Crispy Chicken Biscuit Recipe
fried chicken breast, bacon, sausage gravy and hash browns
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Ingredients
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For the Fried Chicken
For the Bacon
For the Sausage Gravy
For the Hash Browns
For the Biscuits
Method
For the Fried Chicken
- 1
Marinate the Chicken
In a bowl, soak the boneless chicken breasts in buttermilk for at least 1 hour or overnight in the refrigerator for maximum tenderness.
- 2
Prepare the Coating
In a shallow dish, combine flour, salt, black pepper, paprika, and garlic powder. Mix well.
- 3
Fry the Chicken
Heat oil in a deep skillet over medium-high heat. Remove chicken from buttermilk, allowing excess to drip off, and dredge in the flour mixture. Fry chicken for 5-7 minutes per side until golden brown and cooked through. Drain on paper towels.
For the Bacon
- 4
For the Sausage Gravy
- 5
Cook the Sausage
In a large skillet, cook the breakfast sausage over medium heat until browned. Drain excess fat.
- 6
Make the Gravy
Sprinkle flour over the sausage and stir well to combine. Gradually add milk while stirring continuously until the mixture thickens. Season with salt and black pepper.
For the Hash Browns
- 7
Prepare the Potatoes
Peel and grate the russet potatoes. Rinse under cold water to remove excess starch and drain well.
- 8
For the Biscuits
- 9
Prepare the Biscuit Dough
In a large bowl, combine flour, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in milk until just combined.
- 10
Bake the Biscuits
Preheat oven to 450°F (230°C). Turn dough onto a floured surface and knead gently. Roll out to about 1-inch thick and cut into rounds. Place on a baking sheet and bake for 12-15 minutes until golden.