Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

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.

Directions

  1. Preheat oven to 400 degrees.
  2. While oven is preheating, place 1/2 cup butter or margarine in 9x13 baking dish. Place in oven just until melted.
  3. Combine biscuit mix, salt, paprika, and pepper in small mixing bowl.
  4. 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.
  5. Cut chicken into pieces about 1 inch thick.
  6. Place chicken pieces in paper bag of breading one at a time and shake to coat.
  7. Place coated pieces in baking dish with melted butter or margarine.
  8. 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.
  9. Serve with your favorite dipping sauce (I prefer honey mustard).

Reviews

(1)
Most Helpful

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.

Ms B. September 05, 2006

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