Classic Oven Fried Chicken Biscuits Recipes

CLASSIC FRIED CHICKEN

Steps:

• For the marinade: In a large bowl, mix the buttermilk, sugar, salt, and hot sauce until combined. Add the chicken and toss to coat. Cover and refrigerate for at least 4 hours and up to 24 hours, turning occasionally.
• Remove the chicken from the buttermilk marinade and pat completely dry. Place the chicken on a wire rack set over a rimmed baking sheet and let sit at room temperature for 30 minutes before frying.
• For the batter: In a large bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, paprika, and chile de arbol until combined. Slowly whisk in the water and whisk until smooth. Let the batter sit at room temperature for 15 minutes.
• Heat the oil to 350 degrees F in a large Dutch oven. Transfer half the chicken into the batter. Remove the chicken, 1 piece at a time, from the batter (allowing any excess to drip back into the bowl) and carefully transfer to the oil. Fry the chicken, adjusting the burner as necessary to maintain the oil temperature between 300 and 325 degrees F, until deep golden brown and just cooked through, about 12 minutes. Drain the chicken on paper towels and then transfer to a wire rack set over a rimmed baking sheet and season with a little fine sea salt. Bring the oil back to 350 degrees F and repeat with the remaining chicken.

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.

OVEN FRIED BISQUICK CHICKEN

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.

FRIED CHICKEN AND BISCUITS

Steps:

• Sprinkle the chicken thighs with salt, pepper, and onion powder.
• In a large bowl, whisk together 1 cup buttermilk and 1 egg. Add the chicken and turn to coat. Let the chicken soak while you make the biscuits.
• In a large bowl, combine the bread flour, all-purpose flour, baking powder, sugar, and salt. Place the cubed butter in a resealable plastic freezer bag. Freeze the flour mixture and butter separately until chilled through, 15 to 20 minutes.
• Preheat the oven to 450°F (232°C). Line a rimmed baking sheet with parchment paper.
• In a small bowl, whisk together the buttermilk and egg.
• Using a pastry blender or fork, cut the chilled butter into the flour mixture until crumbly. Add buttermilk mixture, stirring just until dry ingredients are moistened.
• Turn the dough out onto a lightly floured surface and knead lightly 3 to 4 times. Pat or roll the dough to 1-inch (25-mm) thickness and cut into 8 rectangles.
• Bake until golden brown, 15 to 16 minutes. Let cool slightly while the chicken is frying.
• In a large, deep cast-iron skillet or pot over high heat, pour enough oil to reach a depth of about 1 inch (25 mm) and heat it to 325°F (163°C).
• Place the flour in a shallow dish and dredge the chicken in it, shaking off any excess.
• Fry the chicken in 2 batches, adjusting the heat to maintain the oil temperature, until golden brown and cooked through, 5 to 8 minutes per side.
• Drain the chicken on a wire rack over paper towels.
• Split the biscuits in half. Sandwich the biscuits with 1 fried chicken thigh and serve immediately with any desired toppings.

OLD TIME CHICKEN AND BISCUITS

Steps:

• Make Biscuits:.
• Put oven rack in middle position and preheat oven to 450°F.
• Blend together flour and butter in a bowl with a pastry blender or your fingertips until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Stir in milk with a fork just until a sticky dough forms.
• Turn dough out onto a floured surface and gently knead 7 or 8 times, (Do not overwork, or biscuits will be tough).
• Pat dough into a 9- by 6-inch rectangle on a lightly floured surface, then cut into 6 (3-inch) squares.
• Arrange squares 1 inch apart on an ungreased baking sheet and bake until golden brown, 15 to 18 minutes.
• Cool to warm on baking sheet on a rack.
• Make Chicken In Gravy While Biscuits Bake:.
• Cook onion, carrot, celery, salt, and pepper in butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Sprinkle flour over vegetables and cook, stirring, 1 minute.
• Stir in broth and thyme and bring to a boil, stirring, then boil over moderate heat, stirring occasionally, 2 minutes.
• Add half-and-half and chicken to gravy and gently simmer until chicken is heated through, about 3 minutes.
• Stir in lemon juice.
• To Serve:.
• Halve biscuits and put each bottom half in a shallow bowl.
• Spoon chicken in gravy over biscuit bottoms and cover with biscuit tops.

CLASSIC SOUTHERN FRIED CHICKEN

Steps:

• Combine chicken, buttermilk, hot sauce, 1 tablespoon salt, and 2 teaspoons pepper in a large, non-reactive bowl. Stir until chicken is well coated. Cover and refrigerate at least 4 hours, or overnight.
• Combine flour, 2 teaspoons salt, onion powder, garlic powder, paprika, remaining 1 teaspoon pepper, and cayenne in a large bowl; whisk until well combined.
• Remove chicken from the refrigerator. Working with one piece at a time, remove from the marinade and allow excess to drip off. Coat evenly in the flour mixture, and set on a wire rack set inside a rimmed baking sheet.
• Pour oil into a large Dutch oven to a depth of 1 inch. Heat over medium-high heat until it reaches 350 degrees F (175 degrees C).
• Add a few chicken pieces to the hot oil and cook, turning once or twice, until golden brown on the outside, no longer pink at the bone, and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Maintain the oil temperature around 320 degrees F (160 degrees C) during cooking. Remove chicken to a clean wire rack set over a paper towel-lined baking sheet. Return oil to 350 degrees F (175 degrees C) and repeat to fry remaining chicken.
• Serve immediately.

MY OVEN "FRIED" CHICKEN AND BISCUITS

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!

OVEN-FRIED CHICKEN WITH BISCUITS

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).