OVEN-FRIED CHICKEN
2 tablespoons butter
1/2 cup Carbquik
3 teaspoons Spicy Seasoning Salt or Seasoning Salt
8 chicken thighs, skin on

Place the butter in a 9x13" baking dish and put it in the oven to melt while preheating the oven to 425. Keep an eye on it so it doesn't start to brown. It should only take a couple minutes. Remove from the oven as soon as the butter has melted and set aside, keeping the butter in the baking dish. Meanwhile, combine the Carbquik and seasoning in a large plastic storage bag. One at a time add the chicken pieces to bag. Close the bag and shake to coat each piece of chicken with the Carbquik mixture. Arrange the chicken in the baking pan, skin-side down, in the melted butter. Bake at 425 35 minutes; turn the chicken pieces over and bake another 15 minutes or until the juices run clear.

Makes 8 servings
Do not freeeze

Per Serving: 248 Calories; 19g Fat; 18g Protein; 4g Carbohydrate; 3g Dietary Fiber; 1g Net Carbs

This tastes pretty much like my old Bisquick oven-fried chicken, except I used slightly different seasoning. I don't know if it's from the Carbquik or not, but the crust on the skin got very dark. I think that next time I might try lowering the oven temperature a little and baking it a bit longer and slower or maybe use part oil with the butter. It might also help to turn the chicken sooner because it was already very dark after 35 minutes. My husband said he liked the skin the way it was though. Also, I made 8 very large chicken thighs and I just barely had enough flour mixture to coat them all. Unless you're using small pieces of chicken, I think 3/4 cup of Carbquik would be better. You may not use it all, but it will give you better coverage.


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