Classic Oven Fried Chicken Biscuits
Crisp, golden perfection meets tender, flaky indulgence in this recipe for Classic Oven Fried Chicken Biscuits. Juicy, buttermilk-marinated chicken thighs are coated in a flavorful blend of spices, baked to crispy perfection without deep-frying, and layered onto buttery, homemade biscuits. The biscuits, crafted with grated butter and delicate folds, bring melt-in-your-mouth tenderness to every bite. Perfectly seasoned with just the right amount of spice and crunch, this classic comfort food is elevated with a lighter, oven-baked twist. Ideal for brunch, dinner, or a satisfying anytime treat, these chicken biscuits combine Southern charm with modern ease for a crowd-pleasing dish that’s big on flavor and short on fuss.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1 cup buttermilk
- 2 tablespoons hot sauce
- 1.5 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.25 cup unsalted butter
- 0.75 cup buttermilk (for biscuits)
- 2 cups all-purpose flour (for biscuits)
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt (for biscuits)
- 0.5 cup unsalted butter (for biscuits)
Instructions
In a large bowl, combine the buttermilk and hot sauce. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes or overnight for deeper flavor.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top. Spray the rack lightly with cooking spray to prevent sticking.
In a shallow dish, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Remove the chicken from the buttermilk mixture, allowing the excess liquid to drip off. Coat each piece thoroughly in the seasoned flour mixture, pressing to adhere.
Place the coated chicken pieces on the prepared wire rack. Distribute small pats of the unsalted butter evenly on top of each chicken piece.
Bake in the preheated oven for 25-30 minutes, flipping halfway through, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
While the chicken is baking, make the biscuits. Increase the oven temperature to 425°F (220°C) if needed after removing the chicken.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Using a box grater, grate the butter into the dry ingredients, or cut it into the flour with a pastry cutter until the mixture resembles coarse crumbs.
Gradually pour the buttermilk into the dry ingredients, stirring gently until just combined. Do not overmix.
Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Fold the dough over itself 2-3 times to create layers. Pat it back down to 1-inch thick.
Using a biscuit cutter or the rim of a glass, cut out biscuits and place them on a baking sheet lined with parchment paper. Recombine the scraps as needed to cut out more biscuits.
Bake the biscuits in the preheated oven for 12-15 minutes, or until they are golden brown on top.
To assemble, slice the warm biscuits in half and layer with a piece of crispy oven-fried chicken. Serve immediately and enjoy!
Nutrition Facts
Calories |
1006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.0 g | 65% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 1708 mg | 74% | |
| Total Carbohydrate | 92.7 g | 34% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 6.0 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 171 mg | 13% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 545 mg | 12% | |
*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.
