Oven-Baked Chicken

By tori420d

Ingredients

• Heat oven to 425°F. Melt butter in rectangular baking dish, 13x9x2 inches, in oven.
• Stir together Bisquick, paprika, salt and pepper; coat chicken. Place skin sides down in dish (dish and butter should be hot).
• Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.

Details

Servings 5
Adapted from bettycrocker.com

Preparation

Step 1

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Makes

cup Original Bisquick® mix

Heat oven to 425°F. Melt butter in rectangular baking dish, 13x9x2 inches, in oven.

Stir together Bisquick, paprika, salt and pepper; coat chicken. Place skin sides down in dish (dish and butter should be hot).

Because this chicken is delicious hot or cold, it’s great picnic fare! Make some ahead of time to go with sandwiches for an easy picnic.

Variation

Add 1 teaspoon of dried italian seasoning to the Bisquick® for a hint of fragrant flavor.

Variation

, decrease Bisquick to 1/3 cup and salt to 1 teaspoon, and add 1/2 cup grated Parmesan cheese.

I really like this recipe as did my family, but after adding garlic powder,paprika and onion powder to the coating mix, it was still very bland. I will definately make this again, but the chicken was so tender. Next time I will add additional herbs and or seasoning to spice things up a bit. It crisps up nicely too, but I think I'll use a rack on the pan to let the fat drain away without the chicken sitting in it so the pieces sitting in the fat won't get soggy. Please don't discount this recipe, the method is super it just needs a little doctoring to be a 5-star winner.

I have not fried chicken in about 20 years. Have always been too afraid to have that much hot grease in a house with children. Tho this is a good recipe, it is not as good or as close to actual fried chicken as the recipe would have you believe. However, the flavor of the bisquick and spice is hands down better than Shake-n-Bake, so I will make this again. After reading some of the other reviews, when I make it again, I will try taking the skin off or using boneless chicken and I may like it more than just four spoons.

Wow!! How can something so simple be so good. This one is a keeper!! I used bone-in Chicken breast, added a little extra butter, chicken came out very moist....umm good.

i use boneless chicken breast, pounded flat - i have my butcher flatten it for me. i bake at 350 15 minutes on each side, cut into strips, and toss in a butter/hot sauce mix. with a side of bleu cheese it takes just like chicken fingers.

I've made this one since I was a little girl and I've since memorized it from making it so many times. It's easy enough that I've taught my husband to make it, and he often gets lost in the kitchen. It does work best with bone-in chicken pieces -- my mother used to make it with boneless and it was too dry, I actually sneaked in a little extra butter into hers. All ingredients but the chicken most cooks always have on hand, so it's a great thing to make when it gets close to grocery day.

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