FRIED CHICKEN BISCUIT RECIPES

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OVEN-FRIED CHICKEN WITH BISCUITS RECIPE - BETTYCROCKER.COM



Oven-Fried Chicken with Biscuits Recipe - BettyCrocker.com 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 Betty Crocker Kitchens

Total Time 1 hours 0 minutes

Prep Time 10 minutes

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 , CarbohydrateContent 56 g, CholesterolContent 110 mg, FatContent 3 , FiberContent 2 g, ProteinContent 41 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 1720 mg, SugarContent 4 g, TransFatContent 3 1/2 g

FRIED CHICKEN BISCUITS RECIPE | BON APPÉTIT



Fried Chicken Biscuits Recipe | Bon Appétit image

Fried chicken on hot buttered biscuits—what’s not to like?

Provided by Pies-n-Thighs, Brooklyn, NYC

Yield 4 Servings

Number Of Ingredients 14

1 cup buttermilk
1 tablespoon hot sauce
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
4 skinless, boneless chicken cutlets (about 1½ lb. total), pounded to ¼” thickness
½ cup (1 stick) unsalted butter, room temperature
¼ cup honey
½ teaspoon kosher salt, plus more
Vegetable oil (for frying; about 2½ cups)
2 cups panko (Japanese breadcrumbs)
Freshly ground black pepper
4 Pies-N-Thighs Biscuits (click for recipe)
Hot sauce (for serving)

Steps:

  • Combine buttermilk, hot sauce, salt, black pepper, and cayenne in a resealable plastic bag; add chicken. Seal bag, turn to coat, and chill at least 3 hours.
  • DO AHEAD: Chicken can be marinated 8 hours ahead. Keep chilled.
  • Mix butter, honey, and ½ tsp. salt in a small bowl until smooth; set honey butter aside.
  • Pour oil into a large skillet, preferably cast iron, to a depth of ½” and heat over medium-high heat until oil bubbles immediately when a little panko is added.
  • Meanwhile, place panko in a shallow bowl. Remove chicken from marinade; season with salt and pepper. Dredge chicken in panko, shaking off excess. Working in 2 batches and maintaining oil temperature, fry chicken until golden brown, crisp, and cooked through, about 3 minutes per side. Transfer chicken to a paper towel–lined baking sheet to drain.
  • Split biscuits and spread each side with 1 Tbsp. reserved honey butter. Build sandwiches with biscuits, chicken, and hot sauce.

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