Let’s dive into the world of comfort food with a twist. This Kentucky Fried Chicken Biscuit recipe combines the crispy, juicy goodness of KFC-style chicken with the soft, buttery layers of homemade biscuits. Perfect for breakfast, brunch, or any time you’re craving something deliciously indulgent.
Why This Recipe Works
- The secret blend of herbs and spices gives the chicken its signature KFC flavor.
- Buttermilk biscuits provide the perfect fluffy and tender base for the crispy chicken.
- Frying the chicken at the right temperature ensures it’s crispy on the outside and juicy on the inside.
- Combining these elements creates a mouthwatering sandwich that’s better than any fast-food version.
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk
- 4 chicken breasts, pounded to 1/2 inch thickness
- 1 cup buttermilk (for marinade)
- 2 cups all-purpose flour (for coating)
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 1/4 tsp dried oregano
- Oil for frying
Equipment Needed
- Mixing bowls
- Rolling pin
- Biscuit cutter
- Deep fryer or heavy-bottomed pot
- Meat thermometer
Instructions
Prepare the Biscuits
Start by preheating your oven to 450°F. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Add the cold, cubed butter and use your fingers to work it into the flour until the mixture resembles coarse crumbs. Gradually add the buttermilk, stirring until just combined. Turn the dough onto a floured surface, knead lightly, then roll out to 1-inch thickness. Cut out biscuits with a 2.5-inch cutter and place on a baking sheet. Bake for 10-12 minutes until golden brown.
Marinate the Chicken
While the biscuits are baking, place the chicken breasts in a bowl and cover with buttermilk. Let them marinate for at least 20 minutes. This step ensures the chicken stays moist and tender after frying.
Coat the Chicken
In another bowl, mix the flour with paprika, garlic powder, onion powder, black pepper, thyme, basil, and oregano. Remove each chicken piece from the buttermilk, allowing excess to drip off, then dredge in the flour mixture, pressing to adhere. For extra crispiness, dip back into the buttermilk and then into the flour mixture again.
Fry the Chicken
Heat oil in a deep fryer or heavy-bottomed pot to 350°F. Fry the chicken in batches, about 5-6 minutes per side, until golden brown and the internal temperature reaches 165°F. Drain on a wire rack over a paper towel-lined plate.
Assemble the Biscuits
Split the warm biscuits in half. Place a piece of fried chicken on the bottom half, then top with the other half. Serve immediately for the best experience.
Tips and Tricks
For the flakiest biscuits, handle the dough as little as possible and make sure your butter is very cold. When frying the chicken, maintain the oil temperature around 350°F to ensure even cooking without burning. Letting the chicken rest after the first dredge in flour for about 5 minutes before the second dip can help the coating adhere better. For a healthier version, you can bake the chicken at 400°F for 20-25 minutes instead of frying, though the texture will be slightly different.
Recipe Variations
- Spicy Version: Add cayenne pepper or hot sauce to the buttermilk marinade for a kick.
- Cheesy Biscuits: Mix shredded cheddar cheese into the biscuit dough before baking.
- Gluten-Free: Use gluten-free flour blends for both the biscuits and chicken coating.
- Vegetarian Option: Substitute the chicken with thick slices of fried cauliflower or tofu.
Frequently Asked Questions
Can I make the biscuits ahead of time?
Yes, you can bake the biscuits ahead and store them in an airtight container for up to 2 days. Reheat in the oven at 350°F for about 5 minutes before serving to bring back their warmth and fluffiness.
How do I know when the oil is ready for frying?
The oil is ready when it reaches 350°F on a deep-fry thermometer. If you don’t have a thermometer, you can test by dropping a small piece of bread into the oil; it should turn golden brown in about 60 seconds.
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicier and more flavorful. Just adjust the cooking time as needed since thighs may take a bit longer to cook through.
Summary
This Kentucky Fried Chicken Biscuit recipe is a delightful combination of crispy, flavorful chicken and soft, buttery biscuits. Perfect for any meal, it’s sure to satisfy your comfort food cravings.
