Southern Style Chicken in a Biscuit

Amy Herald


It's not on my diet! You'll probably have to eat it with a fork and knife, but so tasty!


☆☆☆☆☆ 0 votes

15 Min
20 Min
Pan Fry


  • 4
    biscuits, homemade or store-bought, whichever you prefer
  • 1
    boneless, skinless chicken breast
  • 1/2 c
  • 1 large
  • 2/3 c
    all purpose flour
  • 1/2 tsp
  • 1/4 tsp
  • 1/2 tsp
  • 1/4 tsp
    garlic powder
  • 1 c
    cream or milk gravy from package or homemade

How to Make Southern Style Chicken in a Biscuit


  1. Preheat oven and begin baking biscuits according to recipe or package directions.
  2. Butterfly chicken breasts and slice in half. Then slice in half again crosswise to make 4 pieces.
  3. Pound out chicken into even pieces and about 1/2 inch thickness. Sprinkle with salt & pepper to taste.
  4. Heat 1 inch of hot oil in a deep skillet over medium high heat.
  5. While oil is heating, mix together milk and egg and pour into a shallow dish. Set aside.
  6. Mix together flour, salt, pepper and seasonings in a shallow dish with a wire whisk.
  7. Dip chicken in flour and then in milk mixture, then back into flour.
  8. fry in hot oil about 3-4 minutes per side until golden and crispy. Drain on paper towels or wire rack. Keep warm.
  9. mix up gravy according to recipe or package directions.
  10. To assemble sandwich, halve & butter biscuit and place chicken on bottom half. Ladel 1/4 cup of cream gravy over the top of chicken and place top half of biscuit.
  11. Serve up a delicious breakfast!

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