Name: Chicken Biscuit Dinner: The Ultimate Comfort Food Recipe
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 6-8 servings
Ingredients: 4 cups all-purpose flour, plus more for dusting; 2 tablespoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 cup (2 sticks) cold unsalted butter, cut into cubes; 1 ¾ cups cold buttermilk; 2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces; 2 cups buttermilk; 2 tablespoons hot sauce (like Frank's RedHot); 2 teaspoons salt; 1 teaspoon black pepper; 2 cups all-purpose flour; 2 tablespoons paprika; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 teaspoon cayenne pepper (optional, for extra heat); Vegetable oil, for frying; ¼ cup reserved chicken frying oil; ¼ cup all-purpose flour; 3 cups whole milk; ½ teaspoon salt; ¼ teaspoon black pepper; Pinch of cayenne pepper (optional); Honey; Hot sauce; Pickles

Chicken biscuit dinner: the ultimate comfort food experience, ready in under an hour! Imagine sinking your teeth into a warm, flaky biscuit, layered with juicy, tender chicken and smothered in a creamy, savory gravy. Is your mouth watering yet? Mine is just writing about it!

Biscuits and gravy, a cornerstone of Southern cuisine, have a rich history rooted in resourcefulness and simple pleasures. Originating as a humble breakfast staple, it quickly evolved into a versatile dish enjoyed any time of day. The addition of chicken elevates this classic to a satisfying and complete meal, perfect for a cozy weeknight dinner or a hearty weekend brunch.

What makes a chicken biscuit dinner so irresistible? It's the perfect combination of textures and flavors. The buttery, crumbly biscuit provides a delightful contrast to the succulent chicken and the smooth, rich gravy. People adore this dish because it's incredibly comforting, easy to prepare, and endlessly customizable. Whether you prefer shredded chicken, diced chicken, or even fried chicken, the possibilities are endless. Plus, it's a fantastic way to use up leftover cooked chicken, making it both delicious and economical. So, gather your ingredients, and let's create a chicken biscuit dinner that will have everyone asking for seconds!

Ingredients:

For the Biscuits:

4 cups all-purpose flour, plus more for dusting
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into cubes
1 ¾ cups cold buttermilk

For the Fried Chicken:

2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
2 cups buttermilk
2 tablespoons hot sauce (like Frank's RedHot)
2 teaspoons salt
1 teaspoon black pepper
2 cups all-purpose flour
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper (optional, for extra heat)
Vegetable oil, for frying

For the Gravy:

¼ cup reserved chicken frying oil
¼ cup all-purpose flour
3 cups whole milk
½ teaspoon salt
¼ teaspoon black pepper
Pinch of cayenne pepper (optional)

Optional Toppings:

Honey
Hot sauce
Pickles

Preparing the Biscuits:

Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Make sure everything is evenly distributed for the best rise.
Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips (work quickly to keep the butter cold!), cut the butter into the flour until the mixture resembles coarse crumbs. You should still see some small pieces of butter – these are what create flaky layers.
Add Buttermilk: Gradually add the cold buttermilk to the flour and butter mixture, stirring gently with a fork until just combined. Be careful not to overmix, as this will result in tough biscuits. The dough will be shaggy and slightly sticky.
Turn Out and Knead: Turn the dough out onto a lightly floured surface. Gently knead the dough 5-6 times, just until it comes together. This helps develop some gluten, but again, don't overdo it!
Pat and Cut: Pat the dough into a 1-inch thick rectangle. Use a 2 ½-inch biscuit cutter (or a sharp knife) to cut out biscuits. Try not to twist the cutter, as this can seal the edges and prevent them from rising properly.
Bake: Place the biscuits on a baking sheet lined with parchment paper. Bake in a preheated oven at 450°F (232°C) for 12-15 minutes, or until golden brown.

Preparing the Fried Chicken:

Marinate the Chicken: In a large bowl, combine the chicken thighs, buttermilk, hot sauce, salt, and pepper. Mix well to ensure the chicken is evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavorful and tender the chicken will be.
Prepare the Dredge: In a separate large bowl, whisk together the flour, paprika, garlic powder, onion powder, and cayenne pepper (if using). This is your dredge for the chicken.
Dredge the Chicken: Remove the chicken from the buttermilk marinade, letting any excess drip off. Dredge each piece of chicken in the flour mixture, making sure it's fully coated. Press the flour into the chicken to help it adhere.
Heat the Oil: Pour about 2 inches of vegetable oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
Fry the Chicken: Carefully add the chicken to the hot oil in batches, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature and result in soggy chicken. Fry for 6-8 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
Drain the Chicken: Remove the fried chicken from the oil and place it on a wire rack lined with paper towels to drain excess oil. This will help keep the chicken crispy.

Making the Gravy:

Make a Roux: After frying the chicken, carefully pour off all but ¼ cup of the oil from the pot. Place the pot back over medium heat. Add the flour to the oil and whisk constantly for 1-2 minutes, until the mixture is smooth and golden brown. This is called a roux, and it's the base of your gravy.
Whisk in the Milk: Gradually whisk in the milk, a little at a time, making sure to incorporate it fully into the roux before adding more. This will prevent lumps from forming.
Simmer and Thicken: Bring the gravy to a simmer, stirring constantly. Reduce the heat to low and continue to simmer for 5-7 minutes, or until the gravy has thickened to your desired consistency.
Season: Stir in the salt, pepper, and cayenne pepper (if using). Taste and adjust seasonings as needed.

Assembling the Chicken Biscuit Dinner:

Split the Biscuits: Split each biscuit in half horizontally.
Add Chicken and Gravy: Place a piece of fried chicken on the bottom half of each biscuit. Spoon a generous amount of gravy over the chicken.
Top and Serve: Top with the other half of the biscuit. Serve immediately, with optional toppings like honey, hot sauce, or pickles. Enjoy!

Conclusion:

This isn't just another recipe; it's a culinary hug on a plate! From the flaky, golden biscuits to the savory, comforting chicken filling, this chicken biscuit dinner is guaranteed to become a family favorite. I truly believe this recipe is a must-try because it perfectly balances ease of preparation with incredible flavor. It's the kind of meal that makes you feel good from the inside out, and who doesn't need more of that in their life? But the best part? It's incredibly versatile! While I've shared my go-to version, feel free to get creative and make it your own.

Serving Suggestions and Variations:

* Spice it up! Add a pinch of cayenne pepper or a dash of hot sauce to the chicken mixture for a little kick. You could even incorporate some chopped jalapeños for a more pronounced heat. * Veggie Boost: Sneak in some extra vegetables! Diced carrots, celery, or peas would be delicious additions to the chicken filling. Sauté them with the onions and garlic for a more robust flavor. * Gravy Goodness: For an even richer experience, consider making a simple gravy to drizzle over the biscuits and chicken. A classic cream gravy or even a mushroom gravy would be fantastic. * Biscuit Bliss: Experiment with different biscuit flavors! Cheddar biscuits, garlic herb biscuits, or even sweet potato biscuits would all complement the chicken filling beautifully. * Individual Servings: For a fun and convenient presentation, bake the chicken mixture in individual ramekins and top with a biscuit. This is perfect for portion control and makes for a lovely presentation. * Make it Ahead: Prepare the chicken filling ahead of time and store it in the refrigerator. When you're ready to bake, simply prepare the biscuits and assemble the dish. This is a great time-saver for busy weeknights. * Side Dish Sensations: Serve your chicken biscuit dinner with a side of roasted vegetables, a crisp green salad, or some creamy coleslaw for a complete and satisfying meal. Green beans almondine would also be a great choice. * Herb Heaven: Don't be afraid to experiment with different herbs! Fresh thyme, rosemary, or sage would all add a unique and delicious flavor to the chicken filling. * Cheese, Please! A sprinkle of shredded cheddar cheese, Monterey Jack, or even Gruyere on top of the biscuits before baking would add a cheesy and irresistible touch. I'm so excited for you to try this recipe and experience the joy of a homemade chicken biscuit dinner. It's a dish that's perfect for a cozy night in, a family gathering, or even a potluck. Now, it's your turn! I encourage you to head into the kitchen, gather your ingredients, and give this recipe a try. Don't be afraid to experiment and make it your own. And most importantly, have fun! Once you've made it, I'd love to hear about your experience. Share your photos, your variations, and your thoughts in the comments below. Did you add any special ingredients? Did you make any substitutions? What did your family think? I can't wait to see what you create! Happy cooking!