Savory Southern Chicken And Biscuits Recipes

Steps:

• Heat the oven to 400 degrees F. Stir the soup, milk, cheese and black pepper in a 3-quart shallow baking dish. Stir in the vegetables and chicken.
• Bake for 15 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Top the chicken mixture with the biscuits.
• Bake for 15 minutes or until the biscuits are golden brown.

Steps:

• Cut each chicken breast horizontally down the center into 2 pieces, so that you have 4 pieces.
• Place chicken pieces in a bowl and cover with chicken broth.Refrigerate and let chicken soak in broth for about 2 hours.
• In a large bowl mix egg and buttermilk.remove chicken pieces from chicken broth and dip in the egg & milk mixture.
• Season chicken with pickling spice or dill, pepper, onion powder, poultry seasoning and monosodium glutamate.
• In a medium skillet or saucepan heat oil to 350 degrees.
• Coat chicken pieces evenly in breadcrumbs.Place chicken in oil, and fry for about 15- 25 minutes until chicken is well done, turning chicken pieces once in oil.Remove from oil and pat grease off chicken.
• Prepare biscuits as directed on box or package that biscuits came inches.
• Place one chicken breast in each biscuit, and serve.

Steps:

• Also terrific with LIPTON* RECIPE SECRETS® Golden Onion Soup Mix.
• Preheat oven to 400F degrees.
• In 12-inch skillet, heat oil over medium-high heat and cook chicken, stirring occasionally, 5 minutes or until almost done.
• Stir in onion, carrots and celery; cook, stirring occasionally, 3 minutes.
• Stir in savory herb with garlic soup mix blended with milk.
• Bring to the boiling point over medium-high heat, stirring occasionally; cook 1 minute.
• Turn into lightly greased 2-quart casserole; arrange biscuits on top of chicken mixture with edges touching.
• Bake 10 minutes or until biscuits are golden brown.

Steps:

• Preheat oven to 375°F.
• Combine chicken, potato, onion, mushrooms, carrots, celery, broth, garlic, rosemary, salt and pepper in large saucepan.
• Bring to a boil over high heat.
• Reduce heat to low and simmer, uncovered, 5 minutes.
• Stir in cornstarch mixture; cook 2 minutes.
• Stir in peas and pimientos; return to a boil.
• Transfer chicken mixture to 2-quart casserole dish; arrange frozen biscuits on top.
• Bake 30 to 35 minutes or until biscuits are golden brown.
• Refrigerate leftovers.

Steps:

• NOTE: YOU CAN SINGLE-BREAD OR DOUBLE-BREAD CHICKEN WITH THIS RECIPE (SEE STEP 6).
• WHISK 2 quarts cold water (8 cups) with 2 tablespoons fine sea salt and 2 teaspoons Accent seasoning in a large wide saucepan (with an accompanying lid) until dissolved, for the BRINE.
• RINSE and blot chicken pieces; ADD chicken pieces to marinade; COVER and transfer to refrigerator; MARINATE chicken at least 4 hours in refrigerator (preferably overnight), turning chicken as needed.
• INTO a large Ziploc bag, add the BREADING ingredients; BREAK up any clumps if present, by hand or using the back of a spoon; SEAL bag containing mixture; SHAKE well until combined.
• BEAT 4 eggs in a large bowl, for the EGGWASH; REMOVE chicken from brine with tongs; BLOT pieces with paper towels.
• TO SINGLE-BREAD CHICKEN: Dip one piece breaded chicken using tongs, into the eggwash to wet completely. Drop chicken into the breading. Roll chicken well in the breading to coat. Place breaded chicken onto platter to rest for 15-20 minutes. Repeat with remaining pieces. TO DOUBLE-BREAD CHICKEN: Add 5 teaspoons flour plus 1 teaspoon cornstarch to breading and mix well. Drop chicken into the breading and roll it well in the breading to coat. Drop chicken into the eggwash to wet completely. Quickly return chicken to the breading and roll again to coat well. Place double-breaded chicken onto platter to rest for 15-20 minutes. Repeat with remaining pieces.
• PREHEAT manufacturer's recommended amount of peanut oil in deep-fryer between to 315°F (OR) preheat enough oil to immerse chicken completely in deep heavy stovetop pot between to 315°F (use a heat-safe thermometer to gauge).
• PLACE breaded chicken to the elevated fry basket in deep-fryer without crowding; LOWER the basket slowly into the hot oil (or gently lower breaded chicken pieces using tongs into stovetop pot, turning once halfway through frying duration).
• FRY chicken between 16-20 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done).
• DRAIN on a wire rack over a paper towel-lined baking sheet; REPEAT the same cooking procedures until all chicken is fried. DRAIN chicken on a wire rack over a paper towel-lined baking sheet; TRANSFER rack over a baking sheet and keep chicken warmed in a preheated 170°F oven until serving; SERVE and enjoy!

Steps:

• In medium saucepan over medium heat, melt butter or margarine.
• Add flour.
• Cook and stir for 1 minute.
• Add broth and milk.
• Stirring, bring to a boil.
• Boil until thickened.
• Stir in sage, thyme, Mrs Dash and pepper.
• Stir in chicken, carrots, green peas/beans, onions.
• Pour into a deep 2-qt.
• casserole.
• Cover and refrigerate for up to 24 hours.
• Bake, covered, in a preheated 425-degree oven for 25-30 minutes or until very bubbly and hot in the center.
• Remove from oven.
• Stir.
• Arrange as many biscuits on top as possible.
• Place any remaining biscuits on baking sheet to bake seprarately Sprinkle paprika over casserole.
• Bake casserole and remaining biscutis for 15 minutes or until biscuits are done.

Steps:

• Heat oven to 375ºF.
• Mix soup and 1/2 cup sour cream in 8-inch square baking dish. Stir in chicken, vegetables, cheese, thyme and sage.
• Mix baking mix, remaining sour cream and milk just until mixture forms soft dough; spoon into 6 mounds over chicken mixture.
• Bake 35 min. or until biscuits are golden brown and chicken mixture is hot and bubbly.