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Oven-Baked Chicken

 681 Ratings
285 Comments
  • Prep Time 10 min
  • Total Time 60 min
  • Servings 5
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Skip the deep fryer and make this crispy, juicy oven-baked chicken recipe. With butter, Bisquick™, paprika and a dash of salt and pepper, this chicken comes to life for a foolproof dinner that tastes as great as classic fried chicken without all of the mess.

Ingredients

1
tablespoon butter or margarine
2/3
cup Original Bisquick™ mix
1 1/2
teaspoons paprika
1 1/4
teaspoons salt
1/4
teaspoon pepper
1
cut-up whole chicken (3 to 3 1/2 pounds)

Directions

  • 1 Heat oven to 425°F. Melt butter in rectangular baking dish, 13x9x2 inches, in oven.
  • 2 Stir together Bisquick, paprika, salt and pepper; coat chicken. Place skin sides down in dish (dish and butter should be hot).
  • 3 Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.

Expert Tips

Cut into chicken pieces to make sure that juices run clear and are no longer pink.

• Look for tightly wrapped packages without tears, holes or leaks and with little or no liquid. • Check for a fresh odor. If it doesn’t smell right, don’t buy it. • Choose cold packages and stay away from those stacked above the top of the meat case, which may not be cold enough. • Don’t buy any packages if the sell-by date has already passed. • Whole birds and cut-up pieces should be plump and meaty with smooth, moist-looking skin and no traces of feathers. • Boneless skinless products should look plump and moist. • Chicken skin color can vary from yellow to white and doesn’t indicate quality; turkey skin should be cream-colored. • Cut ends of the bones should be pink to red in color. • Place packages in plastic bags so juices don’t drop and contaminate other foods. • Place poultry in refrigerator as soon as you get home. If you’re shopping on a hot day or will be longer than 30 minutes, store it in an ice-packed cooler.

• Poultry packaged in clear, sealed plastic wrap on a plastic tray doesn’t need to be repackaged. • Poultry wrapped in butcher paper should be repackaged in plastic wrap, foil or resealable plastic freezer bags. • Store in the meat compartment or coldest part of refrigerator, or freeze as soon as possible. • Cook or freeze poultry within 2 days of the sell-by date. • If the poultry is uncooked poultry, whole or in parts, you can store it in a refrigerator (36° to 40°F) for 1-2 days or in the freezer (0°F or colder) for 12 months (whole chicken); 9 months (chicken pieces) • If the poultry is uncooked ground poultry, you can store it in a refrigerator (36° to 40°F) for 1-2 days or in the freezer (0°F or colder) for 3-4 months. • If the poultry is cooked poultry, you can store it in a refrigerator (36° to 40°F) for 2 days or in the freezer (0°F or colder) for 4 months.

Because this chicken is delicious hot or cold, it’s great picnic fare! Make some ahead of time to go with sandwiches for an easy picnic.

Add 1 teaspoon of dried italian seasoning to the Bisquick™ for a hint of fragrant flavor.

Go ahead and double the recipe. When you have extra chicken on hand, you're only moments away from an impromptu picnic. (Leftovers keep for one week in the refrigerator.)

For Parmesan Oven-Fried Chicken, decrease Bisquick™ to 1/3 cup and salt to 1 teaspoon, and add 1/2 cup grated Parmesan cheese.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
656.5
Calories from Fat
180
% Daily Value
Total Fat
46.8g
72%
Saturated Fat
14.2g
71%
Cholesterol
227.2mg
76%
Sodium
788.6mg
33%
Total Carbohydrate
0.4g
0%
Dietary Fiber
0.3g
1%
Sugars
0.1g
Protein
55.0g
% Daily Value*:
Vitamin A
12%
12%
Vitamin C
7.90%
8%
Calcium
3.60%
4%
Iron
15.60%
16%
Exchanges:
1/2 Starch; 4 1/2 Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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