Best Mc Donalds Southern Style Chicken Biscuit Recipes

MCDONALD'S STYLE SOUTHERN-STYLE CHICKEN SANDWICH

Steps:

• Combine all of the dry ingredients in a paper bag, except for the sugar, and mix thoroughly.
• Combine the egg, water and sugar in a medium-sized bowl.
• Place each breast in the paper bag and coat with dry mixture. Dip each breast in the egg mixture and then place back in the bag to coat with the dry mixture once more.
• Place the egg batter in an airtight container and place in the refrigerator.
• Place the breasts on a plate or tray and refrigerate for about 1 hour.
• When the breasts come out of the refrigerator, coat once more in egg mixture then the dry mixture.
• Heat 2 to 3 inches of oil in a large skillet to 375 degrees F.
• Fry the chicken until light brown and crispy (about 15 minutes). Let the chicken drain on paper towels to remove excess grease.
• Place the breast on the bottom bun and top with two pickles chips. Enjoy!

MC DONALD'S SOUTHERN STYLE CHICKEN BISCUIT

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.

SAVORY SOUTHERN CHICKEN AND BISCUITS

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.

BEST CHICKEN 'N' BISCUITS

Steps:

• Bake biscuits according to package directions. Meanwhile, in a Dutch oven, combine 4 cups broth, chicken, carrots, celery, onion, corn, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 7-10 minutes or until vegetables are tender. , In a small bowl, combine flour and remaining broth until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired. Split biscuits; top with chicken mixture.