Prep 10 mins
Cook 50 mins
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.
- 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.
I made this this morning, and it was tasty. My mom made it for years, using Pam on the bottom of the pan. I'm not particularly concerned about the chicken being uber healthy...since I am making Fried Chicken here, so I substituted about a quarter of a cup of vegetable oil for the butter at the bottom of the pan, and used aluminum foil. As other readers have suggested, I've found that adding a bunch of different spices really makes it tastier. My personal favorite is to mix powered Italian dressing mix in with the flour. I recommend soaking the chicken in buttermilk for about an hour, dipping it into the mix, dipping it into the buttermilk again, then adding a second coat of the mix. This makes a thicker, crispier coating. If you use the extra oil, you'll hear the chicken sizzling as it cooks. Absolutely delicious.
Perfect, I did use release foil in the pan to make clean up easier. I first made this about 40 or more years ago. But after you baked it til it was almost done, you turned the chicken and pushed it to one end of the pan, then placed 10 refrigerated biscuits on the empty half, then add a can of peaches with syrup to the chicken, finish baking til the biscuit are done. That was a real winner in our house.
This recipe has been used in my family since it was first listed on the Bisquick box over 20 years ago. But there is an additional trick to it if you want it "falling off the bone - to die for". The men in my family go nuts over this. After you bake the chicken as directed, (but add garlic powder and jerk pork seasoning or Seasoning salt) cover it with foil, turn the oven down to warm and let it sit in the oven for several hours. Or if it's for a big party, transfer it to a Nesco, cover with foil and put on lowest setting. You can make the chicken in the morning and serve it at night. It is the best thing for big parties, especially in the summer.