Chicken Little Recipe

Preparation and Cooking Instructions

1. 1

   Marinate the Chicken

   In a large bowl, combine chicken thighs and buttermilk. Cover and refrigerate for at least 4 hours, preferably overnight.

2. 2

   Prepare the Chicken Coating

   In another bowl, mix flour, salt, black pepper, paprika, and garlic powder.

3. 3

   Fry the Chicken

   Heat oil in a deep skillet over medium heat. Remove chicken from the buttermilk, letting excess drip off, and dredge in the flour mixture. Fry chicken for about 8-10 minutes on each side or until golden brown and cooked through. Drain on paper towels.

4. 4

   Make the Sausage Gravy

   In a skillet, cook sausage over medium heat until browned and crumbly. Stir in 4 tablespoons of flour and cook for 1 minute. Gradually whisk in milk and cook until thickened. Season with salt and pepper to taste.

5. 5

   Make the Biscuits

   In a bowl, mix flour, baking powder, baking soda, sugar, and salt. Cut in butter until the mixture resembles coarse crumbs. Add milk gradually until a dough forms. Roll out and cut into biscuits.

6. 6

   Bake Biscuits

   Place biscuits on a baking sheet and bake at 425°F (220°C) for 12-15 minutes or until golden.

7. 7

   Assemble the Dish

   Place a biscuit on a plate, top with fried chicken, sprinkle with shredded cheddar, and drizzle sausage gravy over the top.