Fried Chicken Biscuits with Sausage Gravy
Subscribe to our blog here!
Check out our Amazon Favorites Here!
Biscuits and gravy is easily one of my favorite breakfasts. I think it’s the perfect southern comfort breakfast. The fried chicken adds a perfect, juicy crunch (and a few thousand calories). I like to use chicken thighs when frying simply because, thanks to their higher fat content, they stay nice and juicy while frying. If you would rather substitute a chicken breast, feel free.
Ingredients and Instructions
(This recipe makes 4 biscuits)
Chicken
Marinade
- 4 boneless chicken thighs
- 2 cups of buttermilk
- 1 tablespoon of mustard
- 1 teaspoon of hot sauce
Mix buttermilk, mustard, and hot sauce in a large bowl. Add chicken and marinate overnight or at least eight hours.
Dredge
- 4 cups of flour
- 3 tablespoons of kosher salt
- 2 tablespoons of black pepper
- 1 tablespoon of chili powder
- 1 tablespoon of garlic powder
- 1 tablespoon of onion powder
- 1 teaspoon of paprika
- 1/2 teaspoon of cayenne pepper
- 1 egg
- Vegetable or Peanut Oil for frying (enough to fill pot about 4 inches)
Combine flour and all spices in a large bowl and mix well.
Remove chicken from marinade and add chicken to flour mixture. (Set the marinade aside.) Toss well, making sure chicken has a good coat.
Add egg to buttermilk marinade and mix well.
Dip floured chicken one at a time into buttermilk/egg mixture then return to the flour and toss again, making sure flour is in every crack and crevice.
Put the battered chicken on a plate and refrigerate while oil heats. (Refrigeration helps the batter to stick.)
Heat oil to 350 degrees Fahrenheit. Fry chicken in batches for about thirteen minutes. (Time will vary depending on the size of your bird but at the end of the day, you want the internal temperature of your chicken to be 165 degrees Fahrenheit minimum when you pull it from the heat.) Set fried chicken aside.
Sausage Gravy
- 1 pound Cajun sausage (remove casing)
- 1 tablespoon of butter
- 1/2 cup of flour
- 1 cup of heavy cream
- 2 cups of milk
- Salt and pepper to taste
Cook the sausage in a large skillet on medium heat until brown. (I like to use my cast-iron skillet for this recipe because the higher sides help my messy self keep the gravy in the pan where it belongs.)
Add butter and melt. Add flour and mix well. Cook until nice, blonde roux is formed (about five minutes).
Add cream slowly whisking into the roux. Add milk a little at a time. The gravy won’t thicken until your milk and cream warm up so add milk slowly and let sauce thicken. Depending on what kind of consistency you like in a gravy you may need to add or subtract a little milk.
Taste sauce and add salt and pepper if needed.
Biscuits
- 4 Biscuits (store-bought or bake some at home with my Buttermilk Biscuit Recipe )
If using store-bought, bake biscuits according to directions or use my Buttermilk Biscuit Recipe to bake your own homemade biscuits.
Allow warm biscuits to cool slightly then split in half.
Put a piece of fried chicken on a biscuit and top with gravy.
Tip: I like to finish off with a little sprinkle of green onions if I have any available.