Recipe by junkmail
This recipe came from my "Where's Mom Now That I Need Her?" cookbook. The recipe calls for one whole fryer chicken, but I usually just use four skinless chicken breasts. This way, I have breading left over for the next time I want to make this dish.
Top Review by Ms B.
I added some garlic powder to the breading for this chicken, and ran into a time pinch that didn't allow me to bake the chicken. Instead, I fried on the stove-top in about 1/2 inch of oil. The tenders were flavorful and juicy. I will have to find another time try the recipe as written.
- 1 cup biscuit mix
- 1 teaspoon salt
- 1 1⁄2 teaspoons paprika
- 1 dash pepper
- 8 boneless skinless chicken breasts or 1 broiler-fryer chicken
- 1⁄2 cup butter or 1⁄2 cup margarine
Directions See How It's Made
- Preheat oven to 400 degrees.
- While oven is preheating, place 1/2 cup butter or margarine in 9x13 baking dish. Place in oven just until melted.
- Combine biscuit mix, salt, paprika, and pepper in small mixing bowl.
- Place the amount of breading you'll be using in a paper bag. (Whole recipe will coat one whole fryer chicken or about 8 chicken breasts). Place the remainder in a plastic baggie for use at a later time.
- Cut chicken into pieces about 1 inch thick.
- Place chicken pieces in paper bag of breading one at a time and shake to coat.
- Place coated pieces in baking dish with melted butter or margarine.
- Bake at 400 degrees for 50 minutes. Reduce heat to 375 and bake for an additional 10 minutes. If using a convection oven (which is what I use) you'll only need to bake the chicken at 400 for about 40 minutes.
- Serve with your favorite dipping sauce (I prefer honey mustard).