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!
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!
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.
[dining]
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.
Meal Plan:
If you’re not sure what to serve with the chicken, here’s an easy meal plan you can use with the oven fried chicken recipe.
Easy Oven Fried Chicken Recipe With Biscuits*
Candied Red Sweet Potatoes*
Corn
Celery/Green Pepper Sticks
Honey Spice Snaps*
Here are some bonus tips you might like!
- 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.
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. 🙂
Angie I use Bisquik we just say baking mix because they have so many different brands now.
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.
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.
Those cupcakes sound yummy. I think I will make them next. Thanks.
these sound yummy 😀 .. thanks for sharing 😀
Thanks Jill!
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.
You can but it does burn easier.
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.
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.
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.
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.
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.
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.
Hello! This is mislabeled as a gluten-free menu.
The entire menu isn’t gluten free but some of the recipes are so it’s i that category.
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!
I am using thin chicken tenderloins, should I lower my cooking time?
Yes Kimberly I would.
Could you use a homemade baking mix instead of Bisquik?
Yes Ruth you can
Do you use a glass or metal pan?
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.
Our family loved the oven fried chicken recipe! I did use butter but it didn’t burn at all!
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.
Thank you Susie for letting us know and so glad you guys enjoyed it.
Can I use coconut oil instead of shortening and butter instead of margarine?
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.
I don’t have baking mix can you suggest a recipe?
Here is the baking mix recipe from our website https://www.livingonadime.com/homemade-bisquick-baking-mix-recipe/