Directions: |
Directions:This recipe is a variation on the Bisquick recipe from the box. It's basically the same. Season the Bisquick with the seasoned salt and pepper. Use three shallow containers than will accomodate the largest peice of chicken. Put plain flour in one, Milk/Buttermilk in the other and the seasoned Bisquick in the last. Grease/Pam an oblong baking dish/jelly roll pan. Make sure the chicken has been skinned well and has been rinsed.(you can use skin covered chicken pieces too, but it's not as good for you.) To get the breast to lay flat in the pan and cook evenly with the smaller pieces, open it up (butterfly it) along the natural muscle separation of the tenderloin near the breastbone. It will open up and lay flat. Dredge each piece in plain flour, then in milk to moisten all the flour stuck to it, then into the seasoned Bisquick to add a dry topcoat. Place the pieces in the pan, snuggling them up next to each other. Brush the pieces gently with a pastry/clean, new paint brush dipped in melted butter, or simply spray with (healthier) Pam till the topcoat is barely oiled. Bake in a 425º oven for 15 minutes, and lower the temp to 350º and bake for another 1/2 hr to 45 min, checking every 15 minutes. Remove when golden brown and crispy. |
Personal
Notes: |
Personal
Notes: The kids used to love this with my cornbread, (which also goes well with BBQ chicken or ribs.), a crisp salad, corn and either broccoli or fresh steamed spinnach. They used to have friends over for this one too.
|
This recipe for Oven Baked Chicken is from