Fried Chicken Biscuits Gravy (Printable)

Crispy chicken, flaky biscuits, and creamy peppered gravy come together in this comforting Southern dish.

# What You’ll Need:

→ Fried Chicken

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→ Buttermilk Biscuits

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→ Creamy Pepper Gravy

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# How To Make It:

01 - Combine buttermilk and hot sauce in a large bowl. Submerge chicken pieces completely, cover, and refrigerate for at least 30 minutes or up to 8 hours for maximum flavor penetration.

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 the seasoned flour mixture, ensuring complete coverage. Transfer coated pieces to a wire rack.

04 - Heat 1 inch of vegetable oil in a heavy skillet to 350°F. Fry chicken in batches without overcrowding, cooking 8 to 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 in a bowl. Cut in cold butter using a pastry blender until mixture resembles coarse crumbs. Stir in buttermilk just until dough forms.

06 - Turn dough onto a floured surface and gently pat to 1-inch thickness. Cut rounds with a biscuit cutter. Place on a baking sheet, brush tops with buttermilk, and bake 12 to 15 minutes until golden brown.

07 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes. Gradually pour in milk while whisking constantly. Simmer 5 to 7 minutes until thickened. Stir in black pepper and salt.

08 - Plate crispy fried chicken alongside warm buttermilk biscuits. Generously ladle hot peppered gravy over both chicken and biscuits.

# Expert Advice:

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The buttermilk marinade makes the chicken impossibly tender while creating that coveted shatteringly crisp crust we all chase
Homemade biscuits are easier than you think and worth every minute of effort
That gravy ties everything together into the kind of meal that makes people linger at the table

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Let your fried chicken rest on a wire rack instead of paper towels to keep that crust crispy on all sides
Cold ingredients are non-negotiable for flaky biscuits, work quickly and keep your butter chilled until the moment it hits the flour
If your gravy gets too thick, whisk in a splash more milk and it'll smooth right out

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Use a candy thermometer or instant-read thermometer to maintain consistent oil temperature throughout frying
Let your chicken come to room temperature for about 20 minutes before frying for more even cooking

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