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Ingredients
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Chicken
Biscuits
Method
Chicken Preparation
- 1
Marinate Chicken
In a large bowl, combine the buttermilk with 1 teaspoon of salt and 1 teaspoon of black pepper. Add the chicken pieces to the bowl, ensuring each piece is well-coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
- 2
Prepare the Coating
In another bowl, mix together the flour, remaining salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. This will be the coating for the chicken.
- 3
Dredge Chicken
Remove the chicken pieces from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, ensuring an even coating. Shake off any excess flour.
- 4
Fry Chicken
In a large skillet or deep fryer, heat the vegetable oil over medium-high heat. Once hot, carefully add the chicken pieces in batches. Fry for about 12-15 minutes per side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
- 5
Drain
Once cooked, remove the chicken from the oil and place on a wire rack or paper towels to drain excess oil.
Biscuits Preparation
- 6
Preheat Oven
Preheat your oven to 450°F (230°C).
- 7
Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, and salt.
- 8
Cut in Butter
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
- 9
Add Milk
Pour in the milk and gently stir until the dough comes together. Do not overmix.
- 10
Shape and Bake Biscuits
Turn the dough out onto a floured surface and pat it into a 1-inch thick rectangle. Cut out biscuits using a round cutter and place them on a baking sheet. Bake for 12-15 minutes, or until golden brown.
