By Turns on June 21, 2004
Photo by Chef #1211619
Photo by Chef #1211619
"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."
Serving Size: 1 (490 g)
Servings Per Recipe: 3
"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."
"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."
"Dad cooked these and they are really yummy!"
"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."
"My favorite oven fried chicken! Love it with chicken thighes. the skin gets so crispy and delicious!"
"Thanks for bringing back a favorite recipe. I used to make this all the time and for some reason forgot all about it. I used seasoning salt, added garlic powder and a tsp. of white pepper. The chicken was awesome! It was nicely browned, tender and juicy. If anyone is interested, the recipe is still on the Bisquick box with a few changes."
"4.5 stars, would have liked a little more coating. I used margarine and canola oil, a little more than the recipe called for. Next time I will use my large iron skillet. I used seasoned salt for the salt."
"Good taste. This is a good base recipe to use. It needs some more flavor & crunchiness to suit my families' taste for a healthier oven fried chicken. I will be using it to experiment along with other oven recipes I have already tried to get the perfect combo. Thanks for sharing."
"This is one of the best "fried" chicken recipes we've ever had! My husband loved this and it has become a staple in our home now. I added a little garlic powder as suggested. So delicious, thank you for sharing this awesome recipe!"
"very good recipe and simple to prepare.thanks for sharing."
"We really liked this and it was so easy to make. Thanks!"
"this recipe gave me the idea to use the Bobs red mill whole wheat biscuit mix a try on chicken. I used chicken thighs and cut them up small like popcorn chicken. I had some new Spectrum coconut oil spray. sprayed the chicken then coated it then sprayed again then baked it. Kids LOVED it, super yummy dipped in barbeque sauce/ranch ect."
"Easy, Affordable, quick, and tried and true for over 30 years! Agree that chicken tastes better with skin on even though I take the skin off when I am eating it. I think it keeps the Moisture and flavor in! Also I shake some paprika on it while it bakes on both sides. Keeps the color looking more appetizing on the table. no noticeable taste difference. Just Tasty!!!"
"Great Recipe!! My mom used to always make this for us. Following this recipe makes it turn out just like she made it. My ehole family, from kids to Husband loved it. I did try it once with the boneless skinless chicken breast, but find out the coating adheres better to chicken that has the skin in place."
"Mu family loves when we have this. I add about a tablespoon of garlic powder. We like lots of garlic! Thanks for posting."
"Did as directed... easy and very yummy ...I prefer oven baked as frying is so messy"
"This tasted really good, but mine didn't get very crisp. I added a little garlic powder to mine too. I think I'd make it again."