Chicken Fried Biscuits and Gravy
Indulge in the ultimate comfort food with this hearty Chicken Fried Biscuits and Gravy recipe—a savory twist on Southern classics. Fluffy homemade biscuits, baked to golden perfection, are paired with crispy, breaded chicken breasts seasoned with smoky paprika and garlic. The dish is topped with a rich, creamy sausage gravy made from scratch, seasoned with freshly ground black pepper and a hint of cayenne for a touch of heat. Each bite delivers a perfectly balanced blend of crispy, buttery, and creamy textures. Ready in just over an hour, this crowd-pleasing recipe is perfect for an indulgent weekend brunch or dinner. Serve it up hot, and watch as this irresistible combination of chicken fried goodness and silky gravy wins over every palate.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- 1 teaspoon Granulated sugar
- 8 tablespoons Unsalted butter (cold, cubed)
- 0.75 cup Whole milk
- 0.25 cup Buttermilk
- 2 large Eggs
- 2 pieces Chicken breast (thinly sliced)
- 4 cups Vegetable oil (for frying)
- 1.5 cups Breadcrumbs
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 pound Ground sausage
- 2 cups Heavy cream
- 1 teaspoon Black pepper (freshly ground)
- 0.5 teaspoon Cayenne pepper
Instructions
Preheat your oven to 450°F (230°C).
In a large bowl, whisk together the flour, baking powder, salt, and sugar.
Using a pastry cutter or your fingertips, cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs.
Make a well in the center and pour in the milk and buttermilk. Stir until just combined, being careful not to overmix.
Turn the dough out onto a floured surface and gently knead it into a cohesive mass. Roll the dough out to about 1/2 inch thickness.
Use a biscuit cutter to cut out 8-10 biscuits, rerolling the scraps as necessary. Place the biscuits on a parchment-lined baking sheet and bake for 12-15 minutes, or until golden brown. Set aside to cool.
While the biscuits cool, season the thinly sliced chicken breasts with paprika, garlic powder, salt, and pepper.
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
Dredge each chicken piece in the flour, then dip it in the egg, and finally coat it in breadcrumbs.
Heat the vegetable oil in a heavy skillet or deep fryer to 350°F (175°C). Fry each coated chicken piece for 3-4 minutes per side, or until golden brown and cooked through. Drain on a paper towel-lined plate to remove excess oil.
In a large skillet, cook the ground sausage over medium heat until browned and crumbled. Remove the sausage with a slotted spoon, leaving the drippings in the skillet.
Lower the heat to medium-low and add 2 tablespoons of flour to the sausage drippings. Whisk constantly for 1-2 minutes to form a roux.
Gradually whisk in the heavy cream, stirring until smooth and thickened. Add the cooked sausage back into the skillet and season with black pepper and cayenne.
To serve, slice the biscuits in half. Place a piece of chicken on the bottom half, spoon the sausage gravy generously over the top, and finish with the other biscuit half.
Serve immediately and enjoy your Chicken Fried Biscuits and Gravy!
Nutrition Facts
Calories |
14380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1364.6 g | 1749% | |
| Saturated Fat | 346.3 g | 1732% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1645 mg | 548% | |
| Sodium | 10557 mg | 459% | |
| Total Carbohydrate | 385.8 g | 140% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 28.8 g | ||
| Protein | 214.4 g | 429% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 604 mg | 46% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 1480 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
