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My Oven “Fried” Chicken and Biscuits

The scent of my grandmother’s kitchen is forever etched in my memory – a symphony of smells, but none so comforting as the aroma of her “fried” chicken wafting from the oven. She never actually fried it, claiming it was too messy and unhealthy. Instead, she created this incredibly flavorful, oven-baked version, crispy on the outside and juicy within. It wasn’t just the chicken itself; it was the buttery, pan-soaked biscuits that stole the show, baked in the chicken drippings and utterly irresistible. Even now, decades later, a bite of this dish transports me back to her sun-drenched kitchen, surrounded by family and filled with laughter.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 4-6
Yield: 1 baking pan
Dietary Type: Not Gluten-Free, Not Dairy-Free

Ingredients

6 chicken pieces, preferably bone-in, skin-on breasts (other parts are acceptable, but cooking time may vary)
1 1/2 cups biscuit mix (such as Bisquick)
1/3 cup solid shortening (such as Crisco)
1/3 cup butter, unsalted, not margarine
Milk, as needed (according to biscuit mix directions)
Salt, to taste
Pepper, to taste
Poultry seasoning, to taste

Equipment Needed

9×13-inch baking pan
Aluminum foil
Large plastic bag
Oven

Instructions

Prepare the Pan: Line your 9×13-inch baking pan with aluminum foil. This makes cleanup a breeze! Place the solid shortening and butter in the prepared pan. I find that Crisco works best for the shortening, offering a wonderful texture and preventing the chicken from sticking.
Melt the Fats: Place the baking pan with the shortening and butter into a cold oven. Then, heat the oven to 400°F (200°C). Allowing the oven to heat up gradually with the fats in the pan prevents splattering and helps the fats melt evenly.
Season the Chicken: While the oven is preheating, combine the biscuit mix, salt, pepper, and poultry seasoning in a large plastic bag. The amount of seasoning is to your liking, but don’t be shy! A generous seasoning is key for flavor.
Coat the Chicken: Place one piece of chicken into the bag containing the biscuit mix and seasonings. Shake the bag vigorously to ensure the chicken is evenly coated. Repeat this process for all the chicken pieces.
Arrange the Chicken: Once the oven reaches 400°F (200°C), carefully remove the pan from the oven. The shortening and butter should be melted and sizzling. Place the chicken pieces in the hot pan, skin-side down. This initial skin-down placement is essential for achieving that crispy “fried” texture.
Bake the Chicken: Bake the chicken for approximately 35 minutes. Remember, this timing is based on using good-sized bone-in, skin-on chicken breasts. If using other parts like drumsticks or thighs, you may need to adjust the cooking time accordingly.
Prepare the Biscuits: While the chicken is baking, prepare the biscuit dough. Using the remaining biscuit mix in the bag, add milk according to the directions on the biscuit mix box. You can make either drop biscuits or rolled biscuits, depending on your preference.
Turn and Combine: After 35 minutes, remove the pan from the oven. Carefully turn the chicken pieces over, ensuring they are now skin-side up. Crowd the chicken pieces over to one short side of the baking pan.
Add the Biscuits: On the other side of the pan, in all those glorious chicken-infused juices, place or drop the biscuits close together. The biscuits will soak up the flavors, making them incredibly delicious.
Final Bake: Return the pan to the oven and bake for an additional 15 minutes or more, until the biscuits are golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
Serve and Enjoy: Remove the pan from the oven and let it cool slightly before serving. There is no need to butter these biscuits – they have already absorbed all the flavorful juices from the baking pan!

Expert Tips & Tricks

Achieving Extra Crispy Skin: For even crispier skin, pat the chicken dry with paper towels before coating it in the biscuit mix. This removes excess moisture, allowing the skin to brown more effectively.
Seasoning Boost: Enhance the flavor by adding a pinch of garlic powder, onion powder, or smoked paprika to the biscuit mix for coating the chicken.
Preventing Dryness: If you’re concerned about the chicken drying out, you can tent the baking pan with aluminum foil during the first half of the baking time. Remove the foil during the last 15 minutes to allow the skin to crisp up.
Checking for Doneness: The best way to ensure the chicken is cooked through is to use a meat thermometer. Insert it into the thickest part of the chicken (avoiding the bone) and ensure it reaches 165°F (74°C).
Crispy Biscuit Bottoms: For extra crispy biscuit bottoms, you can lightly grease the area where the biscuits will be placed with a bit more shortening or butter before adding the biscuits to the pan.

Serving & Storage Suggestions

Serve the Oven “Fried” Chicken and Biscuits hot, straight from the oven. The dish is delicious on its own, but you can also pair it with classic sides like mashed potatoes, coleslaw, or green beans.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the chicken and biscuits in a preheated oven at 350°F (175°C) until warmed through. You can also reheat individual portions in the microwave, but the biscuits may become slightly softer.

Freezing is not recommended, as the texture of the chicken and biscuits may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	550 kcal	28%
Total Fat	30g	46%
Saturated Fat	15g	75%
Cholesterol	80mg	27%
Sodium	800mg	35%
Total Carbohydrate	45g	15%
Dietary Fiber	2g	8%
Sugars	8g	N/A
Protein	25g	50%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free Option: Use a gluten-free biscuit mix for a gluten-free version of this dish.
Dairy-Free Option: Substitute the butter with a plant-based butter alternative and use a dairy-free milk substitute (such as almond milk or soy milk) in the biscuit mix.
Spice It Up: Add a pinch of cayenne pepper to the biscuit mix for a subtle kick.
Herb Infusion: Incorporate fresh herbs like rosemary or thyme into the biscuit mix for an herbaceous twist. Finely chop the herbs and mix them into the dry ingredients before adding the milk.
Different Chicken Cuts: While breasts are used here, you can use thighs or drumsticks, remember to adjust baking times according to the cut of chicken you use. Thighs and drumsticks may require longer bake times.

FAQs (Frequently Asked Questions)

Q: Can I use margarine instead of butter?

A: While you can, the flavor and texture won’t be quite the same. Butter provides a richer flavor and helps create a crispier skin and biscuit. I would recommend using real butter for the best results.

Q: Can I use boneless, skinless chicken breasts?

A: Yes, but the cooking time will be significantly shorter, and the chicken may be drier. Watch it closely and reduce the baking time accordingly. Boneless skinless chicken does not render the same amount of fat, so the biscuits might not be as flavorful or moist.

Q: My biscuits are browning too quickly. What should I do?

A: If your biscuits are browning too quickly, you can loosely tent the baking pan with aluminum foil during the last few minutes of baking. This will help prevent them from burning.

Q: Can I make the biscuit dough ahead of time?

A: It’s best to make the biscuit dough fresh, right before baking. The leavening agents in the biscuit mix will be most effective when used immediately. Pre-made biscuit dough can get dense and not rise properly.

Q: Why is it important to line the baking pan with foil?

A: Lining the baking pan with foil makes cleanup much easier. The chicken juices can be difficult to scrub off the pan, and the foil prevents sticking.

Final Thoughts

I sincerely hope you try this Oven “Fried” Chicken and Biscuits recipe. It’s more than just a meal; it’s a connection to family, memories, and simple, comforting flavors. Don’t be afraid to experiment with different seasonings and variations to make it your own. And please, share your experiences – I’d love to hear how it turned out! Maybe pair it with a crisp green salad or a glass of sweet tea for the perfect Southern-inspired meal. Enjoy!

My Oven “fried” Chicken and Biscuits Recipe