Fried Chicken Biscuits Gravy (Printable Version)
Crisp chicken, fluffy buttermilk biscuits, and creamy peppered gravy come together in this Southern classic.
# What You'll 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 up to 8 hours for optimal tenderness.
02 - Whisk together flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne in a shallow bowl until thoroughly combined.
03 - Remove chicken from buttermilk 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. Whisk flour, baking powder, baking soda, salt, and sugar. Cut in cold butter using pastry blender until mixture resembles coarse crumbs. Stir in buttermilk until dough just comes together.
06 - Turn dough onto floured surface, pat gently to 1-inch thickness. Cut rounds using biscuit cutter. Place on baking sheet, brush tops with buttermilk, bake 12–15 minutes until golden brown.
07 - Melt butter over medium heat in saucepan. Whisk in flour, cook 2 minutes while stirring. Gradually add milk, whisking constantly for 5–7 minutes until thickened. Season with black pepper and salt.
08 - Plate freshly fried chicken alongside warm biscuits. Generously ladle hot pepper gravy over chicken and biscuits. Serve immediately while hot.
# Expert Insights:
01 -
- The crispy chicken stays juicy thanks to an overnight buttermilk soak that tenderizes every bite
- Homemade biscuits from scratch are surprisingly simple and infinitely better than anything from a can
- The peppered gravy ties everything together into the kind of meal that makes people linger at the table
02 -
- Letting your dredge coated chicken rest on a wire rack for 10 minutes before frying helps the coating set and prevents it from sliding off
- Buttermilk substitute trick is to mix 1 tablespoon lemon juice into whole milk and let it sit for 5 minutes before using
03 -
- Fry your chicken in batches rather than overcrowding the pan, which drops the oil temperature dramatically
- Let fried chicken rest on a wire rack instead of paper towels to maintain that crispy crust on all sides