Sweet Potato Fried Chicken Biscuits. Perfectly seasoned chicken thighs fried to golden perfection, served atop warm, spiced, melt-in-your-mouth sweet potato biscuits. Then drizzled with a sweet and spicy glaze. A fall twist on the southern classic we all know and love. This is what fall brunch dreams are made of.
Sweet Potatoes and fried chicken go together REAL bad. So why not turn a brunch classic into the most delicious, fall brunch. This is the combination you didn’t know you needed.
I shared these delicious melt-in-your mouth sweet potato biscuits in my ecookbook fall in love with cooking pt 2 and knew I had to make a chicken biscuit that brings a fall twist to one of my favorite brunch dishes. Name a better duo than sweet potatoes and fried chicken? I’ll wait…. It’s an iconic combo, which makes this an iconic dish.
My Ecookbook is on sale for just $2. So if you love my recipes you HAVE to snag it.
Why You’ll Love These Sweet Potato Fried Chicken Biscuits?
- Sweet and Savory Perfection: Perfectly seasoned fried chicken paired with warm, spiced sweet potato biscuits checking all the boxes for this incredibly delicious meal.
- Bold in flavor: Every bite combines comforting, fall flavors with just the right balance of sweetness and spice.
- Fall Brunch Vibes: This twist on a southern classic is cozy, comforting, and exactly what fall brunch dreams are made of.
What you’ll need for these Sweet Potato Fried Chicken Biscuits?
The recipe is made up of three components. The sweet potato biscuits, fried chicken and the sweet and spicy glaze. Here’s what you’ll need:
For the biscuits:
- Self Rising Flour: I like to use my favorite brand of self-rising flour for ease, but you can also use all-purpose. Just make sure to add baking powder, salt, and a little sugar so your biscuits rise properly.
- Sweet potato: *See notes* I prefer roasted sweet potato because it’s sweeter, bringing more depth to the biscuits.
- Buttermilk: make sure all ingredients are cold.
- Sour Cream: this makes the biscuits super moist and melt in your mouth.
- Brown Sugar: gives that rich depth of flavor.
- Maple Syrup: this brings out the warming flavor.
- Vanilla extract: you can also use vanilla bean paste.
- Spices: cinnamon, nutmeg
- Butter: make sure it’s cold
- Salt: this helps balance the sweetness.
- Honey: mix this with butter to make the best honey butter.
for the chicken:
- Chicken thighs: or chicken breast
- Seasonings: used pantry staples like onion powder, garlic powder, smoked paprika, Tony’s
- Louisiana Chicken Fry: I used the spicy version. But they also have a mild version. you can also make your own dry batter.
- Buttermilk: this is used for our wet batter.
- Hot Sauce: Use your favorite hot sauce to help spice things up
- Oil: with a high smoke point for frying.
Tips for Making the Best Sweet Potato Biscuits?
- If you can, roast your sweet potato. As it roasts, it caramelizes the natural sugars and brings out a deeper, richer flavor.
- Use COLD butter. It grates easier. And as the biscuits bake, the butter melts and creates pockets of steam, resulting in a perfectly light, flaky texture with buttery layers throughout.
- The more folds the more layers. If you want flaky layered biscuits, fold the dough a few times.
- When cutting the biscuits press straight down, and straight up. Don’t twist the cutter. This will seal the edges causing the biscuits not to rise. I use a biscuit cutter or a large cup. (make sure to coat in flour before cutting.)
- Use a fork when cutting the butter into the flour. When you use your hands, you can potentially warm up the butter.
- I like to add a finger print to the top of the biscuits to keep them from rising in a weird way. Shout out to Chef Resha for this tip.
What to serve this Sweet Potato Fried Chicken Biscuits with?
These biscuits are already a star on their own, but here are a few delicious pairings to complete the meal:
- fluffy scramble eggs
- bacon or sausage
- Hashbrowns
- pumpkin spice latte
- Butter pecan iced latte
- mimosa
Love this recipe? Purchase my ecookbook today!
More brunch ideas to enjoy:
- Easy Melt-In-Your-Mouth Buttermilk Biscuits
- Stewed Jerk Mushrooms and Grits
- Easy Crispy Skillet Breakfast Potatoes Recipe
- Blueberry Streusel Muffin Recipe
- Crunchy French Toast
If you try this Sweet Potato Fried Chicken Biscuits, please be sure to leave a comment, and or tag me on Instagram @cookwithci. I would love to see your recreations and hear your thoughts.
Sweet Potato Fried Chicken Biscuits
Equipment
- Cast Iron Skillet
Ingredients
- 1 cup roasted sweet potato *see notes*
- 3/4 cup buttermilk
- 1 tbsp sour cream
- 2 tbsp brown sugar
- 1 tsp maple syrup
- 1/4 tsp nutmeg
- 5 tbsp cold unsalted butter
Dry ingredients
- 2 1/4 cups self-rising flour
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp salt
Honey butter
- 4 tbsp unsalted butter
- 2 tbsp honey
For the chicken
- 1 lb chicken thighs
- 1 cup buttermilk
- 2 tsp hot sauce
- Lousiana Chicken Fry
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Tony's Chachere
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- Neutral Oil for frying
For the sauce
- 1/4 cup hot sauce
- 1/4 cup syrup
- 1/2 tsp red pepper flakes
Instructions
For the biscuits
- Preheat oven to 425°F degrees
- In a bowl, mash together 1 cup roasted sweet potato, brown sugar, cinnamon, maple syrup, and vanilla. Once smooth, mix in the sour cream and buttermilk until fully combined.
- In a mixing bowl, combine self-rising flour, salt, brown sugar and cinnamon.
- Next, grate cold butter into the flour mixture. Using a fork, cut it in until the mixture forms pea-sized pieces.
- Create a well in the center of the flour and carefully pour in the sweet potato mixture. Mix until the dough comes together.
- Lightly dust your hands and the top of the wet dough with flour then transfer onto a well-floured surface. Using gentle hands fold the dough into rectangle shape creating layers with each fold. The more folds, the flakier the biscuits will be. Fold at least 6 time, shaping the dough into a 1- 1 1/2 inch circle.
- Flour a biscuit cutter (or a mug) and press straight down to cut the biscuits. be sure to avoid twisting the cutter, and flour it between each cut for clean edges.
- Place biscuits in a greased cast iron skillet. Bake on 425°F for 15-18 minutes depending on size.
For the chicken
- Add cleaned chicken thighs to a bowl. Season with onion powder, garlic powder, black pepper, smoked paprika, and Tony's. Mix until combined. Then pour in buttermilk and hot sauce. Allow it to marinate for at least 30 minutes.
- In a Ziploc bag, add chicken fry. Add the chicken and shake until the dry batter is coated. When removing from the bag, shake off the excess. Allow the chicken to rest 10 minutes before frying.
- Heat oil in a cast iron skillet to 350°F. Fry the chicken for about 7 minutes per side, until golden brown and cooked through. Transfer to a wire rack to drain.
For the sauce
- Combine hot sauce, maple syrup and red pepper flakes. Mix until fully combined.
- To assemble, cut the biscuit in half and place on a plate. Top with the fried chicken and drizzle the sauce. Enjoy!
Notes
Did you make it?
Tag @cookwithci on Instagram and hashtag #CookwithCi
