Open Faced Fried Chicken Biscuit Recipe
Make Open Faced Fried Chicken Biscuit Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Fried Chicken
For the Biscuits
For the Gravy
Method
Fried Chicken
- 1
Marinate the Chicken
In a bowl, combine the buttermilk, paprika, garlic powder, onion powder, salt, and black pepper. Add the chicken thighs to the mixture and ensure they are fully coated. Cover and refrigerate for at least 1 hour, or overnight for more flavor.
- 2
Prepare the Coating
In a shallow dish, add 1 cup of all-purpose flour. Season it with a pinch of salt and pepper.
- 3
Fry the Chicken
Heat vegetable oil in a deep skillet over medium-high heat. Remove chicken from the marinade, allowing excess buttermilk to drip off, then dredge in the seasoned flour. Fry the chicken in batches for about 5-7 minutes on each side, or until golden brown and cooked through (internal temperature of 165°F). Remove and drain on paper towels.
Biscuits
- 4
Preheat the Oven
Preheat your oven to 450°F (230°C).
- 5
Mix Dry Ingredients
In a large bowl, whisk together 2 cups of all-purpose flour, baking powder, and salt.
- 6
Cut in Butter
Cut in the stick of unsalted butter until the mixture resembles coarse crumbs.
- 7
Add Milk
Stir in the milk until just combined. Do not overmix.
- 8
Shape the Biscuits
Turn the dough onto a floured surface and gently pat it to about 1-inch thickness. Cut out biscuits using a round cutter or glass.
- 9
Bake
Place biscuits on a baking sheet and bake for 12-15 minutes, or until golden brown.
Gravy
- 10
Make the Roux
In a saucepan over medium heat, melt 2 tablespoons of unsalted butter. Once melted, whisk in 2 tablespoons of all-purpose flour to form a roux. Cook for 1-2 minutes until it turns a light golden color.
- 11
Add Liquid
Slowly whisk in the chicken broth and milk until smooth. Bring to a simmer and cook until thickened, about 5-7 minutes.
- 12
Season the Gravy
Season the gravy with salt and black pepper to taste.