The Best Ever Chicken Biscuits and Gravy

No need to spend money going out to brunch when you have this recipe for the best ever chicken biscuits and gravy!

If you follow me on Instagram or Facebook you probably saw my pictures of biscuits and gravy a couple weeks ago.  If you don’t follow me on Instagram and Facebook, you should!  I’ve got a few Instagram giveaways coming up this month that you won’t want to miss.  Anyway, I’ve never been a huge biscuits and gravy fan, but this recipe converted me and I’m so glad it did.  Tom and I had the best breakfast of our lives at Hominy Grill during our Charleston vacation.  We split the shrimp and grits and the Charleston nasty biscuit.  While we enjoyed the whole meal, the crispy fried chicken and sausage gravy in the nasty biscuit stole the show!  When we got home I knew I had to figure out how to do this on my own, lucky for me, Hominy Grill shares their sausage gravy recipe on their website.  Get ready for the best biscuits and gravy you’ve ever had!

The first thing you want to do is prepare your biscuits.  We use frozen biscuits because the real star of this show is the gravy and crispy chicken.  I start by preheating my oven, prepping everything for the gravy, heating up the oil for the fried chicken, and then prepping the fried chicken ingredients- in that order.  Make your gravy first because that can sit on the stove while you fry up your chicken.  If it gets too thick while you cook the chicken, add more milk or water.

Hominy Grill Sausage Gravy

Ingredients

6 T diced yellow onions

4 T diced bell peppers

1 T butter

4 T flour

½lb sausage (I prefer Jimmy Dean sage)

3 C hot chicken stock

1 C heavy cream (works fine with regular milk)

Salt, black pepper, Tabasco

Instructions

Crumble the sausage into the hot butter fat and sauté until it begins to brown.

Stir in the onions and peppers and cook tender.

Turn down heat and stir the flour into the fat and cook on low for 3 to 4 minutes.

Slowly add the hot chicken stock and bring to a simmer for 5 minutes.

Stir in heavy cream.

Season with the salt, pepper and Tabasco.

Extra Crispy Fried Chicken

Ingredients

2 chicken breasts cut into quarters (make them into 8 bite size pieces for the biscuits)

vegetable oil- enough to cover at least 2 inches of your Dutch oven

1 1/2 C. all purpose flour

1/4 C. milk

2 Tbsp. Tony’s Seasoning (or other Cajun seasoning)

Directions

Heat oil over medium high heat for 5-10 minutes or until a drop of water makes a sizzle.  A real fryer would be nice, but I do just fine with this method and don’t see the point in getting a oil thermometer or fry daddy when people have been frying food for ages without them.

Divide your flour into 3 medium bowls.  The first bowl will just be flour, add your milk to the second bowl and add the Tony’s to the third bowl.  Mix the milk and flour in the second bowl.  Cover the chicken in flour from the first bowl and then one at a time dredge the pieces in the milk/ flour mixture followed by the flour and seasoning mixture.  Add to Dutch oven without over crowding the pan.  I find that 3 pieces at a time works best.  Once the chicken is a nice golden brown color, remove it from the  Dutch oven and place on a cooling rack over paper towels.  Check out these tricks for keeping fried food crispy.

Here comes the best part:  fry them (don’t bread them) all over again!  The secret to crispy chicken that can withstand sauces like gravy is to double fry them.  Make sure your oil is still hot and add the chicken back into the oil 2-3 pieces at a time.  This time it will fry quick,  I don’t keep them in the oil for more than a minute.  Take them back out and place them on the cooling rack again.

Now all you have left is to put it all together!  Take the biscuits out of the oven, put a piece of chicken in each one and pour a generous amount of gravy over them.  Don’t be shy with the gravy!

This is definitely a stick to your rib kind of meal.  I love it because it is relatively cheap, especially when sausage is on sale.  It beats eating out for brunch any day of the  week.