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This easy oven fried chicken recipe with biscuits is a super easy way to make yummy fried chicken your family will love! It’s a cheap and easy comfort food meal!
Tips:
- If you use a lot of caramelized onions,make some extra and freeze for the next time you need them. Theylast 3 months in the freezer.
- If you are having a party and will be serving ice cream,fill a muffin tin with cupcake papers and put a scoop of ice cream in each then refreeze. No more sticky hurried mess trying to dig out and serve ice cream while your guests (or impatient children) wait.
- When makingbaked potatoes, make a few extra to peel and use the next day to make potato soup,potato salad orfried potatoes.
Meal Plan:
Easy Oven Fried Chicken Recipe With Biscuits*
Candied Red Sweet Potatoes*
Corn
Celery/Green Pepper Sticks
Honey Spice Snaps*
Recipes For This Meal Plan:
This easy oven fried chicken recipe with biscuits is super tasty! The recipe is wonderful because of how the frying chicken flavors the biscuits, but you can just make the fried chicken if you like. I make it both ways and my family loves it!
Once I realized how easy it is to make this oven fried chicken, I started making it a lot more often. It’s a great way to please the hungry family when I’m not feeling that great and I don’t feel like doing a lot of extra work. It takes about 5 minutes to prepare and then I can leave it to bake while I do other things.
If you want to feed a larger group, you can easily double or triple this recipe. My husband and teenagers love it so I often make a larger batch. If there’s any chicken left over, it’s easy for them to warm it up in the microwave or air fryer for a quick lunch. Air frying the chicken leftovers give then the same oven fried chicken crispiness!
Oven Fried Chicken Recipe with Biscuits
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This easy oven fried chicken recipe with biscuits is a super easy way to make yummy fried chicken your family will love! It’s a cheap and easy meal and my teenagers love it so much, they always ask for more!
This recipe is from our Dining On A Dime Cookbook, Volume 2.
- Author: Tawra Kellam
Ingredients
Units
4 –5 Tbsp. margarine (not butter)
1/2 cup baking mix
4–6 pieces of chicken
Salt and pepper
1 can refrigerator biscuits
Instructions
- Preheat oven to 375°.
- Melt margarine in a 9×13 inch pan.
- Pour baking mix on a plate or in a plastic bag.
- Roll chicken in the margarine, then into the baking mix.
- Place back into the pan.
- Salt and pepper to taste.
- Bake for about 45 minutes, until the juices run clear.
- About 5-10 minutes before the chicken is done, push the pieces of chicken tightly against one side of the pan and lay biscuits into the pan on the opposite side.
- Finish baking until the biscuits are brown.
Notes
It’s okay to lay the biscuits in the margarine and all in the bottom of the pan. That makes the biscuits margarine soaked and crispy. Oh, yum!
You can serve virtually anything with this easy oven fried chicken recipe. Since it already includes the biscuits, I will usually throw a vegetable like broccoli, mixed vegetables or green beans (We prefer French cut if we can find them) in the microwave when the fried chicken is finishing because it’s so easy. If I don’t end up making the biscuits, sometimes I will serve rice in their place along with a vegetable.
The following recipes also go well with the oven fried chicken recipe. They are part of the easy meal plan we have included above.
Candied Red Sweet Potatoes
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No reviews
This candied red sweet potatoes recipe is a tasty variation on candied sweet potatoes, but with a kick! Candied sweet potatoes are delicious because they are made with a syrup that complements the natural sweetness of the sweet potatoes. This recipe also includes red hot candies, which add a sweet and spicy flavor to the sweet potatoes.
- Author: Tawra Kellam
Ingredients
Units
1 cup sugar
1 cup water
3/4 cup red cinnamon candies (red hots)
1/2 cup butter or margarine
2–3 sweet potatoes, peeled and sliced to 1 1/2″ thick
Instructions
- In a large skillet, heat sugar, water, candies and butter to a boil.
- Carefully place the sweet potatoes in a single layer in the hot syrup to cover the bottom of skillet.
- Cover and cook over medium heat until done and syrup is thick (about 1 hour).
- Baste several times with syrup while cooking.
Notes
These can be prepared ahead of time and warmed up.
Honey Spice Snaps Cookie Recipe
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No reviews
This easy honey spice snaps recipe makes tasty drop cookies that kids and familes love and that are an easy take along treat for parties! With honey, ginger, cinnamon and more, they have a wonderful homey flavor!
- Author: Tawra Kellam
- Yield: 2 dozen
Ingredients
Units
1 cup brown sugar, packed
3/4 cup shortening
1 egg
1/4 cup honey or dark corn syrup
1 tsp. ginger
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. cloves
1 1/2 tsp. soda
2 1/4 cups flour
Instructions
- Preheat oven to 350°.
- In a mixing bowl, cream brown sugar and shortening.
- Add the egg and honey or corn syrup.
- Mix well.
- Mix all the dry ingredients in a separate bowl.
- Stir into the sugar mixture until well blended.
- Shape into balls.
- Dip half the ball in water, then in sugar.
- Place sugar side up on an ungreased cookie sheet.
- Bake 12-15 minutes. Makes 2 dozen.
For more recipes like this easy oven fried chicken recipe, be sure to check out our cookbooks!
The easy oven fried chicken recipe is in volume 2 of our cookbook.
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Reader Interactions
Comments
- Angie M.
The Oven Fried Chicken sounds good and I’m going to try it. I’ve never used one of your recipes that call for the baking mix before. When you say ‘baking mix’, can I use Bisquik or only the homemade baking mix in Dining on a Dime? I’m thinking I can use either…
I’m sure this question has been answered before and I just haven’t paid attention. Sorry. :)
Reply
- Jill
Angie I use Bisquik we just say baking mix because they have so many different brands now.
Reply
- Bea
These recipes sound good! I made the banana bread recipe once again from your cookbook, I’ve made it many times, and this time I did have some blueberry cream cheese to put on it, and it was SO good. I also tryed it with marshmallow creme this morning and that was good too.
Reply
- Jill
Those sound sooo good Bea. I have used that same banana bread recipe and made cupcakes with it and frost with vanilla frosting. But I like the sound of yours better.
- Bea
Those cupcakes sound yummy. I think I will make them next. Thanks.
Reply
- rose
these sound yummy :D .. thanks for sharing :D
Reply
- Angie M.
Thanks Jill!
Reply
- Doris
Jill, I don’t use margarine. Is there a reason I can’t use butter for the oven-fried chicken and biscuits?
I love your website.
Reply
- Tawra
You can but it does burn easier.
Reply
- Jill
You could maybe try it. What happens is butter burns much easier then margarine. For example if you roll biscuits in butter and cinnamon and sugar then bake them they will burn on the outside faster and before the inside is cooked then if you had used the margarine. If you are use to using butter and maybe adjust the temp slightly and watch them it might work.
Reply
- Doris
Thanks, Jill and Tawra. I thought that could be the reason, so I will just get some margarine and freeze what I do not use. Then I will have it on hand for when I make this more than one time!!! And thanks for such a prompt answer.
You two are so down to earth and make such sensible suggestions for meals that don’t require one to go out and buy some exotic junk that might never be used again Keep up the great work. It takes a lot of time to do what you do and to come up with such interesting ideas.
Reply
- Jill
You’re welcome Doris. I am like you I usually use butter most of the time but do keep some margarine in the freezer for some dishes or like certain of my cookie recipes I need to use it in otherwise they would spread all over the cookies sheep. So freezing it is a great idea.
Reply
- CJ
Also, you can increase the smoke point of the butter by adding vegetable oil or lard to it – whatever you have on hand. I do this all the time when I want something to be “buttery”, but don’t want the butter to burn. Usually 1/2 and 1/2. I typically don’t have margarine in the house.
Reply
- susan
Hi Jill and Tawra,
Do you use boneless chicken or chicken on the bone. This sounds so good. I always keep chicken on hand and was wondering which would be best to use.
Reply
- Jill
Susan I use chicken on the bone. I use chicken thighs or drumsticks usually. I use to buy a small chicken and use the thighs and drumsticks for this then use the chicken breasts for another meal, the wings and neck would be boiled to make a meal of chicken and noodles and then chicken noodle soup. Yes there wasn’t that much meat in the chicken and noodles but when you are really having to be careful with your money it was enough.
Reply
- Erin
Hello! This is mislabeled as a gluten-free menu.
Reply
- Tawra
The entire menu isn’t gluten free but some of the recipes are so it’s i that category.
Reply
- Janice
Because I do not use margarine…I substituted olive oil and added a little bit of garlic powder for a slight “kick” Great recipe. I think I will use it when my husband and I serve 3 homeless families staying out our church for a week while they are trained to look for work etc. Looks like I will be doubling the recipe…and it appears to be “kid friendly”. Love the sweet potatoe recipe but will be using large canned sweet potatoes ( I have several from the holidays!!) and whip the potatoe mixture and bake for 30 minutes (covered). I will add a simple green vegetable and the cookie recipe served with ice cream….hope it is a hit!
Reply
- Kimberly
I am using thin chicken tenderloins, should I lower my cooking time?
Reply
- Jill
Yes Kimberly I would.
Reply
- Ruth Roberts
Could you use a homemade baking mix instead of Bisquik?
Reply
- Jill
Yes Ruth you can
Reply
- Diane
Do you use a glass or metal pan?
Reply
- Jill
I usually use a metal pan but you could use either just be sure to lower the temp by about 25 degrees if you use a glass pan.
Reply
- Ash
Our family loved the oven fried chicken recipe! I did use butter but it didn’t burn at all!
Reply
- Susie
Just wanted to thank you for your wonderful Mexican chicken recipe. I use it all the time and serve over rice. My husband loves it and so so I.
Reply
- Jill
Thank you Susie for letting us know and so glad you guys enjoyed it.
Reply
- Amanda
Can I use coconut oil instead of shortening and butter instead of margarine?
Reply
- Jill
For the chicken recipe you could maybe use coconut oil but do not use butter. You need to use margarine because in a recipe like this butter burns very easily and usually before the chicken gets cooked. In the cookies it is better to use margarine because butter will cause the cookies to spread and not cook properly.
Reply
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