Buttermilk Fried Chicken with Honey Butter Biscuits

Southern comfort can't get any better than fried chicken and honey biscuits smothered in chicken gravy!

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  • prep time 55 min
  • total time 1 hr 55 min
  • ingredients 15
  • servings 4
 

Ingredients

Chicken

1
cup buttermilk
1/2
teaspoon hot pepper sauce
1
(3-lb.) frying chicken, cut into breast halves, thighs and legs (reserve wings and back for a later use)
1
cup all-purpose flour
1
teaspoon salt
1
teaspoon dried thyme leaves
1/2
teaspoon freshly ground black pepper
1/8
teaspoon nutmeg
Oil for frying (about 3 cups)

Gravy

Reserved 3 tablespoons flour mixture
2
tablespoons oil
1 1/2
cups milk
1/4
teaspoon salt
1/8
teaspoon freshly ground black pepper

Biscuits

1
(10-oz.) can Pillsbury™ Grands!™ Jr. Golden Layers® refrigerated Honey Butter Biscuits

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 1-gallon resealable food storage plastic bag, combine buttermilk and hot pepper sauce. Add chicken pieces; seal bag and turn to coat. Refrigerate 1 to 2 hours to marinate.
  • 2 Lightly spoon flour into measuring cup; level off. In shallow dish, combine flour, 1 teaspoon salt, thyme, 1/2 teaspoon pepper and nutmeg. Reserve 3 tablespoons flour mixture in small bowl; set aside for gravy.
  • 3 Dip chicken pieces in remaining flour mixture, coating well; place on ungreased cookie sheet. Let stand 5 minutes to set flour coating. Discard any remaining buttermilk mixture.
  • 4 Meanwhile, heat 1/2 inch oil in 12-inch skillet over medium-high heat until oil starts to shimmer (about 350°F.). Add chicken pieces, skin side down; cook about 10 minutes or until deep golden brown.
  • 5 Heat oven to 400°F. Turn chicken. Reduce heat to low; cover and cook an additional 20 minutes or until chicken is fork-tender and juices run clear.
  • 6 Uncover chicken. Increase heat to medium-high; cook an additional 2 to 3 minutes. Turn chicken; cook an additional 2 to 3 minutes to crisp coating. Remove chicken from skillet; drain on paper towels.
  • 7 Bake biscuits as directed on can.
  • 8 Meanwhile, discard all but 2 tablespoons oil from skillet. Reduce heat to medium-low; stir in reserved flour mixture with wire whisk until smooth. Cook 2 to 3 minutes or until bubbly. Gradually add milk, stirring constantly. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Bring to a boil. Boil 2 to 3 minutes or until thickened, stirring constantly.
  • 1 In 1-gallon resealable food storage plastic bag, combine buttermilk and hot pepper sauce. Add chicken pieces; seal bag and turn to coat. Refrigerate 1 to 2 hours to marinate.
  • 2 Lightly spoon flour into measuring cup; level off. In shallow dish, combine flour, 1 teaspoon salt, thyme, 1/2 teaspoon pepper and nutmeg. Reserve 3 tablespoons flour mixture in small bowl; set aside for gravy.
  • 3 Dip chicken pieces in remaining flour mixture, coating well; place on ungreased cookie sheet. Let stand 5 minutes to set flour coating. Discard any remaining buttermilk mixture.
  • 4 Meanwhile, heat 1/2 inch oil in 12-inch skillet over medium-high heat until oil starts to shimmer (about 350°F.). Add chicken pieces, skin side down; cook about 10 minutes or until deep golden brown.
  • 5 Heat oven to 400°F. Turn chicken. Reduce heat to low; cover and cook an additional 20 minutes or until chicken is fork-tender and juices run clear.
  • 6 Uncover chicken. Increase heat to medium-high; cook an additional 2 to 3 minutes. Turn chicken; cook an additional 2 to 3 minutes to crisp coating. Remove chicken from skillet; drain on paper towels.
  • 7 Bake biscuits as directed on can.
  • 8 Meanwhile, discard all but 2 tablespoons oil from skillet. Reduce heat to medium-low; stir in reserved flour mixture with wire whisk until smooth. Cook 2 to 3 minutes or until bubbly. Gradually add milk, stirring constantly. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Bring to a boil. Boil 2 to 3 minutes or until thickened, stirring constantly.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
600
(
Calories from Fat
260),
% Daily Value
Total Fat
29g
29%
(Saturated Fat
7g,
7%
),
Cholesterol
100mg
100%;
Sodium
1370mg
1370%;
Total Carbohydrate
46g
46%
(Dietary Fiber
1g
1%
  Sugars
16g
16%
),
Protein
39g
39%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
15%;
Iron
20%;
Exchanges:
2 Starch; 1/2 Fruit; 1/2 Low-Fat Milk; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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