Fried Chicken and Biscuits

By JAmero4702

Ingredients

• 1 1/2 pounds bone-in chicken pieces (breasts, thighs, and drumsticks)
• 2/3 cup all-purpose flour
• 3 teaspoons poultry seasoning or paprika
• 3 teaspoons dried basil or marjoram
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon black or white pepper
• 7 cups canola or vegetable oil
• 1 package store-bought biscuits, frozen or refrigerated

Preparation

Step 1

1. Combine flour and all spices in 4-quart Flavor-Lockers container. Shake to evenly mix ingredients.
2. Add canola or vegetable oil to 3.5-quart pot.
3. Heat over Medium-High (375°F) for 5 minutes, or until toothpick fries.
4. Add chicken pieces to seasoned flour, shaking Flavor-Lockers container each time to coat.
5. Place biscuits in NuWave Elite on 1-inch rack.
6. Place Silicone Baking Ring on rack.
7. Place desired amount of biscuits on Baking Ring.
8. Bake at 300°F.
9. Baking times will vary depending on type of biscuit used.
a. Frozen biscuits bake for 22-25 minutes.
b. Regular sized refrigerated biscuits bake for 12-15 minutes.
c. Jumbo sized refrigerated biscuits bake for 15-18 minutes.
10. Cook legs and thighs in oil for 12 minutes per side and breasts for 15 minutes per side.
11. Cook chicken until internal temperature reaches 170°F for breasts, and 180°F for thighs and drumsticks.

Tips:
Pat meat dry to help coating stick.
Throw out paper towels to prevent cross-contamination.
Be careful not to overcrowd pan. If necessary, cook in two or three batches.
To test if oil is hot enough, drop in a toothpick. If it starts frying, then the oil is hot.
Drain on paper