MY OVEN "FRIED" CHICKEN AND BISCUITS
I usually do this with chicken breast, boneless or bone-in. You can do it with whatever parts you like. I've been making my oven "fried" chicken like this since the '60s! This may sound like a lot of work, but it just takes more time to write it out than to do it. NOTE: See the comment of Jacqueline in KY dated June 10. She warns about expired biscuit mix.
Provided by Nana Lee
Categories Chicken
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- IMPORTANT! THE TIMING FOR THIS RECIPE IS BASED ON USING GOOD SIZED CHICKEN BREAST WITH SKIN AND BONE-IN. IF USING OTHER PARTS, ADJUST THE TIME ACCOURDINGLY.
- Put the 1/3 cup of shortening and 1/3 cup butter in 9x13-inch baking pan lined with foil. I use solid Crisco.
- Put baking pan into cold oven and heat oven to 400°F.
- Meanwhile, put biscuit mix and seasonings in large plastic bag.
- Put one piece of chicken in bag and shake to coat.
- Do this for all pieces.
- When 400°F is reached, remove the pan from the oven.
- Place chicken pieces "skin" side down in hot pan.
- Bake for approx 35 minutes.
- Meanwhile, using the Bisquick left in the bag, add enough Bisquick and milk to make a recipe of biscuits per directions on box.
- You can make drop or rolled biscuits.
- When the time is up on the chicken, remove the pan from the oven, turn the pieces over and CROWD them over to one short side of pan.
- On other side, place or drop biscuits close together in all those gorgeous juices.
- Put back into oven and bake for 15 or more minutes, until biscuits are done.
- There is no need to butter THESE biscuits, they have soaked up all the juices etc from the baking pan!
- ENJOY!
Nutrition Facts : Calories 491.8, Fat 39.8, SaturatedFat 15.9, Cholesterol 41.6, Sodium 620.7, Carbohydrate 30.4, Fiber 1, Sugar 5.6, Protein 4
OVEN-FRIED CHICKEN
Fried chicken doesn't get much better than this. It's really good.
Provided by Jill D
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Yield 7
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch baking dish.
- In a shallow dish, combine the biscuit mix, pecans, paprika, salt, poultry seasoning and sage.
- Dip the chicken pieces in the evaporated milk then coat generously with the pecan mixture. Place pieces in the prepared baking dish and drizzle with the melted butter or margarine.
- Bake at 350 degrees F (175 degrees C) for 1 hour or until juices run clear.
Nutrition Facts : Calories 470 calories, Carbohydrate 15.4 g, Cholesterol 127.3 mg, Fat 30 g, Fiber 0.8 g, Protein 33.4 g, SaturatedFat 8.3 g, Sodium 630.1 mg, Sugar 2.8 g
FRIED CHICKEN BISCUIT SANDWICHES
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Whisk the buttermilk, 2 tablespoons hot sauce, the garlic, thyme, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the chicken and turn to coat. Cover and refrigerate 30 minutes.
- Meanwhile, combine the cornflakes, flour, 1/2 teaspoon salt and a few grinds of pepper in a shallow baking dish. Combine the honey and the remaining 2 tablespoons hot sauce in a small bowl; set aside.
- Heat 1/2 inch of peanut oil in a large cast-iron skillet over medium-high heat until a deep-fry thermometer registers 350 degrees F. Meanwhile, remove the chicken cutlets from the buttermilk mixture, letting the excess drip off, then press into the cereal mixture on both sides. Working in batches, fry the chicken until golden and crisp, about 2 minutes per side. Transfer to a rack set over a baking sheet and season with salt.
- Brush the cut sides of the biscuits with the mayonnaise; sandwich with the fried chicken, lettuce, pickles and a drizzle of the spicy honey.
FRIED CHICKEN BISCUIT SANDWICH RECIPE BY TASTY
Here's what you need: boneless skinless chicken thighs, kosher salt, freshly ground black pepper, buttermilk, dill pickle brine, all purpose flour, baking powder, baking soda, kosher salt, unsalted butter, buttermilk, melted butter, flaky sea salt, canola oil, all purpose flour, baking powder, onion powder, garlic powder, kosher salt, buttermilk
Provided by Matt Ciampa
Categories Dinner
Yield 6 servings
Number Of Ingredients 20
Steps:
- Marinate the chicken: Generously season the chicken thighs with salt and pepper, then place in a large zip-top bag. Pour in 2 cups (480 G) of buttermilk and the pickle brine. Close the bag and place inside a large bowl. Marinate the chicken thighs in the refrigerator for 6 hours, or up to overnight.
- Make the biscuits: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Using a pastry cutter or a fork, incorporate the butter into the dry ingredients, leaving large chunks.
- Slowly pour in the buttermilk and fold with a rubber spatula until a thick dough forms.
- Lightly dust a clean surface with flour and turn the dough out onto it. Bring the dough together into one large piece.
- Adding more flour as needed, roll the dough out with a rolling pin to about 1 inch (2 ½ cm) thick. Using a 3-inch (7 cm) round biscuit cutter or small glass, cut out 6 biscuits and place them on the prepared baking sheet. It's okay if the biscuits are touching.
- Brush the biscuits with the melted butter and sprinkle with flaky salt. Reserve the remaining melted butter.
- Bake the biscuits for 12-15 minutes, or until golden brown.
- Fry the chicken: Remove the chicken from the refrigerator and let come to room temperature, about 30 minutes.
- Heat the canola oil in a large pot until it reaches 350°F (180°C). Set a wire rack over a baking sheet.
- In a large bowl, whisk together the flour, baking powder, onion powder, garlic powder, and salt. Add the buttermilk a bit at a time and stir with a rubber spatula to incorporate into the dry ingredients. It should be clumpy.
- Transfer a chicken thigh directly from the marinade to the flour mixture. Evenly coat the chicken all over, pressing to adhere the dry ingredients. Set on the wire rack and repeat with the remaining ingredients.
- Working 3 pieces at a time, add the chicken to the hot oil and cook until golden brown and the internal temperature reaches 165°F (75°C), 5-7 minutes, turning occasionally to make sure the chicken browns evenly. Remove from the oil and let drain on paper towels. Season with salt.
- Cut the biscuits in half and brush one side with the reserved melted butter. Top with a piece of fried chicken and the other half of the biscuit.
- Enjoy!
OVEN-FRIED CHICKEN
Categories Chicken Poultry Bake Kid-Friendly Dinner Fall Gourmet Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 1 serving
Number Of Ingredients 9
Steps:
- Put oven rack in middle position and preheat to 450°F.
- Bake bread crumbs in a small shallow baking pan until dry but not browned, 2 to 4 minutes. Transfer to a shallow bowl and mix in 1/2 teaspoon salt and 1/4 teaspoon pepper. Leave oven on.
- Stir together butter, mustard, mayonnaise, lemon juice, curry powder, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a small bowl.
- Brush butter mixture all over chicken, then transfer chicken to bowl of crumbs to coat evenly on both sides, pressing crumbs to help adhere.
- Bake chicken, skin sides up, in baking pan until well browned and cooked through, 30 to 40 minutes. Let chicken stand 5 to 10 minutes (do not cover).
OVEN FRIED BISQUICK CHICKEN
A favorite at our house. I got this off of a box of bisquick about 30 years ago and have been making it ever since.
Provided by Turns
Categories Chicken
Time 1h
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F.
- Melt butter in 13 x 9 x 2 baking pan in the hot oven.
- Mix dry ingredients together very well and coat chicken.
- Place chicken skin side down in hot butter and bake 35 minutes; turn and bake another 15 minutes.
Nutrition Facts : Calories 1134.7, Fat 76.7, SaturatedFat 23.1, Cholesterol 350.9, Sodium 1609.1, Carbohydrate 18.8, Fiber 1.1, Sugar 3.4, Protein 86.9
OVEN-FRIED CHICKEN WITH BISCUITS
This one-dish chicken and biscuit recipe saves clean-up time. A 1970s version suggested topping the chicken with drained canned peach halves after adding the biscuits to the pan.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In shallow bowl, stir 1/2 cup Bisquick mix, the salt, paprika and pepper. Coat chicken with Bisquick mixture; place skin sides down in pan. Bake 35 minutes.
- In medium bowl, stir all biscuit ingredients until soft dough forms.
- Turn chicken, pushing pieces to one side of pan. Drop dough by 8 (1/4-cup) spoonfuls into pan in single layer next to chicken. Bake about 15 minutes longer or until biscuits are light golden brown and juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs).
Nutrition Facts : Calories 640, Carbohydrate 56 g, Cholesterol 110 mg, Fat 3, Fiber 2 g, Protein 41 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1720 mg, Sugar 4 g, TransFat 3 1/2 g
OVEN FRIED CHICKEN II
Make and share this Oven Fried Chicken II recipe from Food.com.
Provided by HELEN PEAGRAM
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450
- Combine all dry ingredients in a plastic bag.
- Wash your chicken and shake off excess water.
- Drop in bag and shake each piece. Place in a metal pan skin side down and put in preheated oven.
- Turn pieces over after about 20 minutes.
- Continue baking until crisp and browned.
Nutrition Facts : Calories 178.3, Fat 7, SaturatedFat 1.9, Cholesterol 44, Sodium 623, Carbohydrate 12.3, Fiber 0.6, Sugar 0.1, Protein 15.3
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