Crispy Chicken Biscuits

Best Southern Chicken Biscuit Recipe Flaky Crispy

By Chef BakerJuly 14, 2025

Table of Contents

Craving Comfort? Let's Make Chicken Biscuits!

Ever just need a big hug on a plate? This chicken biscuit recipe is it for me. Seriously, it's like sunshine and happiness all rolled into one.

I wanted to share this with you as it is definitely a recipe that I enjoy making often. Trust me, you're gonna love this! It has a distinctive flavor profile that I truly enjoy.

What's the Story?

This isn't just any recipe, it's a taste of the South. A Southern chicken biscuit recipe is a true comfort.

Originating from the American South, this combo of flaky biscuits and savory chicken has become a staple. It's pretty straightforward to make and will take about an hour and 15 mins.

This recipe makes about 6-8 biscuits, perfect for a small gathering.

Why You Need This Recipe

This recipe is not only delicious but packed with protein. This protein will keep you satisfied. It is the perfect meal for Sunday brunch or a cozy dinner with the family.

But this recipe really stands out, combining crispy fried chicken with buttery biscuits for pure joy. And, honestly, who doesn't love fried chicken biscuit sandwich ?

Time to look into Into the ingredients!

Let's Talk Ingredients & Equipment for This Chicken Biscuit Recipe !

Alright, so you wanna make this killer chicken biscuit recipe ? Sweet! First things first, let’s get our ducks in a row with the right stuff.

Think of this as prepping for a jam session, but with food. Honestly, Creamy Chicken Biscuits are easier than they look.

Main Ingredients: The Stars of the Show

Let's dive into what you’ll need. No skimping on quality, folks! Especially the butter, you want good butter for those biscuits.

For the Biscuits:

All-purpose flour: 2 ½ cups (300g) . Plain flour is fine.
Baking powder: 1 tablespoon (15ml) . The fresher, the fluffier!
Baking soda: 1 teaspoon (5ml) . Don’t skip it!
Kosher salt: 1 teaspoon (5ml) . Sea salt works too.
Cold unsalted butter: ½ cup (115g) , cubed. Important: It must be cold!
Cold buttermilk: 1 cup (240ml) . If you don't have it use the milk + lemon trick.
Melted butter: 2 tablespoons (30ml) for brushing.

For the Chicken:

Boneless, skinless chicken thighs: 1 ½ pounds (680g) , cut into chunks. Thighs stay juicy!
Buttermilk: 1 cup (240ml) . It's the secret.
Hot sauce: 1 tablespoon (15ml) , like Frank's. For a bit of zing.
Garlic powder: 1 teaspoon (5ml) . Don’t be shy.
Onion powder: 1 teaspoon (5ml) . Adds depth.
Smoked paprika: 1 teaspoon (5ml) . Adds a smoky thing!
Kosher salt: 1 teaspoon (5ml) . Season well!
Black pepper: ½ teaspoon (2.5ml) . Freshly ground is best.
All-purpose flour: 2 cups (240g) , for dredging.
Baking powder: 2 teaspoons (10ml) . Makes the breading light.
Kosher salt: 1 teaspoon (5ml) . Season that breading, too!
Black pepper: ½ teaspoon (2.5ml) .
Vegetable oil: about 4 cups / 950ml for frying.

Seasoning Notes: Flavor Town, Population: YOU

Now, seasoning is where the magic happens. Don’t just throw stuff in. Think about layers of flavor! We aren't just making chicken gravy with biscuits We are aiming for something extraordinary!

Essential Spice Combo: Garlic powder, onion powder, smoked paprika. It’s the base for that Southern flavour.
Flavor Enhancers: Hot sauce! A little kick brightens everything. Salt and pepper, obviously.
Quick Subs: No smoked paprika? Regular paprika will do. Don’t have buttermilk? Mix milk and lemon juice. Sorted.

Essential Equipment: Keep It Simple

You don't need fancy gadgets. I made Homemade biscuits and gravy with chicken for years with only basic kitchen things.

Mixing bowls: Large ones, obviously.
Pastry blender or food processor: For cutting in the butter. Hands work too, though!
Rolling pin: For biscuit shaping. A wine bottle works if you're desperate.
Biscuit cutter: Or a knife! Don’t sweat it.
Cast iron skillet or Dutch oven: For frying.
Deep fry thermometer: Makes life easier.
Wire rack: For draining.
Tongs: Can't live without 'em.
Paper towels: For soaking up excess oil.

Making a Southern chicken biscuit recipe is easier if you have all the ingredients ready. But don't sweat it if you are missing one.

It will be just fine! Just don't skip the chicken.

Southern Comfort: Let's Get These Chicken Biscuits Cookin'!

Honestly, y'all, nothing beats a good chicken biscuit recipe . It's like a warm hug on a plate, isn't it? We're gonna ditch the drive thru and make these from scratch.

Trust me, it's worth it.

Prep Like a Pro: Mise en Place Magic

Essential prep is key. Get everything chopped, measured, and ready to go. Cold butter for the biscuits is a MUST.

Like, seriously cold. You want to avoid warm butter, or you will have bad results. Also, marinate your chicken. I like to give it at least 30 minutes in the buttermilk mixture.

It'll make it super tender and juicy.

Time saving tip? Pre-measure your spices and have them in a bowl ready to go. You will have a bad time if you have to stop to look for the smoked paprika.

From Scratch to Scrumptious: Biscuit Making and Chicken Frying

Marinate your chicken in buttermilk, hot sauce, and spices.
Make the biscuit dough with cold butter. Work quickly!
Cut out those biscuits. Make sure you don't twist the cutter!
Bread the chicken with flour, baking powder, and spices.
Fry the chicken in oil at 325° F ( 160° C) until golden brown. Make sure it is at an internal temperature of 165° F ( 74° C) .
Bake the biscuits at 450° F ( 232° C) for 12- 15 minutes.
Assemble and enjoy. Feel free to add honey for that extra Southern sweetness!

Pro Tips for the Perfect Biscuit

Don't overmix the biscuit dough! You want flaky biscuit chicken recipe , not hockey pucks. Trust me on this one. I once overmixed my biscuit dough and it was rough.

When frying, maintain the oil temperature. Use a thermometer if you have one. It stops the chicken from getting greasy. Fry in batches. Overcrowding the pan lowers the oil temperature.

make-ahead option? You can make the biscuit dough the day before. Just wrap it up tight and keep it in the fridge.

Honestly, that's all there is to it. You're well on your way to amazing Creamy Chicken Biscuits or maybe even some next level Southern chicken biscuit recipe magic.

And hey, if you have Leftover Biscuit Recipes , this is a great way to use them! You could even whip up a Chicken Gravy With Biscuits to go along with it.

Whether you're after a quick Chicken biscuit breakfast recipe or something more substantial, you are on the right track, and this is going to fill you up.

Happy cooking, y'all!

Recipe Notes for Your Killer Chicken Biscuit

Alright, let's talk shop about this chicken biscuit recipe . Honestly, there are a few things I've learned over the years that can seriously up your game.

It's more than just slapping some chicken between biscuits, you know?

Serving Suggestions: Get Fancy!

Wanna wow your mates? For plating, think rustic charm. Pop the creamy chicken biscuits on a wooden board. Add a little pot of honey for drizzling.

A side of homemade coleslaw adds a nice crunch. Sweet tea is a must, obvi! Or, if you’re feeling a bit more boujee, offer mimosas.

You know, because it’s basically a chicken biscuit breakfast recipe !

Storage Tips: Leftovers? What Leftovers?!

Right, so, if you actually have any leftovers, here's the lowdown.

Fridge: Keep leftover chicken and biscuits separate. Store in airtight containers for up to three days.
Freezing: Freezing these can be a bit tricky. The biscuits can become a bit soggy. I wouldn't recommend it. However, you can freeze the cooked chicken separately for about a month.
Reheating: Pop the chicken in the oven to reheat. This keeps it crispy. Warm the biscuits in the oven too. Don't microwave them!

Variations: Let's Get Creative

This is where you can have some fun. It's your time to shine. It's your time to change into flaky biscuit chicken recipe .

dairy-free: Use plant based butter and milk. It’s a simple swap.
Spicy: Add hot sauce to the chicken marinade or drizzle with hot honey. BOOM!

Seriously though, experiment and see what you love. There are plenty of leftover biscuit recipes if you have a load spare!

Nutrition Basics: Fuel for the Soul

Let’s be real, this Southern chicken biscuit recipe is comfort food. But hey, it's good to know what you're eating! These biscuits pack a protein punch thanks to the chicken.

They are rich in carbs for energy. Remember, it's all about balance. A treat now and then never hurt anyone, right?

So there you have it! I hope these notes help you create the Cream Of Chicken And Biscuits or Creamed Chicken And Biscuits of your dreams.

Cooking should be fun, so don't be afraid to experiment and make this Fried chicken biscuit sandwich your own. You got this! You'll be making Chicken Gravy With Biscuits soon enough!

Southern Chicken Biscuit Recipe The Ultimate Comfort Food

Frequently Asked Questions

Help! My biscuits are always flat and dense. What am I doing wrong?

Ah, the dreaded flat biscuit! The key is cold ingredients and a gentle touch. Make sure your butter and buttermilk are fridge cold. Overmixing the dough develops the gluten, leading to tough, dense biscuits.

Mix just until the ingredients come together, then handle the dough gently when shaping them, like you're cradling a baby robin.

Can I make this chicken biscuit recipe ahead of time?

You can definitely prep ahead! You can make the biscuit dough in advance and store it in the fridge (wrapped tightly) for up to 24 hours before baking. You can also marinate the chicken overnight.

However, for the best results, it's best to fry the chicken and bake the biscuits closer to serving time to maintain their crispiness and flakiness, respectively. No one wants a soggy biscuit!

What's the best way to store leftover chicken biscuits?

If you're lucky enough to have leftovers, store the chicken and biscuits separately. The chicken should be refrigerated in an airtight container. For the biscuits, wrap them tightly in foil or plastic wrap. To reheat, warm the chicken in the oven or air fryer to re-crisp it, and warm the biscuits in the oven as well.

Microwaving is an option but will result in a softer texture.

How can I make this chicken biscuit recipe spicier? I like my food with a real kick!

Spice is the spice of life! To add some heat, incorporate cayenne pepper or your favorite chili powder into the chicken breading. You can also add a pinch of cayenne to the biscuit dough.

For an extra kick, drizzle the finished chicken biscuit with hot honey or your favorite hot sauce, like a proper Louisiana gentleman would.

Is there a healthier way to make this chicken biscuit recipe? It sounds delicious, but a bit indulgent.

You can make a few adjustments to lighten things up! Consider using whole wheat flour for the biscuits, which adds fiber. Baking the chicken instead of frying it can significantly reduce the fat content (though you'll sacrifice some crispiness).

You can also opt for leaner cuts of chicken, like breast instead of thigh, and use a lighter buttermilk substitute like skim milk with lemon juice. Remember that everything is alright in moderation.

What kind of oil is best for frying the chicken in this chicken biscuit recipe?

For frying the chicken, you'll want to use an oil with a high smoke point and neutral flavor. Vegetable oil, canola oil, or peanut oil are all good choices. Avoid olive oil, as it has a lower smoke point and can impart a strong flavor.

Always make sure the oil reaches the correct temperature (around 325°F / 160°C) before adding the chicken to ensure even cooking and a crispy crust.