Menu-Oven Fried Chicken with Biscuits



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Oven Fried Chicken Recipe

Tips:

  • If you use a lot of caramelized onions, make some extra and freeze for the next time you need them. They last 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 making baked potatoes, make a few extra to peel and use the next day to make potato soup, potato salad  or fried potatoes.



 

Menu:

Oven Fried Chicken With Biscuits*
Candied Red Sweet Potatoes*
Corn
Celery/Green Pepper Sticks
Honey Spice Snaps*

 

Recipes:

Oven Fried Chicken With Biscuits

4 -5 Tbsp. margarine (not butter)
4-6 pieces of chicken
1/2 cup baking mix
Salt and pepper
1 can refrigerator biscuits

Melt margarine in a 9×13 pan. Pour baking mix on a plate or in a plastic bag. Roll chicken in the margarine, then into baking mix and place back into the pan. Salt and pepper to taste. Bake at 375° 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.

Note: 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!



 

Candied Red Sweet Potatoes

1 cup sugar
1 cup water
1/2 cup margarine
3/4 cup red cinnamon candies (red hots)
2-3 sweet potatoes, peeled and sliced to 1 1/2″ thick

In a large skillet, heat sugar, water, candies and margarine to a boil. Carefully place 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 time with syrup while cooking.

Note: These can be prepared ahead of time and warmed up.

 

Honey Spice Snaps

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

Cream sugar and shortening. Add egg and honey or corn syrup. Mix well. Add dry ingredients. Mix well. Shape into balls about the size of walnuts. Dip half of the ball in water and then into white sugar. Place sugar side up on ungreased cookie sheet. Bake at 350° for 12-15 minutes. Makes 2 dozen.

Lower Your Food Bill With Food You Family Will Love!

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Click here to get the Dining On A Dime Cookbook, with tasty recipes and great tips to make your life easier and save you money!

 

 

Comments

  1. Angie M. says

    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. :)

  2. Bea says

    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.

    • says

      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.

  3. Doris says

    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.

    • says

      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.

      • Doris says

        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.

        • says

          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.

  4. susan says

    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.

    • says

      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.

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