Oven Fried Chicken With Biscuits Recipes

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COUNTRY CHICKEN AND BISCUITS



Country Chicken and Biscuits image

Country Chicken and Biscuits is a classic down-home comfort food dinner!

Provided by Blair Lonergan

Categories     Dinner

Time 57m

Number Of Ingredients 17

2 cups chicken broth
1 cup half-and-half
⅓ cup butter
1 cup chopped onion
1 cup peeled and chopped carrots
1 cup chopped celery
½ cup flour
1 teaspoon salt
¼ teaspoon pepper
4 cups cooked, diced or shredded chicken
½ cup frozen peas (not thawed)
2 cups Bisquick
⅔-¾ cup cold buttermilk (or sub with regular milk)
½ cup grated cheddar cheese
¼ teaspoon dried parsley
2 tablespoons butter, melted
⅛ teaspoon garlic powder

Steps:

  • Preheat oven to 425 degrees F. Spray a 2 ½ - 3-quart casserole dish with cooking spray and set aside.
  • In a separate bowl, whisk together chicken broth and half-and-half. Set aside.
  • Melt butter in a large skillet over medium-high heat. Add onion, carrot and celery; sauté for 10 minutes. Add flour and continue cooking and stirring for 1 more minute. Reduce heat to medium and gradually stir in the chicken broth mixture.
  • Continue cooking over medium heat, stirring regularly, until thick and bubbly (about 5-6 minutes). Make sure that the mixture doesn't boil. Stir in the salt and pepper. Add chicken and frozen peas.
  • Transfer the mixture to the prepared baking dish. Cover with foil and bake for about 10 minutes while you prepare the biscuit dough.
  • Use a fork to stir together the Bisquick mix, buttermilk, cheese and parsley until a soft dough forms.
  • Remove the chicken mixture from the oven, take off the cover, and give the filling a stir. Use a large scoop to drop about ¼-cup of the biscuit dough at a time onto the hot chicken mixture. You should have about 8 biscuits on top of the dish.
  • Return dish to the oven and bake, uncovered, for about 12 minutes, or until golden brown and a toothpick inserted in a biscuit comes out clean.
  • Stir together melted butter and garlic powder; brush over warm biscuits and serve.

Nutrition Facts : ServingSize 1 /8 of the casserole, Calories 443 kcal, Carbohydrate 33 g, Protein 24 g, Fat 24 g, SaturatedFat 12 g, Cholesterol 97 mg, Sodium 1168 mg, Fiber 2 g, Sugar 7 g

OVEN FRIED CHICKEN II



Oven Fried Chicken II image

I love fried chicken, but it takes so long and is such a big mess. I came up with this one, and have been making it ever since! Everyone I have given the recipe to has loved it as well.

Provided by COOKIE240

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Oven Fried

Yield 10

Number Of Ingredients 7

12 chicken thighs
3 eggs
1 cup all-purpose flour
1 cup Italian seasoned bread crumbs
salt and pepper to taste
1 teaspoon paprika
½ cup vegetable oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place flour in a shallow plate or bowl and season with salt and pepper to taste. Put the bread crumbs in another shallow plate or bowl and beat the eggs in another bowl.
  • Dredge the chicken piece by piece in the flour, then the egg, then the bread crumbs, until all pieces are coated. Pour the oil into a 9x13 inch baking dish. Add the chicken to the dish and sprinkle with paprika to taste. Bake in the preheated oven for 30 minutes, then turn pieces over and bake for another 30 minutes. Remove from oven and drain on paper towels. Enjoy!

Nutrition Facts : Calories 309.8 calories, Carbohydrate 18 g, Cholesterol 126.1 mg, Fat 15.1 g, Fiber 1 g, Protein 23.8 g, SaturatedFat 4.1 g, Sodium 295.8 mg, Sugar 0.9 g

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

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

OVEN FRIED BISQUICK CHICKEN



Oven Fried Bisquick Chicken image

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

3 lbs chicken, cut up
2/3 cup Bisquick
1 tablespoon butter
1 1/4 teaspoons salt
1 1/2 teaspoons paprika
1/4 teaspoon pepper

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

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: 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

6 chicken pieces, preferably bone-in skin on breasts
1 1/2 cups biscuit mix
1/3 cup solid shortening
1/3 cup butter, not margarine
milk
salt
pepper
poultry seasoning

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

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