Kfc and Kentucky Fried Chicken Biscuits
Indulge in the ultimate comfort food experience with this irresistible KFC and Kentucky Fried Chicken Biscuits recipe! Juicy, golden-brown fried chicken paired with buttery, flaky biscuits is a match made in culinary heaven. This recipe combines classic Southern flavors with a perfectly seasoned flour dredge, infused with paprika, garlic powder, and herbs, for that signature crispy chicken crunch. The tender biscuits, made from scratch with self-rising flour and cold butter, bake to perfection for a light and airy texture. Drizzle them with honey for a hint of sweetness, and you have a meal that’ll transport you straight to your favorite fried chicken joint. With easy-to-follow steps and pantry-staple ingredients, this recipe is ideal for a family dinner, weekend gathering, or whenever a fried chicken craving strikes!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 pieces chicken pieces (drumsticks, thighs, wings, breasts)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 cup cornstarch
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 cups vegetable oil (for frying)
- 2 cups self-rising flour
- 0.5 cup unsalted butter (very cold, cubed)
- 0.75 cup whole milk
- 2 tablespoons honey (for serving, optional)
Instructions
Step 1: Marinate the chicken by placing the pieces in a large bowl. Pour the buttermilk over them, ensuring they are fully coated. Cover and refrigerate for at least 2 hours, or preferably overnight.
Step 2: In a large bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper. Mix well to create the seasoning flour.
Step 3: Heat the vegetable oil in a large, deep skillet or Dutch oven to 350°F (175°C).
Step 4: Remove each piece of chicken from the buttermilk, allowing excess to drip off. Dredge the chicken pieces in the seasoning flour, pressing to adhere. Place on a plate to rest for a few minutes before frying.
Step 5: Fry the chicken in batches, being careful not to overcrowd the skillet. Cook for about 12-15 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C). Remove and drain on a wire rack or paper towels.
Step 6: Preheat your oven to 425°F (220°C) to prepare the biscuits.
Step 7: In a bowl, combine the self-rising flour and cold, cubed butter. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Step 8: Slowly pour in the milk while gently stirring with a fork. Mix until just combined and a dough forms. Do not overwork the dough.
Step 9: Turn the dough onto a floured surface. Gently pat it into a 1-inch thick rectangle. Use a round biscuit cutter to cut out biscuits, re-patting the scraps as needed.
Step 10: Place the biscuits on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until golden brown.
Step 11: Serve the fried chicken hot alongside the biscuits. Optionally drizzle biscuits with honey for a touch of sweetness.
Nutrition Facts
Calories |
12918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1101.1 g | 1412% | |
| Saturated Fat | 218.9 g | 1094% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 1019 mg | 340% | |
| Sodium | 7924 mg | 345% | |
| Total Carbohydrate | 509.7 g | 185% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 69.1 g | ||
| Protein | 322.8 g | 646% | |
| Vitamin D | 12.9 mcg | 64% | |
| Calcium | 1369 mg | 105% | |
| Iron | 35.4 mg | 197% | |
| Potassium | 3808 mg | 81% | |
*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.
