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Nashville Hot Chicken Biscuits

Spicy Nashville hot chicken on a flaky biscuit
Prep Time 10 mins
Cook Time 25 mins
Brine time 1 d
Total Time 1 d 35 mins
Course Main Course
Cuisine American
Servings 6 servings


For the chicken:

  • 1 cup buttermilk
  • 2 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1 tsp Nashville hot chicken wing dust
  • 3 boneless skinless chicken breasts halved and then larger end sliced horizontally into 2 pieces and pounded out to 1/2 inch thick. You should get 3 pieces from each breast.
  • oil for frying

For breading:

  • 1 1/2 cup flour
  • 1/2 cup cornstarch
  • 1 tsp salt
  • 1/2 tsp celery salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp black pepper

For the biscuits:

  • see my biscuits and gravy recipe and bake according to that
  • pickle slices for serving
  • hot pepper bacon jam for serving


Brine the chicken:

  • Cut the chicken as directed, making 3 pounded out pieces per chicken breast.
  • Combine the buttermilk and spices and add the chicken to it and cover and refrigerate overnight.
  • Combine the dredge ingredients and whisk them together. Heat oil in a deep pot to 350.
  • Drip a little buttermilk into the dredge and mix with a fork to make some clumps. Dip the chicken pieces into the flour mixture and put into the hot oil. Let them fry for about 6-7 minutes or until they are fully cooked and golden brown. Drain on paper towels.
  • While the chicken is frying, cook the biscuits.
  • Sprinkle the Nashville hot chicken dust over the fried chicken pieces and place each into a split biscuit and serve.
Keyword Chicken, Lunch, Main Dish