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“Sunday Dinner” Fried Chicken | Mother’s Day Brunch in the Southern US

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Being a true “Southerner” in the US (meaning one who was born and lives below the Mason Dixon line), we have many, MANY dishes and recipes that belong exclusively to us. First and foremost, would be grits. A very close second to grits, would be chicken biscuits and gravy. This is a true Southern staple.

My mother was the BEST at fried chicken, although that wasn’t always the case. Daddy told a great story about when he was married to mama, there came a Sunday dinner in the beginning of their marriage where she served fried chicken for the very first time. He said it was a beautiful golden brown and he couldn’t wait to take the first bite. When he did, he realized that although the outside was gorgeous, the inside was raw! Mama cried and cried about it for weeks until he coaxed her into trying again, and it was perfect. There was nary another raw chicken served at the little white house in Gilbert, USA.

This fits the tradition of Sunday fried chicken, but transforms it into a brunch treat! If you’re a fan of fried chicken, this is one of the best meals you can have for a wonderful Mother’s Day brunch.

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Mama’s Southern Fried Chicken With Biscuits & Gravy

For the Chicken:

  • 6-8 pieces of chicken – I use dark meat, thighs and legs
  • 2 cups Buttermilk
  • 3 dashes hot sauce
  • 2 cups flour
  • 2-3 cups Panko – Japanese Bread Crumbs – DO NOT SUBSTITUTE
  • 4 eggs or 6 whites – lightly beaten (I use Eggbeaters)
  • 1 tsp. Dry Italian Seasoning
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion powder
  • 1 tsp. Thyme
  • Smoked Paprika
  • Salt & Pepper

For the Biscuits:

  • 3 cups all purpose flour
  • 1 1/2 tbsp. sugar
  • 4 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 1/2 sticks chilled unsalted butter, cut into small pieces
  • 1 cup buttermilk

For the Gravy:

  • 1 lb of pork or chicken sausage
  • 2 tbsp. of Butter
  • 4 tbsp. of flour
  • 2 cups Milk
  • Salt and Pepper to taste

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Directions

For the Chicken:

Blend Buttermilk and hot sauce, and place in a gallon zip lock bag. Wash chicken pieces with cold water, shake dry and add to bag. Allow this to marinate at least 3 hours and up to 24 hours. I like to turn the bag occasionally to allow all sides to marinate. The Buttermilk will keep your chicken juicy.

In a shallow bowl, blend flour and all herbs and spices. Add salt and pepper according to your taste preference. Pour the egg in a second shallow bowl. Place the Panko in a gallon ziplock bag.

Remove chicken from Buttermilk and drain. Dredge each piece of chicken in flour first coating all sides, and shaking off excess flour. Next, dip each piece in the egg wash. Then place in the bag of Panko and gently shake to coat. Make sure each piece is WELL COATED with the Panko. Place each piece onto a greased baking sheet. Sprinkle with additional Smoked Paprika.

Bake at 400 for 30-40 minutes or until chicken is done and juices run clear.

For the Biscuits:

Preheat oven to 425°F. Whisk flour, sugar, baking powder, salt and baking soda in large bowl to blend. Using a pastry blender or fork, cut 3/4 cup chilled butter into dry ingredients until mixture resembles coarse meal. Add buttermilk and stir. Drop biscuits onto baking sheet with an ice cream scoop. Bake about 15 minutes or until biscuits are golden brown.

For the Gravy:

Add sausage to a skillet and brown over medium heat making sure to crumble the sausage. Remove sausage from skillet, leaving the liquid, and drain on paper towels.

Add 2 Tablespoons of butter into the skillet. Add small amounts of flour at a time, whisking constantly to create a roux. Continue to whisk and let cook for about a minute. Begin whisking in milk until all ingredients are incorporated. Return sausage to the gravy, then add salt & pepper to taste.

*For a special treat, add bread & butter pickles, homemade jam or Sriracha hot sauce to the chicken biscuits. If you like spice, coat the chicken in Sriracha after baking!

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