Chicken And Biscuits Recipe
Buttermilk chicken, country style biscuit, smoked gouda, topped with chorizo gravy and 2 over easy eggs
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Ingredients
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For the Buttermilk Chicken
For the Country Style Biscuits
For the Chorizo Gravy
For the Eggs
For Assembly
Method
For the Buttermilk Chicken
- 1
Marinate the Chicken
In a bowl, combine chicken breasts and buttermilk. Cover and refrigerate for at least 1 hour or overnight for best results.
- 2
Prepare the Coating
In a shallow dish, mix flour, garlic powder, onion powder, paprika, salt, and black pepper.
- 3
Fry the Chicken
Remove chicken from the buttermilk and dredge in the flour mixture, ensuring it's well coated. Heat oil in a skillet over medium-high heat and fry the chicken until golden brown and cooked through, about 6-7 minutes per side. Drain on paper towels.
For the Country Style Biscuits
- 4
Prepare the Biscuit Dough
Preheat the oven to 450°F (230°C). In a large bowl, mix flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs.
- 5
Add Buttermilk
Stir in buttermilk just until combined. Do not overmix.
- 6
Bake the Biscuits
Turn the dough onto a floured surface, gently pat it to about 1-inch thick, and cut out biscuits. Place on a baking sheet and bake for 12-15 minutes or until golden brown.
For the Chorizo Gravy
- 7
Cook the Chorizo
In a skillet over medium heat, cook the chorizo until browned and crumbly.
- 8
Make the Gravy
Sprinkle flour over cooked chorizo and stir to combine. Gradually add milk while stirring constantly to prevent lumps. Cook until thickened, about 5-7 minutes. Season with salt and pepper to taste.
For the Eggs
- 9
Cook the Eggs
In a non-stick skillet, cook eggs over easy. Season with salt and pepper to taste.
For Assembly
- 10
Assemble the Dish
Place a biscuit on a plate, top with fried chicken, sprinkle with smoked gouda cheese, pour over chorizo gravy, and finish with the cooked eggs on top.