FRIED CHICKEN AND BISCUITS
These fried chicken and biscuits meld two homemade Southern classics that are easy to make thanks to clever shortcuts. What results? Crisp fried chicken thighs and tender, flaky buttermilk biscuits. Here's how to make them.
Provided by Cynthia Graubart
Categories Mains
Time 1h20m
Number Of Ingredients 20
Steps:
- Sprinkle the chicken thighs with salt, pepper, and onion powder.
- In a large bowl, whisk together 1 cup buttermilk and 1 egg. Add the chicken and turn to coat. Let the chicken soak while you make the biscuits.
- In a large bowl, combine the bread flour, all-purpose flour, baking powder, sugar, and salt. Place the cubed butter in a resealable plastic freezer bag. Freeze the flour mixture and butter separately until chilled through, 15 to 20 minutes.
- Preheat the oven to 450°F (232°C). Line a rimmed baking sheet with parchment paper.
- In a small bowl, whisk together the buttermilk and egg.
- Using a pastry blender or fork, cut the chilled butter into the flour mixture until crumbly. Add buttermilk mixture, stirring just until dry ingredients are moistened.
- Turn the dough out onto a lightly floured surface and knead lightly 3 to 4 times. Pat or roll the dough to 1-inch (25-mm) thickness and cut into 8 rectangles.
- Bake until golden brown, 15 to 16 minutes. Let cool slightly while the chicken is frying.
- In a large, deep cast-iron skillet or pot over high heat, pour enough oil to reach a depth of about 1 inch (25 mm) and heat it to 325°F (163°C).
- Place the flour in a shallow dish and dredge the chicken in it, shaking off any excess.
- Fry the chicken in 2 batches, adjusting the heat to maintain the oil temperature, until golden brown and cooked through, 5 to 8 minutes per side.
- Drain the chicken on a wire rack over paper towels.
- Split the biscuits in half. Sandwich the biscuits with 1 fried chicken thigh and serve immediately with any desired toppings.
Nutrition Facts : ServingSize 1 portion, Calories 804 kcal, Carbohydrate 79 g, Protein 39 g, Fat 36 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 237 mg, Sodium 799 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 15 g
CLASSIC FRIED CHICKEN
Provided by Food Network Kitchen
Time 4h
Yield 4-6 servings
Number Of Ingredients 14
Steps:
- Season the chicken generously with salt and black pepper; place on a baking sheet, cover loosely with plastic wrap and refrigerate 1 hour.
- Mix the buttermilk, hot sauce, bay leaf, garlic and thyme in a large resealable plastic bag. Add the chicken, making sure the pieces are submerged. Seal and refrigerate 2 to 4 hours.
- Mix the flour, baking powder, paprika, onion powder, cayenne, 3 1/2 teaspoons salt and 1 1/2 teaspoons black pepper in a separate resealable bag.
- Fill a deep 12-inch cast-iron skillet halfway with equal parts peanut oil and shortening. Heat over medium heat until a deep-fry thermometer registers 350 degrees F.
- Remove about half of the chicken pieces from the buttermilk mixture, letting the excess drip off. Transfer to the bag of seasoned flour; seal and shake to thoroughly coat. Remove from the bag, shake off any excess flour and transfer to a rack.
- Carefully lower the coated chicken into the oil. The temperature will drop to 300 degrees F to 325 degrees F; adjust the heat to maintain this temperature so the crust doesn't burn before the meat is cooked. Fry, undisturbed, 2 to 3 minutes to set the crust, then carefully lift with tongs to check the browning; continue to fry, turning as needed, until golden brown and cooked through, 12 to 14 more minutes for smaller pieces and 14 to 16 more minutes for larger ones. (A thermometer should register 160 degrees F in the breasts and 170 degrees F in the thighs and drumsticks.)
- Remove the chicken to a clean rack to drain, sprinkle with salt and let rest a few minutes. Repeat with the remaining chicken. Serve hot or at room temperature.
FRIED CHICKEN BISCUIT SANDWICH RECIPE BY TASTY
Here's what you need: boneless skinless chicken thighs, kosher salt, freshly ground black pepper, buttermilk, dill pickle brine, all purpose flour, baking powder, baking soda, kosher salt, unsalted butter, buttermilk, melted butter, flaky sea salt, canola oil, all purpose flour, baking powder, onion powder, garlic powder, kosher salt, buttermilk
Provided by Matt Ciampa
Categories Dinner
Yield 6 servings
Number Of Ingredients 20
Steps:
- Marinate the chicken: Generously season the chicken thighs with salt and pepper, then place in a large zip-top bag. Pour in 2 cups (480 G) of buttermilk and the pickle brine. Close the bag and place inside a large bowl. Marinate the chicken thighs in the refrigerator for 6 hours, or up to overnight.
- Make the biscuits: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Using a pastry cutter or a fork, incorporate the butter into the dry ingredients, leaving large chunks.
- Slowly pour in the buttermilk and fold with a rubber spatula until a thick dough forms.
- Lightly dust a clean surface with flour and turn the dough out onto it. Bring the dough together into one large piece.
- Adding more flour as needed, roll the dough out with a rolling pin to about 1 inch (2 ½ cm) thick. Using a 3-inch (7 cm) round biscuit cutter or small glass, cut out 6 biscuits and place them on the prepared baking sheet. It's okay if the biscuits are touching.
- Brush the biscuits with the melted butter and sprinkle with flaky salt. Reserve the remaining melted butter.
- Bake the biscuits for 12-15 minutes, or until golden brown.
- Fry the chicken: Remove the chicken from the refrigerator and let come to room temperature, about 30 minutes.
- Heat the canola oil in a large pot until it reaches 350°F (180°C). Set a wire rack over a baking sheet.
- In a large bowl, whisk together the flour, baking powder, onion powder, garlic powder, and salt. Add the buttermilk a bit at a time and stir with a rubber spatula to incorporate into the dry ingredients. It should be clumpy.
- Transfer a chicken thigh directly from the marinade to the flour mixture. Evenly coat the chicken all over, pressing to adhere the dry ingredients. Set on the wire rack and repeat with the remaining ingredients.
- Working 3 pieces at a time, add the chicken to the hot oil and cook until golden brown and the internal temperature reaches 165°F (75°C), 5-7 minutes, turning occasionally to make sure the chicken browns evenly. Remove from the oil and let drain on paper towels. Season with salt.
- Cut the biscuits in half and brush one side with the reserved melted butter. Top with a piece of fried chicken and the other half of the biscuit.
- Enjoy!
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.
Provided by Turns
Categories Chicken
Time 1h
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 1134.7, Fat 76.7, SaturatedFat 23.1, Cholesterol 350.9, Sodium 1609.1, Carbohydrate 18.8, Fiber 1.1, Sugar 3.4, Protein 86.9
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.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- 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.
- In medium bowl, stir all biscuit ingredients until soft dough forms.
- 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).
Nutrition Facts : Calories 640, Carbohydrate 56 g, Cholesterol 110 mg, Fat 3, Fiber 2 g, Protein 41 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1720 mg, Sugar 4 g, TransFat 3 1/2 g
MY OVEN "FRIED" CHICKEN AND BISCUITS
I usually do this with chicken breast, boneless or bone-in. You can do it with whatever parts you like. I've been making my oven "fried" chicken like this since the '60s! This may sound like a lot of work, but it just takes more time to write it out than to do it. NOTE: See the comment of Jacqueline in KY dated June 10. She warns about expired biscuit mix.
Provided by Nana Lee
Categories Chicken
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- IMPORTANT! THE TIMING FOR THIS RECIPE IS BASED ON USING GOOD SIZED CHICKEN BREAST WITH SKIN AND BONE-IN. IF USING OTHER PARTS, ADJUST THE TIME ACCOURDINGLY.
- Put the 1/3 cup of shortening and 1/3 cup butter in 9x13-inch baking pan lined with foil. I use solid Crisco.
- Put baking pan into cold oven and heat oven to 400°F.
- Meanwhile, put biscuit mix and seasonings in large plastic bag.
- Put one piece of chicken in bag and shake to coat.
- Do this for all pieces.
- When 400°F is reached, remove the pan from the oven.
- Place chicken pieces "skin" side down in hot pan.
- Bake for approx 35 minutes.
- Meanwhile, using the Bisquick left in the bag, add enough Bisquick and milk to make a recipe of biscuits per directions on box.
- You can make drop or rolled biscuits.
- When the time is up on the chicken, remove the pan from the oven, turn the pieces over and CROWD them over to one short side of pan.
- On other side, place or drop biscuits close together in all those gorgeous juices.
- Put back into oven and bake for 15 or more minutes, until biscuits are done.
- There is no need to butter THESE biscuits, they have soaked up all the juices etc from the baking pan!
- ENJOY!
Nutrition Facts : Calories 491.8, Fat 39.8, SaturatedFat 15.9, Cholesterol 41.6, Sodium 620.7, Carbohydrate 30.4, Fiber 1, Sugar 5.6, Protein 4
EASY OVEN-FINISHED FRIED CHICKEN
Beautifully juicy, tender, and crispy chicken fillets are perfect for sandwiches, or for serving alongside your favorite sides.
Provided by Rebekah Rose Hills
Categories 100+ Everyday Cooking Recipes Special Collection Recipes Allrecipes Allstar Recipes Appetizers
Time 2h35m
Yield 4
Number Of Ingredients 8
Steps:
- Slice each chicken breast horizontally into 2 thin fillets. Place chicken in a resealable zip-top bag with buttermilk, Buffalo sauce, and garlic powder. Seal the bag and shake to blend ingredients and evenly coat the chicken. Refrigerate for at least 2 hours or overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, poultry seasoning, and pepper in a shallow dish or pie plate. Blend with a fork or whisk.
- Remove chicken from the marinade and shake off excess. Dip chicken in the breading mixture until well and evenly coated on both sides. Discard the remaining marinade.
- Add enough oil to a large skillet so that it thickly coats the bottom; heat over medium-high heat until sizzling but not smoking. Place 2 chicken fillets in the skillet so they fit comfortably; do not overcrowd. Fry until crispy and golden brown, 2 to 3 minutes per side. Drain chicken on paper towels and repeat, adding more oil as necessary, to fry remaining chicken. Transfer chicken to a baking sheet.
- Finish chicken breasts in the preheated oven until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 347.6 calories, Carbohydrate 34.4 g, Cholesterol 66.2 mg, Fat 12.1 g, Fiber 1.3 g, Protein 23.8 g, SaturatedFat 3.1 g, Sodium 356.7 mg, Sugar 2.3 g
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