Southern Style Chicken In A Biscuit Recipes

SOUTHERN STYLE CHICKEN IN A BISCUIT

Steps:

• Preheat oven and begin baking biscuits according to recipe or package directions.
• Butterfly chicken breasts and slice in half. Then slice in half again crosswise to make 4 pieces.
• Pound out chicken into even pieces and about 1/2 inch thickness. Sprinkle with salt & pepper to taste.
• Heat 1 inch of hot oil in a deep skillet over medium high heat.
• While oil is heating, mix together milk and egg and pour into a shallow dish. Set aside.
• Mix together flour, salt, pepper and seasonings in a shallow dish with a wire whisk.
• Dip chicken in flour and then in milk mixture, then back into flour.
• fry in hot oil about 3-4 minutes per side until golden and crispy. Drain on paper towels or wire rack. Keep warm.
• mix up gravy according to recipe or package directions.
• To assemble sandwich, halve & butter biscuit and place chicken on bottom half. Ladel 1/4 cup of cream gravy over the top of chicken and place top half of biscuit.
• Serve up a delicious breakfast!

MC DONALD'S SOUTHERN STYLE CHICKEN BISCUIT

Steps:

• Cut each chicken breast horizontally down the center into 2 pieces, so that you have 4 pieces.
• Place chicken pieces in a bowl and cover with chicken broth.Refrigerate and let chicken soak in broth for about 2 hours.
• In a large bowl mix egg and buttermilk.remove chicken pieces from chicken broth and dip in the egg & milk mixture.
• Season chicken with pickling spice or dill, pepper, onion powder, poultry seasoning and monosodium glutamate.
• In a medium skillet or saucepan heat oil to 350 degrees.
• Coat chicken pieces evenly in breadcrumbs.Place chicken in oil, and fry for about 15- 25 minutes until chicken is well done, turning chicken pieces once in oil.Remove from oil and pat grease off chicken.
• Prepare biscuits as directed on box or package that biscuits came inches.
• Place one chicken breast in each biscuit, and serve.

SAVORY SOUTHERN CHICKEN AND BISCUITS

Steps:

• Preheat oven to 375°F.
• Combine chicken, potato, onion, mushrooms, carrots, celery, broth, garlic, rosemary, salt and pepper in large saucepan.
• Bring to a boil over high heat.
• Reduce heat to low and simmer, uncovered, 5 minutes.
• Stir in cornstarch mixture; cook 2 minutes.
• Stir in peas and pimientos; return to a boil.
• Transfer chicken mixture to 2-quart casserole dish; arrange frozen biscuits on top.
• Bake 30 to 35 minutes or until biscuits are golden brown.
• Refrigerate leftovers.

BEST CHICKEN 'N' BISCUITS

Steps:

• Bake biscuits according to package directions. Meanwhile, in a Dutch oven, combine 4 cups broth, chicken, carrots, celery, onion, corn, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 7-10 minutes or until vegetables are tender. , In a small bowl, combine flour and remaining broth until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired. Split biscuits; top with chicken mixture.