My Oven Fried Chicken and Biscuits
Indulge in classic Southern comfort with 'My Oven Fried Chicken and Biscuits,' a hearty recipe that brings golden-crispy oven-fried chicken and buttery, flaky homemade biscuits straight to your table. Perfectly marinated in tangy buttermilk and coated with a flavorful blend of paprika, garlic powder, and cayenne, the chicken develops an irresistible crunch without the hassle of deep frying. Paired with tender biscuits, baked to perfection with cold butter and a touch of heavy cream, this dish is a delightful balance of savory and buttery goodness. Whether you’re hosting a family dinner or craving a comforting weekend treat, this easy-to-follow recipe is sure to become a household favorite. With minimal prep and all the rich flavors of Southern cooking, it’s a winning combination you won’t want to miss!
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Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 2 teaspoons salt
- 1 teaspoon black pepper
- 5 tablespoons unsalted butter
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1 cup heavy cream
- 0.5 cup cold unsalted butter (cubed)
Directions
Step 1
Place chicken thighs in a large bowl and pour the buttermilk over them. Cover and refrigerate for at least 2 hours, or overnight for best results.
Step 2
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top. Lightly spray the rack with nonstick cooking spray.
Step 3
In a shallow bowl, whisk together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Step 4
Remove the chicken from the buttermilk, letting the excess drip off. Dredge each piece in the seasoned flour mixture, pressing lightly to ensure a thorough coating.
Step 5
Place 3 tablespoons of butter on the prepared rack in the baking sheet and put it in the oven for 2-3 minutes, until melted. Remove from the oven and place the coated chicken on the buttery rack.
Step 6
Bake for 20 minutes, then flip each piece of chicken over and brush with the remaining 2 tablespoons of melted butter. Continue to bake for another 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is crispy and golden brown.
Step 7
While the chicken bakes, prepare the biscuits. In a large bowl, whisk together the flour, baking powder, sugar, and 1 teaspoon of salt. Add the cubed cold butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Step 8
Gradually add the heavy cream, mixing gently with a fork until the dough just comes together. Turn the dough out onto a lightly floured surface, knead gently a few times, and pat it into a 1-inch thick disk.
Step 9
Use a 2.5-inch round biscuit cutter to cut out biscuits, re-rolling the scraps as necessary. Place the biscuits on a parchment-lined baking sheet.
Step 10
Bake the biscuits at 425°F (220°C) for 12-15 minutes, or until golden brown.
Step 11
Serve the crispy oven-fried chicken with the warm, freshly baked biscuits. Enjoy!
Nutrition Facts
| Serving size | (1210.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3467.2 |
| Total Fat 258.6g | 0% |
| Saturated Fat 155.8g | 0% |
| Polyunsaturated Fat 1.0g | |
| Cholesterol 715.9mg | 0% |
| Sodium 6689.3mg | 0% |
| Total Carbohydrate 234.5g | 0% |
| Dietary Fiber 9.6g | 0% |
| Total Sugars 37.5g | |
| Protein 43.6g | 0% |
| Vitamin D 331.3IU | 0% |
| Calcium 670.9mg | 0% |
| Iron 13.2mg | 0% |
| Potassium 1160.7mg | 0% |
Source of Calories