Fried Chicken with Biscuits - Kraft Recipes Top
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Fried Chicken with Biscuits

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  • Rinse chicken with cold water; pat dry with paper towels. In a small bowl, combine 4 teaspoons salt, 1 teaspoon black pepper and cayenne pepper. Rub mixture onto chicken. Place chicken in large baking dish, cover with plastic wrap, and refrigerate at least 1 hour or up to 4 hours. Pour buttermilk over chicken, coating all pieces. Cover and refrigerate overnight.
  • In 6 quart deep saute pan over medium-high heat, heat oil to 375°F. Preheat oven to 200°F. Place chicken in colander; let excess buttermilk drain off. In bowl, combine flour, 2 teaspoons salt and 1 teaspoon black pepper. Dredge chicken in flour mixture, shaking off excess; set on plate.
  • Place half of chicken pieces in oil; fry, turning often and maintaining oil temperature at 325 - 350°F, 14-16 minutes. Transfer to paper towel-lined baking sheet. Keep warm in oven. Repeat with remaining chicken. Serve with biscuits.


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