The Best Southern Fried Chicken with Biscuits and Gravy

Southern-Fried Chicken 


4 boneless, skinless chicken breasts, halved & pounded to 1/2" thickness
2 cups buttermilk
2 Tbsp paprika, divided
2 Tbsp salt, divided
2 Tbsp black pepper, divided
3 cups all-purpose flour
1 quart vegetable oil for frying


Combine the buttermilk with 1 Tbsp each of paprika, salt and pepper. Marinate chicken overnight or for at least 8 hours.

On day 2 combine the flour with the remaining 1 Tbsp each of paprika, salt and pepper. Add the marinated chicken breasts and coat lightly with flour. Set aside for 5 minutes.

Fry breaded chicken in hot oil (preferably in a cast iron skillet) for 4 minutes, then flip and fry another 4 minutes, or until golden brown and crispy.

The oil temperature should be 350 degrees. Sprinkle a bit of the flour into the oil to check it if you don't have a thermometer.

Drain chicken on a wire rack set above paper towels. 

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Rosemary Gravy


12-ounces spicy bulk pork sausage or pork sausage links with casings removed
2 tablespoons all-purpose flour
2 cups milk
1 tsp rosemary, finely chopped
1/2 tsp paprika
1/2 tsp seasoning salt
1/2 tsp red pepper flakes
1/2 tsp sugar
1/4 cup plus 2 tbsp green onions, finely sliced
Freshly ground black pepper, to taste
Biscuits, see recipe below


Heat a large non stick fry pan or a cast-iron skillet over medium-high heat. Add the sausage, break it up with a wooden spoon, and cook, stirring occasionally, until well browned and cooked through, about 7 minutes. Add red pepper flakes and half of the rosemary and cook another minute.

Using a slotted spoon, transfer the sausage to a bowl, leaving the rendered fat in the skillet. Whisk the flour into the fat and cook, stirring, for about 1 minute. While whisking, pour the milk into the skillet and bring the gravy to a boil. Lower the heat and simmer gently for 2 minutes. 

Stir in the sausage, paprika, remaining rosemary, seasoning salt, sugar, pepper and 1/4 cup green onions. Split the biscuits in half and divide them among plates. Top each biscuit with some of the gravy and sprinkle with green onions. Add additional salt and pepper to taste. Add a dash of paprika a pepper and serve immediately.

The Best Biscuits


4 C flour

2 Tbsp baking powder

1 1/2 tsp salt

1 tsp sugar

1/2 tsp soda

1/2 C butter

16oz sour cream

3-5 tsp water

Melted butter


Combine dry ingredients in a bowl or your food processor. If using food processor, pulse until butter is small and well blended pieces or cut in butter by hand using a pastry cutter. Add in the sour cream and water and mix well. 

Pulse again until well mixed. Add more water if it is too dry (just a little at a time.) Knead a few times on the counter and roll out to 1 inch thick. Use a biscuit cutter to cut or dip a drinking glass into flour and cut.

Freeze individually on a cookie sheet. After they are frozen, place in a freezer bag to store. Use as needed. Place on an ungreased cookie sheet. Bake at 400 for 15-17 minutes or until top is golden. Twice during the baking process baste the tops of the biscuits with melted butter.

Combine a split biscuit with chicken and smother in gravy...enjoy!

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