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Oven-Fried Chicken with Biscuits

This one-dish chicken and biscuit recipe saves clean-up time. A 1970s version suggested topping the chicken with drained canned peach halves after adding the biscuits to the pan.

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( 9 Ratings)

9 Ratings

5 Stars 56%

4 Stars 22%

3 Stars 11%

2 Stars 11%

1 Stars

Member Reviews ( 4 )

5c0f5470-f41f-4fb8-8be5-c85a32cb6b9e

Prep Time 10 min
Total Time 60 min
Servings 4

Ingredients

Chicken

1/2: cup Original Bisquick® mix

1: teaspoon salt

1: teaspoon paprika

1/4: teaspoon pepper

1: cut-up whole chicken (2 1/2 to 3 lb)

Biscuits

2 1/4: cups Original Bisquick® mix

2/3: cup milk

2: teaspoons chopped fresh parsley

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Directions

1 Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In shallow bowl, stir 1/2 cup Bisquick mix, the salt, paprika and pepper. Coat chicken with Bisquick mixture; place skin sides down in pan. Bake 35 minutes.
2 In medium bowl, stir all biscuit ingredients until soft dough forms.
3 Turn chicken, pushing pieces to one side of pan. Drop dough by 8 (1/4-cup) spoonfuls into pan in single layer next to chicken. Bake about 15 minutes longer or until biscuits are light golden brown and juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs).

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 640
Calories from Fat: 250),

% Daily Value

Total Fat: 28g; 28%
(Saturated Fat 8g, 8% Trans Fat 3 1/2g 3 1/2% ),
Cholesterol: 110mg; 110%;
Sodium: 1720mg; 1720%;
Total Carbohydrate: 56g; 56%
(Dietary Fiber 2g 2% Sugars 4g 4% ),
Protein: 41g; 41%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 0%;
Calcium: 15%;
Iron: 20%;

Exchanges:

3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 4 Reviews View All

Posted 8/13/2011 7:38:09 PM REPORT ABUSE fjqnn said:

Rating:

i have made this since the recipe first appeared in 1960's, difference is originally melted 1/4c butter and 1/4c crisco in rectangular pan. dipped chicken in flour or biscuit mix as shown in this recipe. place in pan skin side down. bake 30 minutes at 424 degrees.(i use chicken breasts and drumsticks only. turn over, place peach halves with cloves inserted on chicken, push chicken to one side of pan and drop biscuits in the pan till done. they are really delicious because the biscuits absorb the pan fats and the chicken absorbs the peach clove flavor. this is a company favorite because you can make a lot of it if you need to. (might want to cook a bit longer than the thirty minutes if using big fat chicken breasts like i am doing tonite. yummy...

This reply was: Helpful Inspiring

Posted 8/19/2010 5:50:22 PM REPORT ABUSE Sherholm2 said:

Rating:

I lost the original recipe which included peaches. It was a nice, easy recipe which could be served to guests. If anyone can supply the recipe, I would greatly appreciate it.

This reply was: Helpful Inspiring

Posted 6/29/2010 3:32:00 PM REPORT ABUSE Jsews said:

Rating:

This was our family's favorite recipe in the late 60's. I still fix it ... (blush... it is SO good I've NEVER fried chicken!) Thanks for sharing it with a new generation of cooks!

This reply was: Helpful Inspiring