast sandwich styleBreakfast sandwich style
Add a fried egg and a slice of melted cheddar cheese between the chicken and biscuit, then drizzle with a little maple syrup for a sweet-savory morning meal.
Why this is on our healthy list.
High in Protein
Chicken thighs provide a substantial amount of high-quality protein, which supports muscle repair and keeps you full and satisfied.
Contains Probiotics
Buttermilk is a fermented dairy product rich in live cultures that can aid digestion and support gut health.
Source of Calcium
Both the buttermilk and butter in the biscuits contribute calcium, which is essential for strong bones and teeth.
Moderate in Iron
All-purpose flour is typically fortified with iron, helping to maintain healthy red blood cells when consumed as part of a balanced diet.
Frequently asked questions
Yes, but chicken breast cooks faster and can dry out easily. Pound it to an even thickness and fry only until it reaches 160°F, as carryover cooking will bring it to 165°F.
