Fried Chicken and Biscuits

My oh my….this is the epitome of southern comfort food! I was inspired by combining two different recipes to create these fried chicken biscuit sandwiches. The first was adapted from the lovely blog Divas can Cook and her famous “Grandma Barb’s southern buttermilk biscuits” These biscuits are so lucious, and soft and delicious! If you ever do anything in your life, please make these. I adapted these by using cake flour and boy, were they so light and fluffy. And the second recipe was John Legends legendary fried chicken which I dare say lives up to the hype and is pretty legendary. I adapted it by using a buttermilk marinade, using chicken tenders and popping them in these biscuits and topped it with my peach habanero bbq sauce and lemme tell y’all….it was SO yummy. It would also work well with honey mustard, or making the spicy honey butter from John Legend’s recipe! The varieties are endless!


Chicken Marinade Ingredients:

  • 1 tbsp Lawry’s seasoning salt
  • 1 tsp cayenne
  • 1 1/2 tsp garlic powder
  • 1 cup buttermilk
  • 2 chicken breast cut into 1 inch tender size strips.

Chicken Breading Ingredients:

  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1 tbsp Lawry’s seasoning salt
  • 1 tsp cayenne pepper
  • 1/4 cup of the buttermilk marinade the chicken was marinating in

Biscuit Ingredients:

  • 2 cups cake flour spooned and leveled into a measuring cup
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp sugar
  • 1/4 cup butter flavored crisco (cold)
  • 3 tbsp salted butter (cold)
  • 1 cup buttermilk (cold)
  • extra butter to coat pan
  • Mayo to brush the tops of the biscuits before baking
  • Butter to brush the tops of biscuits ( I like using Kerry gold salted Irish butter)


  1. The night before marinate your chicken. In a large bowl add all the chicken marinade ingredients, cover with Saran Wrap and place in the fridge overnight.

Biscuit Directions:

  1. The next day, start off by making the biscuits.
  2. In a large bowl add cake flour, baking powder, baking soda, salt, sugar and mix well.
  3. Add crisco, and butter and using a pastry cutter, cut shortening and butter into the flour until pea sized crumbs form.
  4. Stir in the buttermilk slowly and mix.
  5. Place dough onto a lightly flour surface. Work quickly so the butter and shortening don’t melt in your hands.
  6. Work the flour into the dough, don’t add too much flour, and fold and press until a nice dough forms.
  7. Press down to form a 1 inch rectangle.
  8. fold the dough over itself several times to create those flaky layers in your biscuits.
  9. Pat it down again into a 1 inch rectangle.
  10. Using a biscuit cutter or a small cup, flour edges and press down into the dough to form the biscuits. IMPORTANT! Don’t twist the cutter or glass! Just press down. This will ensure tall flaky biscuits .
  11. Place biscuits into a buttered 9 inch round pan. Should make roughly 8 biscuits.
  12. Place in the fridge covered for about 10 minutes.
  13. Preheat the oven to 425 deg. F
  14. Brush the tops with a light coating of mayo.
  15. Place in the oven and bake for 14-16 minutes or until golden brown.
  16. Once 14 minutes have passed. Turn off the oven, and turn the broil on high and broil for 2 minutes to get those delicious brown tops. Keep an eye on them to prevent them from burning.
  17. Have some melted butter on the side to generously brush the tops of the biscuits immediately out of the oven

Chicken Directions:

  1. Make the breading for the chicken by adding flour, baking powder, Lawry’s seasoning salt and cayenne into a large bowl.
  2. Take 1/4 of the buttermilk marinade that the chicken was marinating in and add it to the flour mixture.
  3. Whisk it in lightly.
  4. Dip the marinated chicken tenders in the breading mixture, shake off the excess, place on a lined baking sheet.
  5. Heat some canola oil in a large pot until it reaches 375 deg F.
  6. Add in chicken in batches and cook until golden brown and the inside reaches an internal temperature of 165 degrees F. Roughly 7-10 minutes depending on how thick your chicken pieces are.
  7. Place cooked chicken tenders on a wire rack that’s placed on a foil lined baking tray.
  8. Make sure to bring the temperature of the oil back up to 375 deg F when putting in your second batch of chicken to endure a nice golden brown coating.

Assembling Directions:

  1. Slice the biscuits in half using a serrated knife.
  2. Make your sauce, I used a mixture of Peach Habenero BBQ sauce, mayo and slaw. But you can use honey mustard or whatever condiments you prefer.
  3. Add the coleslaw mixture on the bottom of the biscuit, add the fried chicken tender, top with peach habenero BBQ sauce and close with the top of the biscuit.

Recipe inspired by:

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