Chicken Biscuits

Chicken Biscuit

Crispy fried chicken tucked into fluffy biscuits is our favorite breakfast any day of the week. 

Chicken Biscuits
Yield: 6 servings
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  1. 2 boneless skinless chicken breasts
  2. 1 cup whole buttermilk
  3. 1 tablespoon hot sauce
  4. 5 teaspoons kosher salt, divided
  5. 11⁄2 cups all-purpose flour
  6. 2 teaspoons ground black pepper
  7. Canola oil, for frying
  8. 6 Buttermilk Biscuits (recipe follows)
  1. Place a wire rack on a rimmed baking sheet. Set aside.
  2. Place chicken on a cutting board; cover with plastic wrap. Using a rolling pin, gently pound chicken to flatten to 1⁄4-inch thick. Cut into 6 portions.
  3. In a large resealable plastic bag, combine chicken, buttermilk, hot sauce, and 2 teaspoons salt. Refrigerate 30 minutes.
  4. In a shallow dish, stir together flour, remaining 3 teaspoons salt, and pepper. Remove chicken from buttermilk mixture, draining excess. Dredge chicken in flour mixture, shaking off excess. Set aside.
  5. In a large cast-iron skillet, add canola oil to halfway full. Heat over medium-high heat until a deep-fry thermometer reads 350°. Working in batches, cook chicken, turning occasionally, until golden brown on all sides and a meat thermometer inserted in thickest portion reads 165°, approximately 10 minutes. Let cool slightly on prepared rack.
  6. Serve warm between split Buttermilk Biscuits.
Taste of the South
Buttermilk Biscuits
Yield approximately 10 biscuits.
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  1. 2 1⁄2 cups self-rising flour
  2. 2 tablespoons sugar
  3. 11⁄4 teaspoons kosher salt
  4. 3⁄4 cup cold unsalted butter,cubed
  5. 1 cup whole buttermilk, chilled
  6. 2 tablespoons unsalted butter, melted
  1. Preheat oven to 425°. Line a rimmed baking sheet with parchment paper. Set aside.
  2. In a large bowl, stir together flour, sugar, and salt. Using a fork, cut butter into flour until mixture resembles coarse crumbs with some pea-size pieces of butter remaining. Add buttermilk, stirring until combined.
  3. Turn dough out onto a well-floured surface. Shape dough into a flat log, and fold into thirds, like a letter. Roll into a 10x9-inch rectangle. Using a 3-inch round cutter dipped in flour, cut dough, without twisting cutter. Reroll scraps as needed. Place biscuits on prepared pan, spacing 2 inches apart. Brush tops with melted butter.
  4. Bake until golden brown and cooked through, approximately 12 minutes.
Taste of the South


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