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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.

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lindarusiecki May 23, 2009

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.

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nandlking April 27, 2009

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.

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diannekreitzerwith November 28, 2009

This worked so well! Better than store bought nuggets. We used a smokey paprika and prepared the chicken in the morning ready to cook at night.

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Jewelies March 24, 2008

Dad cooked these and they are really yummy!

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~ Amber ~ March 25, 2008

i loved this recipe as did my hubby and 2 year old daughter it wasnt a super crispy chicken but we liked it very much i also made a gravy out of the drippings and had mashed potatoes the whole meal was great thanks for the great recipe will be making again

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Charlly29 March 17, 2007

This is such a great recipe, much crispier coating then my usual bread crumb mixture. I love how quick it is to put together and how delicious it tastes. I did add some seasoning salt, sage and garlic powder to the Bisquick. Another keeper for my files. Thank you!

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terryberry #2 November 19, 2006

What lovely golden, crisp chicken Turns. Thank you so much for sharing this great recipe. It was quick and easy to make. I added 1 tsp garlic powder and used jerk pepper seasoning in place of ground pepper. In case I forgot to say...it tastes amazing...I can't wait for lunch to try it cold.

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Baby Kato August 08, 2004

My family loves this chicken! I use boneless skinless chicken breasts instead of bone-in chicken and the recipe turns out great. Thank you.

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lannie.mcallister April 19, 2015

I forgot about this recipe. I use to use it all the time. Thank you so much for posting.

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Elayne W. January 25, 2015
Oven Fried Bisquick Chicken