Easy Bisquick Chicken Legs Recipes

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OVEN FRIED BISQUICK CHICKEN



Oven Fried Bisquick Chicken image

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

3 lbs chicken, cut up
2/3 cup Bisquick
1 tablespoon butter
1 1/4 teaspoons salt
1 1/2 teaspoons paprika
1/4 teaspoon pepper

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

EASY BISQUICK CHICKEN LEGS



Easy Bisquick Chicken Legs image

This was adapted from a recipe on the back of the box. This is great cold and also good for potlucks. You could keep the chicken legs warm in a crock-pot, set on low.

Provided by VickyJ

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup Bisquick baking mix
1/2 teaspoon salt
1/2 teaspoon basil
1/2 teaspoon garlic powder
1 -2 lb chicken leg
1/4 cup egg, beaten
3 tablespoons margarine, melted

Steps:

  • Heat oven to 450°F Line cookie sheet with foil; spray with cooking spray.
  • In 1-gallon resealable food-storage plastic bag, stir together Bisquick® mix, salt, basil and garlic powder.
  • Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle melted margarine over chicken.
  • Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.

Nutrition Facts : Calories 448.3, Fat 28.6, SaturatedFat 7.4, Cholesterol 151.3, Sodium 825.7, Carbohydrate 20.8, Fiber 0.7, Sugar 3.8, Protein 25.2

OVEN-FRIED RANCH DRUMSTICKS



Oven-Fried Ranch Drumsticks image

Make chicken the easy way by baking instead of frying. Ranch dressing is the secret to its great flavor.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 7

3/4 cup Original Bisquick™ mix
1 package (1 oz) ranch dressing and seasoning mix
1 teaspoon paprika
1 egg, slightly beaten
1 tablespoon water
2 1/2 to 3 lb chicken drumsticks (12 to 15 pieces)
1 cup ranch dressing, if desired

Steps:

  • Heat oven to 425°F. Line 13x9-inch pan with foil. Generously spray with cooking spray.
  • In shallow dish, mix Bisquick mix, dressing mix (dry) and paprika. In another shallow dish, mix egg and water. Dip chicken into egg mixture, then coat with Bisquick mixture. Place chicken in pan.
  • Bake 35 minutes. Turn; bake about 15 minutes longer or until juice of chicken is clear when thickest part is cut to bone (180°F). Serve with prepared ranch dressing.

Nutrition Facts : Calories 270, Carbohydrate 13 g, Cholesterol 110 mg, Fiber 0 g, Protein 28 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 2 g, TransFat 1 g

EASY OVEN-FRIED CHICKEN LEGS



Easy Oven-Fried Chicken Legs image

When you're craving fried chicken without the excess grease, this recipe is sure to satisfy those cravings!

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Oven Fried

Time 1h40m

Yield 6

Number Of Ingredients 13

1 ½ cups buttermilk
1 teaspoon salt
½ teaspoon black pepper
6 chicken legs
¾ cup cornstarch
¾ cup panko bread crumbs
1 teaspoon smoked paprika
1 teaspoon Greek seasoning
1 teaspoon onion powder
½ teaspoon poultry seasoning
½ teaspoon salt
¼ teaspoon ground black pepper
⅓ cup butter, melted, divided

Steps:

  • Combine buttermilk, salt, and pepper in a large bowl. Add chicken pieces and marinate at room temperature for 30 minutes.
  • Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking pan with foil and place in the oven.
  • Combine cornstarch, panko, smoked paprika, Greek seasoning, onion powder, poultry seasoning, salt, and pepper in a large resealable bag.
  • Remove chicken legs from buttermilk, drain, and dip legs one at a time into the dry coating mixture.
  • Remove pan from the oven with pot holders and add 1 tablespoon melted butter to the pan. With a pastry brush, spread melted butter all over the pan.
  • Lay coated chicken legs into the pan. Pour half of the melted butter over chicken legs.
  • Roast in the preheated until chicken is no longer pink at the bone and the juices run clear, about 40 minutes, turning over at the halfway point. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Drizzle with remaining melted butter and serve immediately.

Nutrition Facts : Calories 504.7 calories, Carbohydrate 27.8 g, Cholesterol 172.4 mg, Fat 24.1 g, Fiber 0.4 g, Protein 44.8 g, SaturatedFat 10.4 g, Sodium 1003.5 mg, Sugar 3.1 g

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