Country Chicken Biscuits
Savor the comforting charm of Southern cuisine with these irresistible Country Chicken Biscuits—a perfect fusion of fluffy, homemade buttermilk biscuits, crispy fried chicken, and rich country gravy. This recipe combines tender, golden-brown chicken seasoned with a blend of paprika, garlic, and black pepper, nestled between layers of buttery, flaky biscuits baked to perfection. The crowning touch comes from the savory, creamy gravy that ties every bite together in a symphony of flavor. Ideal for breakfast, brunch, or a hearty dinner, this classic dish embodies rustic comfort and is sure to impress your family or guests. Whether you're hosting a weekend feast or simply craving the warmth of country-style cooking, these Country Chicken Biscuits are a must-try!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon salt
- 0.5 cups cold unsalted butter, cubed
- 0.75 cups buttermilk
- 4 pieces boneless chicken breast or thighs
- 1 cup all-purpose flour (for chicken dredging)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 0.5 teaspoons salt (for seasoning chicken)
- 2 large eggs
- 0.25 cups milk
- 2 cups vegetable oil (for frying)
- 3 tablespoons unsalted butter (for gravy)
- 3 tablespoons all-purpose flour (for gravy)
- 2 cups whole milk (for gravy)
- 1 teaspoon ground black pepper (for gravy)
- 1 teaspoon salt (for gravy)
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the 2 cups of flour, baking powder, baking soda, and 1 teaspoon of salt.
Using a pastry cutter or your hands, cut the cold butter into the flour mixture until it resembles coarse crumbs.
Make a well in the center, pour in the buttermilk, and gently stir just until combined. Do not overmix.
Turn the dough onto a lightly floured surface, gently pat it into a rectangle, and fold it over itself 3-4 times to create layers.
Roll out the dough to 1-inch thickness and use a biscuit cutter to cut into rounds. Place biscuits onto the prepared baking sheet.
Bake the biscuits in the preheated oven for 12-15 minutes until golden brown, then transfer to a wire rack to cool slightly.
While biscuits bake, prepare the chicken by pounding the pieces to an even thickness.
In a shallow dish, combine 1 cup of flour, paprika, garlic powder, black pepper, and 0.5 teaspoons of salt.
In another shallow dish, whisk together the eggs and 0.25 cups of milk.
Dredge each chicken piece in the flour mixture, dip in the egg mixture, then dredge again in the flour mixture to coat.
Heat vegetable oil in a heavy skillet over medium-high heat. Fry the chicken pieces in batches for 4-5 minutes per side until golden and fully cooked. Drain on a paper towel-lined plate.
For the gravy, melt 3 tablespoons of butter in a saucepan over medium heat. Whisk in 3 tablespoons of flour and cook for 1-2 minutes.
Gradually pour in 2 cups of milk, whisking constantly to prevent lumps. Cook until the gravy thickens, about 5-7 minutes.
Season the gravy with 1 teaspoon each of salt and black pepper. Adjust seasoning to taste.
Split the biscuits in half, place a piece of fried chicken on the bottom half, and drizzle with warm country gravy. Top with the other biscuit half and serve immediately.
Nutrition Facts
Calories |
8409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 666.2 g | 854% | |
| Saturated Fat | 175.4 g | 877% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1390 mg | 463% | |
| Sodium | 8741 mg | 380% | |
| Total Carbohydrate | 346.4 g | 126% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 38.5 g | ||
| Protein | 294.5 g | 589% | |
| Vitamin D | 15.7 mcg | 79% | |
| Calcium | 1082 mg | 83% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 3480 mg | 74% | |
*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.
