Homemade Chicken Biscuit Recipe – Flaky, Buttery Biscuits with Crispy Chicken

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An Irresistible Southern Classic for Any Day of the Week

There’s something undeniably comforting about a warm, flaky biscuit paired with golden, crispy chicken. Whether you’re a Southerner at heart or just craving a hearty, flavor-packed meal, this Homemade Chicken Biscuit Recipe is the perfect weeknight dinner that feels like a weekend treat. With buttery layers, juicy fried chicken, and optional sweet or spicy sauces, this dish is as versatile as it is delicious.

Homemade chicken biscuits are having a moment in kitchens across America and Canada. It’s easy to see why: they offer that ideal combo of crunchy, tender, buttery, and satisfying all in one bite. Plus, you can customize them to suit your tastes—make them spicy, drizzle with honey, or even go full breakfast-style with an egg on top.

Why You’ll Love This Recipe

Easy chicken biscuit recipe with step-by-step instructions
Perfect balance of textures and flavors
Great for brunch, lunch, or dinner
Freezer-friendly and meal prep-approved
Ideal for family dinners, picnics, or indulgent snacks

Health Benefits

Don’t let the indulgent taste fool you—this can be a surprisingly healthy chicken recipe with just a few mindful tweaks:

Balanced protein from the chicken keeps you full longer
Make a low-sugar dinner by skipping sweet sauces or using sugar-free alternatives
Use almond flour or gluten-free flour for a gluten-free option
Can be baked instead of fried for a clean eating recipe
Customize with lean cuts like chicken breast or go juicier with chicken thighs

This is a nutritious meal that doesn’t sacrifice flavor.

Ingredients – Chicken Biscuit Perfection

For the Crispy Chicken:

1.5 lbs boneless, skinless chicken thighs (or breasts)
1 cup buttermilk
1 teaspoon hot sauce (optional)
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
Oil for frying (vegetable or peanut oil recommended)

For the Buttery Biscuits:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, very cold
3/4 cup buttermilk (plus more for brushing)

Optional Toppings:

Honey or maple syrup (for a sweet twist)
Spicy mayo or chipotle aioli
Pickles, eggs, or cheese

Ingredient Substitutions:

Gluten-free: Use a 1:1 gluten-free flour blend
Dairy-free: Substitute almond milk + vinegar for buttermilk
Low-sugar: Use unsweetened sauces

For a detailed guide on crafting classic buttermilk biscuits, check out this Buttermilk Biscuits Recipe.

Prep & Cook Time

Prep time: 25 minutes
Marinating time: 30 minutes (or overnight for best flavor)
Cook time: 20 minutes
Total time: ~1 hour 15 minutes

Compared to other fried chicken recipes, this one is faster and easier thanks to the simplified dredge and biscuit dough.

Recommended Kitchen Tools

Cast Iron Skillet – Best skillet for chicken for even frying and crispy crust
Rolling Pin – Essential for perfect biscuit layers
Pastry Cutter or Food Processor – For cutting butter into flour easily
Meat Thermometer – Ensures chicken is cooked to 165°F
Cooling Rack – Keeps chicken crispy after frying

Step-by-Step Instructions

Step 1: Marinate the Chicken

Combine buttermilk and hot sauce in a bowl. Add chicken and coat well. Cover and refrigerate for at least 30 minutes.

Pro Tip: Marinate overnight for maximum flavor and tenderness.

Step 2: Make the Biscuit Dough

In a large bowl, whisk together flour, baking powder, baking soda, and salt. Grate or cut in cold butter until crumbly. Stir in buttermilk until a shaggy dough forms. Turn out onto a floured surface and gently fold dough over itself 3-4 times to create layers. Roll out and cut into rounds.

Pro Tip: Don’t overwork the dough—gentle folding = flaky biscuits.

Step 3: Fry the Chicken

Heat 2 inches of oil in a skillet to 350°F. Mix flour, cornstarch, and spices in a separate bowl. Dredge marinated chicken in flour mixture and fry until golden and internal temp reaches 165°F (about 5-7 minutes per side).

Pro Tip: Let fried chicken rest on a cooling rack to stay crispy.

For an alternative take on achieving crispy fried chicken, explore this Crispy Fried Chicken Recipe.

Step 4: Bake the Biscuits

Place biscuit rounds on a parchment-lined baking sheet. Brush with buttermilk. Bake at 425°F for 12-15 minutes until golden brown.

Pro Tip: For extra golden tops, brush with melted butter after baking.

Step 5: Assemble

Split the biscuits, add crispy chicken, and top with your favorite add-ons like honey, spicy mayo, or pickles.

Pro Tip: Add a fried egg for a brunch-worthy version!

Nutritional Information (per serving, approx.)

Calories: 510
Protein: 28g
Fat: 26g
Carbohydrates: 42g
Sugars: 3g
Sodium: 780mg

Swapping chicken breasts or baking instead of frying can reduce fat and calories.

Healthier Alternatives

Want a lighter version?

Bake instead of fry: Spray chicken with oil and bake at 425°F for 20-25 minutes
Use chicken breasts for leaner protein
Swap honey for mashed banana or unsweetened applesauce in sauces
Reduce sodium by using low-sodium seasonings and sauces

These simple swaps make for a healthy chipotle chicken alternative with all the flavor.

Serving Suggestions

These chicken biscuits are more than just a sandwich:

Chipotle chicken tacos: Slice up chicken and tuck into tortillas
Southern-style brunch: Add a fried egg and cheese
Dinner meal prep recipes: Pack with a side salad and roasted veggies
Rice bowl ideas: Slice chicken and serve over rice with slaw
Mini sliders: Make smaller biscuits for a fun party tray

Common Mistakes to Avoid

Skipping the marinade: Reduces flavor and tenderness
Overworking biscuit dough: Makes biscuits tough
Frying at wrong temp: Too low = soggy, too high = burnt
Not checking internal temp: Chicken should hit 165°F
Crowding the pan: Drops oil temp and causes uneven cooking
Forgetting the cooling rack: Chicken steams and gets soggy
Skipping rest time: Let chicken rest before serving to lock in juices

Storing & Reheating Tips

Fridge: Store biscuits and chicken separately in airtight containers for up to 4 days
Freezer: Freeze chicken and biscuits separately for up to 2 months
Reheat chicken in an oven or air fryer at 375°F for 8-10 minutes
Reheat biscuits in oven at 350°F wrapped in foil for 10 minutes
Meal prep tip: Pack chicken and biscuit parts separately to avoid sogginess

Final Thoughts

Whether you’re serving brunch for friends or just want something soul-satisfying on a Wednesday night, this Homemade Chicken Biscuit Recipe is a winner. It’s easy, adaptable, and delivers restaurant-quality results right from your own kitchen.

So what are you waiting for? Whip up a batch, experiment with flavors, and don’t forget to share your masterpiece online or drop a comment below. Happy cooking!

FAQ

Q: Can I make this in an air fryer?
A: Absolutely! Air fry at 400°F for 12-15 minutes, flipping halfway through. Spray lightly with oil for extra crisp.

Q: How can I make it gluten-free?
A: Use a 1:1 gluten-free flour blend for both chicken coating and biscuits. Make sure your baking powder is also gluten-free.

Q: Can I reduce the spice level?
A: Yes, skip the hot sauce in the marinade and reduce or omit paprika in the flour mix.

Q: What other proteins work with this marinade?
A: Try it with shrimp, tofu, or even pork chops. Adjust cooking time accordingly.

Q: Can I meal prep and freeze this?
A: Definitely! Freeze chicken and biscuits separately and reheat as needed for a quick meal prep option.

Q: What’s the best oil for frying chicken?
A: Peanut oil or vegetable oil are ideal due to their high smoke points.

Q: Can I add cheese to the biscuits?
A: Of course! Add 1/2 cup shredded cheddar to the flour before adding buttermilk for cheesy goodness.