Recipe courtesy of Cast Iron Kitchen

Dirty South Biscuit

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  • Level: Advanced
  • Total: 2 hr 40 min (includes marinating time)
  • Active: 40 min
  • Yield: 10 to 12 servings
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2 quarts old-fashioned buttermilk

2 cups hot sauce, such as Texas Pete

2 tablespoons kosher salt 

1 tablespoon fresh cracked black pepper 

2 pounds chicken tenders

Canola oil, for frying 

4 cups all-purpose flour 

2 tablespoons iodized salt 

1 tablespoon ground white pepper 

Biscuits and sausage gravy, for serving


Special equipment:
a deep-frying thermometer
  1. Combine the buttermilk, hot sauce, kosher salt and black pepper in a bowl and add the chicken tenders. Allow to marinate, refrigerated, for at least 2 hours or, for best results, overnight.
  2. Fill a large cast-iron pan with enough oil for deep-frying; heat until the oil registers 350 degrees F on a deep-frying thermometer. Set a cooling rack over a baking sheet. Stir together the flour, iodized salt and white pepper. Remove the chicken from the marinade, letting excess drip off, and roll in the flour mixture to coat. Fry in batches until golden brown, 4 to 5 minutes per side. Drain on the cooling rack. Serve with biscuits and sausage gravy.
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