Southern Breakfast Plate Recipe

Name: Southern Breakfast Plate
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 plates
Cuisine: American (Southern)
Ingredients: 4 boneless, skinless chicken thighs (about 1 lb); 1 cup buttermilk; 1 cup all-purpose flour; 1 teaspoon paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 4 large eggs; 2 tablespoons butter; 1 cup milk; 1/2 pound breakfast sausage; 2 tablespoons all-purpose flour (for gravy); 1 cup milk (for gravy); Salt and pepper to taste; 4 frozen buttermilk biscuits, baked according to package directions

American (Southern) · Main course · 50 min total

Southern Breakfast Plate recipe videos

A hearty Southern breakfast featuring crispy fried chicken, fluffy buttermilk biscuits, creamy sausage gravy, and eggs cooked to order, all on one plate.

20
min prep

30
min cook

4
servings

850
kcal/serving

Ingredients

4 boneless, skinless chicken thighs (about 1 lb)
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
4 large eggs
2 tablespoons butter
1 cup milk
1/2 pound breakfast sausage
2 tablespoons all-purpose flour (for gravy)
1 cup milk (for gravy)
Salt and pepper to taste
4 frozen buttermilk biscuits, baked according to package directions

Instructions

Marinate chicken: Place chicken thighs in a bowl, cover with buttermilk, and refrigerate for at least 30 minutes (or overnight).
Prepare coating: In a shallow dish, mix 1 cup flour, paprika, garlic powder, salt, and pepper. Remove chicken from buttermilk, letting excess drip off, and dredge in flour mixture.
Fry chicken: Heat 1/2 inch oil in a skillet over medium-high heat. Fry chicken 5-6 minutes per side until golden and cooked through (165°F internal). Drain on paper towels.
Make sausage gravy: In the same skillet, cook sausage over medium heat, breaking it up, until browned. Sprinkle 2 tablespoons flour over sausage, stir, and cook 1 minute. Gradually whisk in 1 cup milk, bring to a simmer, and cook until thickened. Season with salt and pepper.
Cook eggs: In a nonstick skillet, melt butter over medium heat. Crack eggs into skillet and cook to desired doneness (sunny-side up, over easy, etc.). Season with salt and pepper.
Assemble plates: Place a warm biscuit on each plate, top with a piece of fried chicken, a generous ladle of sausage gravy, and an egg. Serve immediately.

Tips

For extra crispy chicken, let the coated chicken rest 10 minutes before frying.
Make biscuits from scratch if desired; use a 2-inch cutter for smaller biscuits.
Store leftovers separately; reheat chicken in oven at 350°F for 10 minutes.

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