Fried Chicken Biscuits Gravy

The smell of frying chicken hitting hot oil still takes me back to my grandmother's kitchen, where I'd perch on a stool watching her work. She never measured anything, just knowing by feel when the flour coating was right. I've tried to capture that intuitive spirit in this recipe, even though I've given you the measurements she refused to write down.

I made this for a snow day gathering last winter, and my friend Sarah actually stood over the stove watching the chicken fry, unable to tear herself away. We ended up eating standing up in the kitchen because nobody wanted to wait for a proper table setting. Sometimes the best meals happen that way.

Ingredients

• 8 pieces bone-in chicken: The bone keeps the meat juicy during frying, and skin-on gives you that irresistible crunch factor
• 2 cups buttermilk: This tenderizes the chicken and adds a subtle tang that cuts through the richness
• 2 cups all-purpose flour for dredging: Create your seasoned flour mixture with generous spices because that's where the flavor lives
• 2 cups all-purpose flour for biscuits: Keep this flour cold and handle it gently for the flakiest results
• 1/2 cup cold butter cubed: Cold butter creates those beautiful flaky layers in your biscuits
• 3/4 cup cold buttermilk: This activates the baking soda and adds tenderness to your biscuit dough
• 4 tablespoons butter: The foundation of your gravy, providing that rich Southern base
• 2 cups whole milk: Whole milk gives your gravy the velvety texture you're after

Instructions

Let the chicken soak up goodness:

Combine buttermilk and hot sauce in a large bowl, submerge your chicken pieces, cover and refrigerate for at least 30 minutes though overnight is even better for maximum tenderness

Build your flavor coating:

Whisk together flour, paprika, garlic powder, onion powder, salt, black pepper and cayenne in a shallow bowl until everything's evenly distributed

Give chicken its crunchy jacket:

Lift each piece from the buttermilk, let excess drip off, then press firmly into the seasoned flour mixture until thoroughly coated on all sides

Fry to golden perfection:

Heat about an inch of vegetable oil to 350°F in a heavy skillet, then fry chicken in batches for 8 to 12 minutes per side until deep golden and cooked through

Whisk together biscuit magic:

Preheat your oven to 425°F, then stir together flour, baking powder, baking soda, salt and sugar in a large bowl

Cut in the butter:

Add cold cubed butter and work it into the flour with your fingers or a pastry cutter until you have coarse, pebble-sized pieces scattered throughout

Bring biscuit dough together:

Pour in cold buttermilk and stir just until the dough holds together, being careful not to overwork it

Shape and bake:

Pat the dough to 1-inch thickness on a floured surface, cut into rounds, place on a baking sheet, brush with buttermilk and bake for 12 to 15 minutes until golden brown

Create creamy gravy perfection:

Melt butter over medium heat, whisk in flour and cook for 2 minutes, then gradually add milk while whisking constantly until thickened, seasoning with plenty of black pepper and salt

Bring it all together:

Plate crispy chicken alongside warm biscuits and ladle that velvety gravy over everything

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My dad always said the real test of a Southern cook is their gravy, and I've ruined enough batches to finally understand what he meant. The first time I made gravy that didn't lump up, I called him immediately. He just laughed and said welcome to the club.

Mastering the Crust

Getting that perfect fried chicken crust is about temperature control and patience. If your oil isn't hot enough, the chicken will absorb too much grease and turn soggy. If it's too hot, you'll burn the outside before the inside cooks through. I've found that 350°F is the sweet spot, though I always sacrifice one small piece first to test the oil. Watch for bubbles that rise steadily to the surface, that's your visual cue that everything's working as it should.

Biscuit Secrets

The difference between good biscuits and great biscuits comes down to how you handle the dough. The key is working quickly and gently, just until everything comes together. Those visible flecks of butter in your dough are going to transform into flaky layers in the oven. When cutting out your biscuits, press straight down and pull up without twisting, which helps them rise taller. And if your biscuit cutter gets stuck, give it a quick dip in flour between cuts.

Making This Meal Your Own

Once you're comfortable with the basics, there's so much room to play. I've added fresh herbs to the biscuit dough, swapped in different spices for the chicken coating, and even made a version with bacon grease in the gravy. Some nights I serve this with a simple green salad to cut through all the richness, other times I go full Southern and add collard greens on the side. The classic version will always have my heart, but there's something joyful about making it your own.

• Add a tablespoon of honey to your buttermilk marinade for a subtle sweetness
• Try a mix of paprika types for deeper color and flavor complexity
• Make extra gravy and freeze it for those nights when you need comfort food fast

Save

Some meals are just meant to be shared, and this is one of them. Gather your people, pour some sweet tea, and enjoy the kind of dinner that makes memories.

Common Questions

→ How do I achieve crispy fried chicken skin?

Marinate chicken in buttermilk to tenderize, then dredge in seasoned flour for a flavorful, crunchy crust when fried in hot oil.

→ What makes the biscuits flaky?

Cutting cold butter into the flour creates small fat pockets, which melt during baking, producing a flaky biscuit texture.

→ How is the creamy gravy prepared?

Start by cooking butter and flour to form a roux, then slowly whisk in milk until thickened and finish with salt and pepper for seasoning.

→ Can the buttermilk be substituted?

Yes, whole milk with a tablespoon of lemon juice can mimic buttermilk's acidity and improve the chicken's tenderness.

→ What oil is best for frying the chicken?

Use a neutral oil with a high smoke point, such as vegetable oil, to ensure even cooking and a crisp outer layer.