Southern Style Chicken In A Biscuit Recipes

SAVORY SOUTHERN CHICKEN AND BISCUITS

Steps:

• Preheat oven to 375°F.
• Combine chicken, potato, onion, mushrooms, carrots, celery, broth, garlic, rosemary, salt and pepper in large saucepan.
• Bring to a boil over high heat.
• Reduce heat to low and simmer, uncovered, 5 minutes.
• Stir in cornstarch mixture; cook 2 minutes.
• Stir in peas and pimientos; return to a boil.
• Transfer chicken mixture to 2-quart casserole dish; arrange frozen biscuits on top.
• Bake 30 to 35 minutes or until biscuits are golden brown.
• Refrigerate leftovers.

CHICKEN AND BISCUITS

Steps:

• In medium saucepan over medium heat, melt butter or margarine.
• Add flour.
• Cook and stir for 1 minute.
• Add broth and milk.
• Stirring, bring to a boil.
• Boil until thickened.
• Stir in sage, thyme, Mrs Dash and pepper.
• Stir in chicken, carrots, green peas/beans, onions.
• Pour into a deep 2-qt.
• casserole.
• Cover and refrigerate for up to 24 hours.
• Bake, covered, in a preheated 425-degree oven for 25-30 minutes or until very bubbly and hot in the center.
• Remove from oven.
• Stir.
• Arrange as many biscuits on top as possible.
• Place any remaining biscuits on baking sheet to bake seprarately Sprinkle paprika over casserole.
• Bake casserole and remaining biscutis for 15 minutes or until biscuits are done.

CREAMED CHICKEN AND BISCUITS

Steps:

• Heat butter in a small nonstick skillet. Add onion and cook for 3 minutes to soften.
• Transfer onion to a large bowl. Add soup, sour cream, and milk and stir well.
• Stir in chicken, peas and black pepper.
• Preheat oven to 350 degrees and grease a 7x11-inch baking dish.
• Transfer chicken mixture to baking dish. Place in oven for 10 minutes.
• Remove from oven. Sprinkle with 3/4 cup cheese. Arrange biscuits on top and sprinkle with remaining cheese.
• Bake for 20 to 25 minutes or until biscuits are golden brown.

CHEF JOHN'S CHICKEN AND BISCUITS

Steps:

• Place chicken in large (9-quart) stock pot, pour in water, and drop in bay leaf and single clove. Bring to simmer over medium-low heat. As foam rises to the top of the broth, skim and discard with a ladle. Add peeled garlic cloves, cover pot, and simmer on low for 1 hour.
• Remove chicken from pot, and allow to cool for a few minutes. When cool enough to handle, remove all meat from the bones, and set the chicken meat aside. Pour stock into a bowl and set aside.
• In a large oven-safe pot or Dutch oven over medium heat, melt butter, and cook and stir carrots, celery, onion, and mushrooms until the vegetables start to become tender, about 10 minutes. Season with salt, white pepper, cayenne pepper, black pepper and paprika. Mix in flour, stirring to coat vegetables with flour, about 5 minutes. Add half of reserved stock, and stir with the vegetables and flour to form a very thick sauce. Stir in remaining stock until sauce is smooth; reduce heat to a simmer, and cook uncovered for 45 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Stir milk into the sauce, and gently mix in the reserved chicken meat, herbes de Provence, tarragon, and rosemary. Bring stew back to a simmer, and cook for 10 more minutes. Pop open the can of biscuits, separate, and place biscuits on top of stew.
• Bake in the preheated oven until the biscuits are golden brown and the stew is bubbling, about 20 minutes. Place lid on the pot or Dutch oven, and return to oven; bake until biscuits are cooked through, about 15 more minutes. Test biscuits for doneness by pulling apart a biscuit near the middle of the stew to see if it's cooked through.

BEST CHICKEN 'N' BISCUITS

Steps:

• Bake biscuits according to package directions. Meanwhile, in a Dutch oven, combine 4 cups broth, chicken, carrots, celery, onion, corn, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 7-10 minutes or until vegetables are tender. , In a small bowl, combine flour and remaining broth until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired. Split biscuits; top with chicken mixture.

FRIED CHICKEN BISCUIT SANDWICH RECIPE BY TASTY

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!

SOUTHERN-STYLE BUTTERMILK FRIED CHICKEN

Steps:

• Whisk together buttermilk, mustard, salt and pepper, and cayenne in a bowl, and pour into a resealable plastic bag. Add the chicken pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 8 hours.
• When you are ready to cook the chicken, combine the flour, baking powder, garlic powder, and onion powder in the other plastic bag. Shake to mix thoroughly. Transfer one marinated chicken piece at a time into the dry ingredient bag, and shake well to ensure complete coverage. After all chicken pieces are coated, repeat the process by dipping them in the buttermilk marinade and shaking in the dry coating again.
• Heat oil in a large frying pan over medium-high heat, making sure not to burn the oil. When oil is hot, fry chicken in batches until golden brown and juices run clear, turning chicken to brown evenly.