Best My Oven Fried Chicken And Biscuits Recipes

OVEN-FRIED CHICKEN WITH BISCUITS

Oven-Fried Chicken with Biscuits image

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

Ingredients

1/2 cup Original Bisquick™ mix
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon pepper
1 cut-up whole chicken (2 1/2 to 3 lb)
2 1/4 cups Original Bisquick™ mix
2/3 cup milk
2 teaspoons chopped fresh parsley

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

SHEET PAN FRIED CHICKEN AND BISCUITS WITH HONEY BUTTER

Sheet Pan Fried Chicken and Biscuits with Honey Butter image

Make the perfect weeknight dinner for two with this tasty oven-fried chicken and biscuits recipe. The chicken and the biscuits are baked on the same pan -- less dirty dishes and a super-easy cleanup. The biscuits taste extra special with a spread of honey-infused butter!

Provided by Pillsbury Kitchens

Categories Entree

Time 55m

Yield 2

Number Of Ingredients 8

Ingredients

1/4 cup butter, softened
1 teaspoon honey
1/4 cup Progresso™ plain bread crumbs
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon paprika
4 pieces bone-in, skin-on chicken (2 thighs and 2 drumsticks, about 1 1/2 lb)
2 biscuits from 1 bag (25 oz) frozen Pillsbury™ Grands!™ Buttermilk Biscuits (12 Count)

Steps:

Heat oven to 400°F. Line half of 15x10x1-inch rimmed sheet pan with heavy-duty foil, creating a rimmed foil barrier in the middle half of the pan; spray foil with cooking spray.
In small bowl, mix 2 tablespoons of the softened butter and the honey. Set aside.
In another small bowl, mix bread crumbs, salt, pepper and paprika. Coat chicken pieces with bread crumb mixture. Place chicken, skin sides down, in foil half of pan. In small microwavable bowl, microwave remaining 2 tablespoons butter uncovered on High 10 to 15 seconds or until melted. Pour melted butter around chicken pieces.
Bake 20 to 23 minutes or until chicken starts to brown. Turn chicken over, and add biscuits to other side of pan. Bake 17 to 20 minutes or until biscuits are golden brown and juice of chicken is clear when thickest part is cut to bone (at least 165°F). Serve chicken with biscuits and honey butter.

Nutrition Facts : Calories 670, Carbohydrate 36 g, Cholesterol 165 mg, Fat 6, Fiber 0 g, Protein 41 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 1800 mg, Sugar 6 g, TransFat 1 g

MY OVEN "FRIED" CHICKEN AND BISCUITS

My Oven

"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: Jacqueline in KY warns about expired biscuit mix."

Provided by Lee Jacintho

Categories Chicken

Time 1h30m

Number Of Ingredients 7

Ingredients

6 chicken pieces, preferable bone-in skin on breasts
1 1/2 c bisquit mix
1/3 c solid shortening(crisco)
1/3 c butter, not margerine
milk
salt and pepper
poultry seasoning

Steps:

1. IMPORTANT NOTE: the timing for this recipe is based on using good sized chicken breasts with skin on and bone in; if using other parts, please adjust the timing.
2. Put the 1/3 cup of shortening and 1/3 cup butter in 9x13-inch baking pan lined with foil. I use solid Crisco.
3. Put baking pan into cold oven and heat oven to 400°F
4. Meanwhile, put biscuit mix and seasonings in large plastic bag.
5. Put one piece of chicken in bag and shake to coat.
6. Do this for all pieces.
7. When 400°F is reached, remove the pan from the oven.
8. Place chicken pieces 'skin' side down in hot pan.
9. Bake for approx 35 minutes.
10. Meanwhile, using the Bisquick left in the bag, add enough Bisquick and milk to make a recipe of biscuits per directions on box.
11. You can make drop or rolled biscuits.
12. 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.
13. On other side, place or drop biscuits close together in all those gorgeous juices
14. Put back into oven and bake for 15 or more minutes, until biscuits are done.
15. There is no need to butter THESE biscuits, they have soaked up all the juices etc from the baking pan!
16. ENJOY!