Southern Fried Chicken and Biscuit Skillet

1.Prepare the Chicken: In a shallow dish, whisk together 2 cups flour, 2 tsp salt, 1 tsp black pepper, paprika, garlic powder, and cayenne pepper (if using). In another shallow dish, whisk eggs and 1/2 cup milk.

2.Dredge the Chicken: Dip each chicken piece first into the egg mixture, ensuring it's fully coated, then transfer to the flour mixture, pressing firmly to ensure a thick, even coating. Place coated chicken on a wire rack.

3.Fry the Chicken: Heat vegetable oil in a large, deep skillet or Dutch oven over medium-high heat to 175°C. Carefully add chicken pieces, ensuring not to overcrowd the pan. Fry for 6-8 minutes per side, or until golden brown and cooked through (internal temperature 74°C). Remove chicken and place on a clean wire rack to drain, reserving 1/4 cup of the frying oil for the gravy.

4.Prepare the Biscuits: Preheat oven to 200°C. In a large bowl, whisk together 2 cups flour, baking powder, and 1/2 tsp salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

5.Form the Biscuits: Gradually add cold buttermilk, mixing until just combined and a shaggy dough forms. Turn dough out onto a lightly floured surface and gently pat or roll to about 2.5 cm thickness. Cut out biscuits using a 6 cm round cutter.

6.Assemble and Bake: Arrange the fried chicken pieces in a large, oven-safe skillet (preferably cast iron). Place the cut biscuits in between and around the chicken pieces. Brush the tops of the biscuits with a little extra buttermilk.

7.Bake the Skillet: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until biscuits are golden brown and cooked through.

8.Make the Gravy: While the biscuits are baking, heat the reserved 1/4 cup frying oil (or butter) in a saucepan over medium heat. Whisk in 1/4 cup flour and cook for 1-2 minutes, stirring constantly, until a light roux forms.

9.Finish the Gravy: Gradually whisk in 2 cups milk, stirring constantly to prevent lumps. Bring to a simmer, then reduce heat and cook for 5-7 minutes, or until thickened. Season with 1/2 tsp salt and 1/4 tsp black pepper.

10.Serve: Remove the skillet from the oven. Pour the hot gravy over the chicken and biscuits, or serve on the side. Serve immediately.