Fried Chicken and Biscuits is a classic recipe for a reason! Homemade buttermilk biscuits topped with juicy fried chicken make for one heck of a comfort food meal!
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Take a road trip anywhere near the southern states of the US, and you’re bound to pass at least 57 fried chicken shacks. Zaxby’s. Raisin’ Canes. I’d even put Chick-Fil-A in this category. These fast food joints feature a simple, but classic menu. Fried chicken and french fries. Heck, Raisin’ Canes only sells chicken fingers and fries. You can get a fried chicken sandwich…it’s chicken fingers on a bun. It might be simple, but it’s downright delicious!
Fried chicken shacks north of the Mason-Dixon line are much harder to find. You can’t drive a mile in the South without passing at least 3 options. To be fair, Chick-Fil-A did recently open a location in Albany, New York…behind security at the local airport. (I won’t even comment on how rude that is!) The fried chicken at these places is quite tasty. It better be. It’s the only thing on the menu! But what really takes that fried chicken to the next level is the pickle on top of the sandwich.
The pickle. I kid you not. When I was a kid, I’d always order the fried chicken sammich sans the pickle. Now I order it with extra pickles. There is just something about the combination of fried chicken and sliced pickles. The bread around the pickle gets a little bit soggy…but only in the best way imaginable. Since it’s difficult to find this holy grail of fast food up here, I decided to take the project into my own hands. I decided to make Fried Chicken and Biscuits.
Fried Chicken and Biscuits
I debated making fried chicken sandwiches, but I decided to go all in and bake some homemade buttermilk biscuits for this project. Am I glad I did that! These Fried Chicken and Biscuits were delicious, and I enjoyed every single bite. Am I going to make them all the time? No way. Frying food is a messy process, and it ranks pretty low on the healthy meter. But for those times when I’m really missing my Southern fried chicken? Heck yeah! These Fried Chicken and Biscuits will be on the menu.
It’s worth noting here that I used boneless, skinless chicken breasts for these Fried Chicken and Biscuits. Wait. Skinless fried chicken? Yup, it’s indeed possible! Sure, the skin does add a ton of flavor, but I wanted to keep this one a little easier. (Plus, I only had boneless, skinless chicken breasts in the freezer.) The key to this fried chicken is the buttermilk marinade. It’s just buttermilk and hot sauce, but man does it add a ton of flavor to the chicken! (And it’s not spicy like you might think.) Add in the classic flour + cornstarch coating, and you’ve got the makings for a juicy piece of fried chicken that’s packed with tons of flavor. Just don’t forget the sliced pickles on top! Enjoy!
Did you make a batch of these Fried Chicken and Biscuits at home? Leave a comment. Or snap a photo and tag me on Instagram (@Spicedblog). Cheers!
Looking for more Southern-inspired recipes? Check out these other favorites:
Fried Chicken and Biscuits
For the Biscuits
For the Chicken
- 4 boneless, skinless chicken cutlets (see note)
- 1 cup buttermilk
- 1 Tbsp hot sauce
- 1½ cups all-purpose flour
- ½ cup cornstarch
- 1 tsp baking powder
- 2 tsp kosher salt
- 2 tsp smoked paprika
- 1 tsp black pepper
- ¼ tsp cayenne pepper
- 2 large eggs lightly whisked
- Canola or vegetable oil for frying
- Sliced pickles for serving
For the Biscuits
- Using a small bowl, combine the yeast and warm water; stir until well combined. Set aside.
- Using a large mixing bowl, add the flour, sugar, salt, baking powder and baking soda; stir until well combined.
- Cut butter until ¼” pieces; add to the bowl with flour. Using a pastry cutter or two table knives, cut the butter into the flour mixture until butter is the size of small peas.
- Add yeast mixture and buttermilk; toss until just combined.
- Turn dough out onto a well-floured (~¼ cup) countertop and fold several times.
- Roll/press dough into an 8” circle. Using a 3” biscuit cutter, cut biscuits and place close together on a baking sheet. Reroll leftover dough and continue cutting until all dough has been used. Cover biscuits lightly and let rest at room temperature for 30 minutes.
- While biscuits are resting, preheat oven to 400°F.
- Bake at 400°F for 12-15 minutes, or until light golden brown in color.
For the Chicken
- Using a meat mallet (or a rolling pin), pound cutlets to ~½”, making sure that the thickness is uniform.
- Using a glass baking dish, add chicken, buttermilk and hot sauce. Turn chicken several times to ensure well-coated. Cover with plastic wrap and refrigerate for at least 2 hours or up to 8 hours.
- Using a shallow bowl, combine flour, cornstarch, baking powder, salt, smoked paprika, black pepper and cayenne pepper; stir until well combined.
- In a separate shallow bowl, add eggs.
- Remove 3 tablespoons of the marinade and mix into the bowl with the flour. (Note: This extra moisture in the flour mixture helps the batter stick to the chicken better.)
- Working with one piece of chicken at a time, remove from the buttermilk mixture and dip both sides into the flour. Next, dip both sides in egg and then dip both sides into the flour again. Discard any excess marinade.
- Using a heavy-bottomed skillet, heat 1” of oil to 350°F. (Tip: To determine when oil is hot enough, drop a pinch of flour into the oil. If it bubbles up immediately, then the oil is hot enough. If the oil begins to smoke at any point, immediately reduce heat.)
- Fry 2 cutlets at a time for 3-4 minutes per side, or until chicken is fully cooked. Transfer chicken to a wire rack set over a paper-towel lined sheet pan. Let cool for 15-20 minutes.
- Split biscuits open and add cutlets. Serve with sliced pickles and additional hot sauce.