Southern Fried Chicken Biscuits

These are the Ultimate Southern Fried Chicken Biscuits!  Flavorful, crispy, fried chicken breasts are sandwiched between buttery, flaky Southern biscuits with a hint of spiced red pepper jelly.  

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A fried chicken breast on a buttermilk biscuit with red pepper jelly and a whole pickle against a gray background

Contrary to what you might believe about me, I’m not always in the kitchen. Every now and then, I undo the apron, dust off the flour and doll myself up for a night out. Where do I like to go? Well, someone else’s kitchen! Throughout my life, I’ve been consistently blessed enough to live in cities where food is abundant and exquisite. From fine dining Italian to off-the-beaten-path po’ boys, I’ve done my best to sample it all. And boy, have I eaten good!

One of my absolute favorite food cities is Atlanta, Georgia because, well, the South does it best. Georgia is known for its sweet, juicy peaches and their propensity for rich Southern fare: literally, heaven to me.

Today’s recipe is brought to us by one of the best restaurants ever: Buttermilk Kitchen. Chicken Biscuits are one of the many offerings at this iconic neighborhood joint. Made with homemade buttery, tender biscuits, sweet yet hot red pepper jelly and moist, crispy fried chicken, these Chicken Biscuits are the epitome of Southern deliciousness.

Y’all ready for this? I sure am.

An extreme close up of a golden fried chicken biscuit with red pepper jelly ready to serve

If you ever find yourself in the Buckhead neighborhood of Atlanta, Georgia, I implore you to visit Buttermilk Kitchen. Since opening its doors in 2012, Chef Suzanne Vizethann and her kitchen has nurtured people through food by use of sustainable, local ingredients. Not only is the food legendary but so is the strong woman behind it. I’m proud to call Suzanne a friend and colleague.

For years, fans have shown interest in the inner workings of Buttermilk Kitchen. The demand for biscuit recipes and homemade jams has inspired Chef Vizethann to empower her customers through simple, delicious recipes. Welcome to Buttermilk Kitchen includes 100 farm-to-table breakfast, lunch and dinner recipes that redefine culinary boundaries while maintaining a Southern sensibility. With each recipe Suzanne unravels her culinary journey and brings restaurant-worthy food into the homes of her followers.  I encourage you to pick up a copy of Welcome to Buttermilk Kitchen and invite the magic of Buttermilk Kitchen into your home. 

Perks and Highlights of the Best Fried Chicken Biscuit Recipe

Cuisine Inspiration: Southern Comfort

This isn’t just a meal; it’s a sojourn down south, right to the heart of comfort food territory. The biscuit’s European butter sophistication meets good ol’ down-home fried chicken, proving that elegance does, indeed, have its place at the picnic table.

Primary Cooking Method: Frying & Baking

Here’s where tradition meets technique: frying renders the chicken irresistibly crunchy, while baking makes for a biscuit that’s not just a sidekick, but a co-star. Yes, it’s a dynamic duo of heat and eat!

Dietary Info: High-Calorie, Contains Gluten and Dairy

Not for the faint of heart—or those watching their waistline—this dish is a full-on flavor celebration. It’s a cheat day essential, a “let’s live a little” luxury. Remember, moderation is key; savor every bite!

Key Flavor: Sweet-Savory with a Spicy Kick

Imagine this: the mellow sweetness of tea, a symphony of spices, and that satisfyingly salty crunch, all harmonizing with the rich, buttery tenderness of a perfect biscuit. It’s not just a meal; it’s practically a concert!

Skill Level: Intermediate

You’ve got this! A little bit of biscuit bravery, some frying finesse, and voilà! You’re not just a cook; you’re an artist of the edible, creating comfort food that’s downright cozy.

Special Perks:

Satisfying Contrast of Textures: That’s right! The flaky softness of the biscuit juxtaposed with the crunchy exterior of the chicken creates a playful push-and-pull for your palate—each bite is an adventure.

Marinade Magic: The sweet tea isn’t just for sipping, y’all! It infuses the chicken with a subtle sweetness, tenderizing it, while hinting at those lazy, hazy, Southern summer afternoons.

A Symphony of Spices: Don’t let the sweetness fool you; this dish has depth. The spices come through, offering complexity and a gentle heat that dances on your tongue.

Butter Makes Everything Better: European butter brings its A-game, packing in more fat, less water, and a richness that regular butter just can’t match. It’s the secret to a biscuit that’s beautifully tender and sinfully indulgent.

Crowd-Pleaser: Whether it’s brunch, lunch, or a dinner that needs a dash of fun, this recipe is sure to win smiles. Perfect for family gatherings, potlucks, or a comfort-food fest with friends!

Pieces of skinless chicken breasts that are breaded with flour on wire rack

Ingredients

These Chicken Biscuits are a labor of love! I adore spending quiet Sunday afternoons in the kitchen working cold biscuit dough and listening to the sizzles and pops of hot oil. As the Chicken Biscuits come together, the smell that fills the kitchen is beyond words. And that first tender, buttery bite? Leaves me speechless.

Do yourself a huge favor this weekend: make this recipe! But before you do, take a moment to understand how the magic is made:

Boneless Skinless Chicken Breasts– chicken breasts get a bad rep for being dry but, if well-prepared, they can be tender, moist and full-flavored. Be sure to buy fresh, lean cuts. Watch out for discoloration and funky odors as they will affect both flavor and texture.

Sweet Tea Chicken Brine– wherever there is fried chicken, sweet tea is never far behind. A sweet tea brine seeps into the meat and not only tenderizes but also seasons. The sweet tang infused into the chicken adds a wonderful dimension and a pleasant Southern twist.

Fried Chicken Batter – the batter is made with two simple ingredients: day old pancake batter and whole milk. The aged, thickened batter sticks to the chicken and creates a light, airy base for the dredge.

Fried Chicken Dredge – made with onion powder, garlic powder, paprika, cayenne pepper, flour, salt and pepper, this classic dredge is well-seasoned, balanced and packed with salty, sweet and spicy flavors.

O.G. Buttermilk Biscuits– drop biscuits are less structured and a bit more delicate than a rolled biscuit. Their buttery, slightly crumbly texture is a perfect contrast to the crispy, dense chicken.

Red Pepper Jelly – pepper jelly is a great way to brighten up the chicken biscuit. The bright, sweet yet spicy jelly balances out the heavy amount of salt we’ve used so far.

House Pickles – pickles are briny and their vinegary bite cuts through heavy flavors. Omit the pickles if you’re not a fan. Use spicier or sweeter pickles for a fun flavor variation.

Chopped Parsley – fresh herbs uplift any dish and create a visually impressive dish.

Golden crispy fried chicken breasts on a wire rack draining

How to Make Fried Chicken Biscuits

1. Brine Brilliance:

  • Boil 3 quarts tea, dissolve in sugar & salt.
  • Add bay leaves, peppercorns, more tea, lemons, garlic, parsley.
  • Cool, strain, submerge chicken for 8-12 hours in the fridge.

2. Biscuit Craft:

  • Oven at 350°F, butter up that pan.
  • Grate & flour-coat frozen butter.
  • Mix flour, sugar, baking powder, salt, add butter, then buttermilk.
  • Scoop onto pan, bake 20-25 mins, butter-brush those golden beauts.

3. Dredge & Batter Up:

  • Mix dredge ingredients; hands-on approach.
  • Milk into pancake batter, rest 10 mins.

4. Fry Game Strong:

  • Rinse brined chicken, batter up, roll in dredge.
  • Fry in oil at 275°F till golden (165°F inside).

5. Assembly Line:

  • Biscuit halved, optional jelly layer, chicken on, biscuit cap.
  • Garnish, serve with pickles.

Variations

The combinations you can do with fried chicken and biscuits are endless. I invite you to take this recipe and truly make it your own! Buttermilk Kitchen offers Hot Chicken and Chicken Biscuit and Gravy as alternate options: both incredibly delicious.

Here are a couple of my own ideas:

Carolina Fried Chicken Thighs w/ Fresh Summer Coleslaw

Use tender, buttermilk brined chicken thighs and glaze with carolina bbq sauce after frying. Use a premade coleslaw mix or make your own using fresh summer vegetables.

Honey Butter Glazed Biscuits w/ Spicy Fried Chicken

Combine equal amounts of butter and honey then, use it to glaze the biscuit both before and after baking. Add cayenne pepper or your favorite hot sauce to the chicken dredge to make a spicier chicken.

Whether you choose to experiment with this recipe or keep it classic, these Chicken Biscuits are stunning. Make it yours and enjoy every last crumb!

Storage and Reheating

For the Biscuits:

Because they dry out so quickly, biscuits should be cooked and eaten fresh. Do your best to only bake as many biscuits as needed and store the leftover dough for later use. If you still find yourself with leftover biscuits, store them in an airtight reusable plastic bag and push out as much air as possible. Plastic containers will also work but you’ll have less control over the amount of air sealed in with the biscuits. More air means drier biscuits.

Biscuits will last for up to 3 months when frozen, a week if refrigerated and up to 2 days at room temperature. To reheat, preheat the oven to 350 degrees and lightly glaze a baking sheet with either olive oil or butter. Reheat for 5-8 minutes.

For the Chicken:

It’s important to properly store leftover fried chicken within 2 hours of cooking. Use a shallow airtight container or carefully wrap each piece in foil. Fried Chicken will last for up to 5 days in the refrigerator.

To reheat, allow the chicken to come to room temperature while the oven preheats to 400 degrees. Line a baking sheet with aluminum foil and place the chicken on it in a single layer. Cover the top of the pan with aluminum foil and bake for 20 minutes.

Best Chicken and Biscuit Recipes

It’s gonna be a hot Southern Summer y’all! This year, I’m leaning into my roots and cheffing up all things chicken, biscuit and sweet tea. Join me in a bit of well-deserved indulgence by cooking some of my classic fried chicken and biscuit recipes:

A fried chicken breast on a buttermilk biscuit with red pepper jelly and a whole pickle against a gray background

Southern Fried Chicken Biscuit

These are the Ultimate Southern Fried Chicken Biscuits!  Flavorful, crispy, fried chicken breasts are sandwiched between buttery, flaky Southern biscuits with a hint of spiced red pepper jelly. 
4.41 from 15 votes
Prep Time 1 hour 10 minutes
Cook Time 30 minutes
Brining 8 hours
Total Time 9 hours 40 minutes
Course: Breakfast
Servings: 10 sandwiches

Ingredients

  • 10 boneless skinless chicken breasts (4 ounces each)

Sweet Tea Chicken Brine

  • 6 quarts brewed unsweetened tea, divided
  • 1 cup granulated sugar
  • 1 1/2 cups Kosher salt
  • 2-3 dried bay leaves
  • 1 tablespoon whole black peppercorns
  • 2 lemons cut in half
  • 1/4 cup garlic cloves, smashed
  • 1 bunch flat-leaf parsley

O.G. Buttermilk Biscuits

  • 20 ounces unsalted European butter, frozen* (5 sticks)
  • 5 cups all-purpose flour
  • 4 tablespoons granulated sugar
  • 4 tablespoons baking powder
  • 1 tablespoon + 1 teaspoon Kosher salt
  • 2 3/4 cups Banner Butter buttermilk full-fat
  • Melted butter (optional)

Fried Chicken Dredge

  • 8 cups all-purpose flour
  • 1/3 cup garlic powder
  • 1/3 cup onion powder
  • 2 teaspoons paprika
  • 2 teaspoons cayenne pepper
  • 2 teaspoons Kosher salt
  • 1 teaspoon ground black pepper

Fried Chicken Batter

  • 4 cups day-old O.G. Buttermilk Pancake batter
  • 3/4 cups whole milk

Toppings

  • Red pepper jelly
  • Fresh parsley
  • Pickles

Instructions

Make Brine

  • Place 3 quarts unsweetened tea in a large stock pot. Set pot on stove over high heat. As soon as tea starts to boil, remove from heat and set aside. While the tea is still hot, add sugar and salt and stir with a whisk until completely dissolved.
  • Place bay leaves and peppercorns into a coffee filter tied with butcher’s twine and add to tea mixture. Pour tea mixture into an 8-quart, nonreactive container. Add remainingtea, lemons, garlic, and parsley.
  • Let mixture chill completely, remove the spice bag, and strain before using.
  • Place chicken in a large container, cover with brine, and refrigerate for at least 8 hours, but no longer than 12 hours.

Biscuits

  • While chicken brines, make biscuits. Preheat oven to 350 degrees. Prepare a half- size sheet pan with butter.
  • Grate frozen butter, using a box grater, onto a baking sheet lightly coated in flour, and then toss lightly with flour to coat.
  • Whisk together flour, sugar, baking powder, and salt in a large mixing bowl. Add in butter and fold into flour, mixing with your hands until mixture resembles sand. Add buttermilk and mix with your hands until dough comes together into a large ball(it should be soft and sticky).
  • Scoop biscuits, using a 4-ounce ice cream scoop or a 1/2 cup measuring cup sprayed with nonstick cooking spray, onto the sheet pan, leaving 1 inch between each biscuit.
  • Bake for 10 minutes then turn and rotate pan and bake another 10–15minutes. Check for color and doneness. The biscuits should be golden brown, crispy around the edges, and cooked in the middle. Brush immediately with melted butter.

Chicken Dredge

  • Add all ingredients to a large mixing bowl and whisk for 2 minutes. Mix with hands for 3 minuntes until fully incorporated. Set aside.

Chicken Batter

  • Add milk to pancake batter and whisk until incorporated. Let rest 10 minutes before using.

Fried Chicken

  • Remove chicken from brine, rinsing off any spices or herbs, and pat dry with paper towels. Place chicken in another bowl and pour batter over it, turning to coat completely.
  • Lift chicken out of bowl, letting excess batter drip off, and roll in the dredge, pressing down on both sides so the flour clings tightly to the brined chicken. Set on a baking sheet lined with wax paper while you prepare the oil.
  • Heat oil in a large saucepan or skillet to 275 degrees. Use a deep-fry candy thermometer to check the temperatue. Make sure not to fill the pan more than halfway with oil.
  • Gently lay chicken into the oil and cook for 4 minutes on one side, adjusting heat as necessary to maintain 275 degrees. Flip chicken over and cook for an additional 5 minutes or until chicken registers an internal temperature of 165 degrees.
  • Remove chicken from the pan and place on paper towels or a baking sheet lined with a cooling rack to drain and rest for at least 5 minutes.

Assembly

  • Cut biscuits in half and slather bottom pieces with jelly if desired. Place fried chicken on top of jelly and close with the top halves. Sprinkle with parsley and serve with pickles on the side.

Notes

*We freeze the butter for at least 30 minutes prior to making these biscuits to make it easier to grate.
The chicken dredge yields 10 cups. Only use enough in this recipe to evenly coat the chicken. Do not save any mixture that touched raw chicken. Unused mixture will keep for a couple months in an airtight container.

Nutrition

Serving: 1sandwich | Calories: 1346kcal | Carbohydrates: 171g | Protein: 47g | Fat: 54g | Saturated Fat: 32g | Cholesterol: 203mg | Sodium: 18457mg | Potassium: 1660mg | Fiber: 7g | Sugar: 31g | Vitamin A: 2438IU | Vitamin C: 23mg | Calcium: 408mg | Iron: 10mg
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Filed Under:  Biscuits, Breakfast, Chicken, Cuisines, Main Dishes, Meals & Courses, Southern Classics

Comments

  1. Can you make the biscuit dough the night before? If so, what’s the best way to store the dough? Do you bake the biscuits straight out of the refrigerator or does the dough need to sit out before baking?

4.41 from 15 votes (7 ratings without comment)

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