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Buttermilk Fried Chicken with Honey Butter Biscuits

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Buttermilk Fried Chicken with Honey Butter Biscuits
  • Prep 55 min
  • Total 1 hr 55 min
  • Ingredients 15
  • Servings 4
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Southern comfort can't get any better than fried chicken and honey biscuits smothered in chicken gravy!
By Pillsbury Kitchens
Updated Apr 29, 2021

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

  • 2 cans (6 oz) refrigerated Pillsbury™ Flaky Layers Honey Butter Biscuits (5 Count)

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.

Nutrition Information

600 Calories, 29g Total Fat, 39g Protein, 46g Total Carbohydrate, 16g Sugars

Nutrition Facts

Serving Size: 1/4 of Recipe
Calories
600
Calories from Fat
260
Total Fat
29g
45%
Saturated Fat
7g
35%
Cholesterol
100mg
33%
Sodium
1370mg
57%
Total Carbohydrate
46g
15%
Dietary Fiber
1g
4%
Sugars
16g
Protein
39g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
20%
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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