Chicken Biscuits

Why You’ll Love This Recipe

Chicken Biscuits are the ultimate comfort food—fluffy, buttery biscuits sandwiching crispy, juicy chicken for a meal that’s satisfying and delicious. Perfect for breakfast, brunch, or dinner, this Southern-inspired dish is easy to make and incredibly versatile. Whether served plain or drizzled with honey or gravy, chicken biscuits are always a hit.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Biscuits:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup cold buttermilk (plus more for brushing)

For the Chicken:

• 1 lb boneless, skinless chicken thighs or breasts, cut into biscuit-sized pieces
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil, for frying

directions

1. Marinate the Chicken:
   Place chicken pieces in a bowl with the buttermilk. Cover and refrigerate for at least 30 minutes, or up to overnight.
2. Make the Biscuits:
   Preheat oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
   Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
   Stir in the buttermilk until just combined. Turn the dough onto a floured surface and gently fold it over a few times. Pat into a 1-inch thick circle and cut out biscuits using a round cutter.
   Place biscuits on a parchment-lined baking sheet and brush the tops with buttermilk. Bake for 12-15 minutes until golden brown.
3. Fry the Chicken:
   Heat about 1 inch of oil in a deep skillet to 350°F (175°C). In a shallow bowl, whisk together flour, cornstarch, paprika, garlic powder, salt, and pepper.
   Remove chicken from buttermilk, let excess drip off, then dredge in the flour mixture, pressing to coat.
   Fry in batches for 4-5 minutes per side, or until golden brown and cooked through. Drain on paper towels.
4. Assemble the Biscuits:
   Slice biscuits in half and place a piece of fried chicken inside each one. Serve warm as is, or add honey, hot sauce, or gravy for extra flavor.

Servings and timing

This recipe makes 6-8 chicken biscuits.

• Preparation time: 20 minutes
• Cooking time: 30 minutes
• Total time: 50 minutes (plus marinating time)

Variations

• Add sliced pickles or coleslaw for crunch and tang.
• Brush biscuits with honey butter for a sweet touch.
• Make it spicy with cayenne pepper in the flour or hot sauce in the marinade.
• Swap fried chicken for grilled for a lighter option.

storage/reheating

• Store leftover biscuits and chicken separately in airtight containers in the fridge for up to 3 days.
• Reheat biscuits in the oven at 350°F for 5-7 minutes. Reheat chicken in the oven or air fryer to maintain crispiness.
• You can freeze both biscuits and chicken individually for up to 2 months.

FAQs

Can I use store-bought biscuits?
Yes! Canned or frozen biscuits work in a pinch—just bake according to package instructions.

What kind of chicken is best?
Boneless thighs are juicier, but breasts work well too. Just be sure to pound them to even thickness for even cooking.

Can I bake the chicken instead of frying?
Yes, bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden and cooked through.

Can I make the biscuits ahead of time?
Yes, biscuits can be baked and stored at room temperature for up to 1 day or frozen for longer storage.

Conclusion

Chicken Biscuits are a delicious and satisfying dish that brings together two Southern staples in one bite. With crispy, flavorful chicken and buttery homemade biscuits, this recipe is perfect for any time of day. Whether you serve them plain, spicy, or sweet, these sandwiches are sure to become a favorite!

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