Oven Fried Bisquick Chicken

"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."
 
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photo by Ivansocal photo by Ivansocal
photo by Ivansocal
photo by Ivansocal photo by Ivansocal
photo by Ivansocal photo by Ivansocal
photo by nandlking photo by nandlking
photo by Diana 2 photo by Diana 2
Ready In:
1hr
Ingredients:
6
Serves:
3
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ingredients

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directions

  • 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.

Questions & Replies

  1. Oh wow, my go to chicken from now on. Only thing different is I coated chicken with mayo so mixture would stick.
     
  2. Bisquick stopped making two different boxes..I only see the bisquick for pancakes on shelves now...can that be used for this receipt?
     
  3. I thought the box recipe said to turn oven down after a little while. Maybe 375? Or am I remembering incorrectly?
     
  4. I googled a recipe for this and the only ones I am seeing are with the original bisquick or pancake mix (the kind that requires eggs, etc to make the pancakes) .... Can I do this recipe with the "instant" pancake mix? (the kind that only calls for water when making pancakes with it)
     
  5. do you cook just thighs the same amount of time???
     
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Reviews

  1. 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.
     
  2. 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.
     
  3. I had to Sign up to review but needed to as I have been making it for a few years. This recipe is the awesome go to for homemade easy fried chicken. The only thing I do differently is used smoked paprika and add some oregeon, garlic, onion and parsley powder. Sometimes some cayenne. You really can't go wrong. My BF smiles everytime :) thank you!
     
  4. 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.
     
  5. 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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Tweaks

  1. I added minced garlic when I heated the butter in the pan. I used boneless 4 skinless chicken breasts and coded them liberally with mayonnaise before adding Bisquick mix. I also added 1/2 of an envelope of Lipton Onion Soup mix to the baking mix. I covered the baking dish with foil for the first 35 minutes and removed the foil for the last 15 minutes. Yummy!
     
  2. My family loves this chicken! I use boneless skinless chicken breasts instead of bone-in chicken and the recipe turns out great. Thank you.
     
  3. I have even used the Bisquick "packets" about $1.00 each. Thanks I you don't want the whole box around. Pancake /biscuit/ all work
     
  4. 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.
     
  5. I use dried minced onions and garlic salt and it's a family favorite
     

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