Easy Chicken Biscuit Sandwiches Food

IMPOSSIBLY EASY BBQ CHICKEN BISCUIT SANDWICHES

Steps:

• Heat oven to 425°F. Spray cookie sheet with cooking spray.
• In large bowl, stir together Bisquick™ mix, milk, 2 tablespoons of the mustard and the cheese until soft dough forms. Spread on cookie sheet into 7x5-inch rectangle. Cut dough in half lengthwise and in thirds on the long sides. Do not separate dough.
• Bake 10 to 12 minutes or until golden brown. Cool 5 minutes before slicing.
• Meanwhile, in medium microwavable bowl, stir together chicken and barbecue sauce. Microwave uncovered on High 3 to 4 minutes or until heated through.
• In medium bowl, mix mayonnaise and remaining mustard. Add lettuce and bell peppers; gently toss to combine.
• To assemble sandwiches, separate biscuit rectangle along cut lines. Cut each biscuit in half. Place bottom half on plate. Top each with 1/2 cup chicken and 1/3 cup lettuce slaw. Top with biscuit tops.

EASY CHICKEN AND BISCUITS

Steps:

• Mix soups, milk, thyme, black pepper, vegetables and chicken in 3-quart shallow baking dish.
• Bake at 400 degrees F for 15 minutes. Stir.
• Cut each biscuit into quarters.
• Arrange cut biscuits over chicken mixture. Bake 15 minutes or until biscuits are golden.

MINI CHICKEN & BISCUIT SANDWICHES

Steps:

• Bake biscuits according to package directions. Meanwhile, cut chicken crosswise in half. Pound with a meat mallet to 1/4-in. thickness. Sprinkle with salt, thyme and pepper., In a large skillet, heat oil and butter over medium-high heat. Add chicken in batches; cook until a thermometer reads 165°, 2-3 minutes on each side. Split biscuits in half; top with chicken and toppings as desired. Replace tops.

FRIED CHICKEN BISCUIT SANDWICH RECIPE BY TASTY

Steps:

• Marinate the chicken: Generously season the chicken thighs with salt and pepper, then place in a large zip-top bag. Pour in 2 cups (480 G) of buttermilk and the pickle brine. Close the bag and place inside a large bowl. Marinate the chicken thighs in the refrigerator for 6 hours, or up to overnight.
• Make the biscuits: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
• Using a pastry cutter or a fork, incorporate the butter into the dry ingredients, leaving large chunks.
• Slowly pour in the buttermilk and fold with a rubber spatula until a thick dough forms.
• Lightly dust a clean surface with flour and turn the dough out onto it. Bring the dough together into one large piece.
• Adding more flour as needed, roll the dough out with a rolling pin to about 1 inch (2 ½ cm) thick. Using a 3-inch (7 cm) round biscuit cutter or small glass, cut out 6 biscuits and place them on the prepared baking sheet. It's okay if the biscuits are touching.
• Brush the biscuits with the melted butter and sprinkle with flaky salt. Reserve the remaining melted butter.
• Bake the biscuits for 12-15 minutes, or until golden brown.
• Fry the chicken: Remove the chicken from the refrigerator and let come to room temperature, about 30 minutes.
• Heat the canola oil in a large pot until it reaches 350°F (180°C). Set a wire rack over a baking sheet.
• In a large bowl, whisk together the flour, baking powder, onion powder, garlic powder, and salt. Add the buttermilk a bit at a time and stir with a rubber spatula to incorporate into the dry ingredients. It should be clumpy.
• Transfer a chicken thigh directly from the marinade to the flour mixture. Evenly coat the chicken all over, pressing to adhere the dry ingredients. Set on the wire rack and repeat with the remaining ingredients.
• Working 3 pieces at a time, add the chicken to the hot oil and cook until golden brown and the internal temperature reaches 165°F (75°C), 5-7 minutes, turning occasionally to make sure the chicken browns evenly. Remove from the oil and let drain on paper towels. Season with salt.
• Cut the biscuits in half and brush one side with the reserved melted butter. Top with a piece of fried chicken and the other half of the biscuit.
• Enjoy!

EASY CHICKEN AND BISCUIT

Steps:

• In a large pot boil chicken, in 6 cups water, on high heat until done.
• Remove chicken and set aside, don't dump the water.
• Dissolve boullion cubes in the reserved water add more if it seems bland.
• Mix flour with enough water to form a paste.
• Gradually add more water until the paste is dissolved and liquidy.
• Put the chicken boullion over low heat and wisk in the flour thickening.
• Cook over low-medium heat until thickened stirring often.
• Chop or shred chicken into bite size pieces.
• Add to gravy mixture and heat through.
• Add salt and pepper to taste.
• Serve over warm biscuits.
• Leftovers freeze great!

30 BEST WAYS TO USE CANNED BISCUITS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a canned biscuit recipe in 30 minutes or less!

EASY BISCUIT SANDWICHES

Steps:

• Preheat oven to 350°F.
• On a nonstick 9x13-inch cookie sheet split biscuits in half saving the tops for later. Put the bottom half of the biscuits on the sheet. Take 1 slice of turkey and 1 slice of turkey ham and put them on the biscuit, top with 1/2 cheese slice. Top off the sandwich with the remaining biscuit half.
• Put sandwiches in the oven for 10 minutes or until the tops are browned. Take out and enjoy with soup, salad and baked potato.
• This makes 16 sandwiches for 2 a piece.

CHICKEN BISCUITS

Steps:

• For the biscuits: Preheat oven to 400 degrees F.
• Mix flours, baking powder, salt and baking soda in a bowl. Add cubed butter and toss. Pulse mixture in food processor until butter is pea-sized. Put this in a large bowl and add buttermilk. Mix with hands until dough comes together but still has shaggy bits, then dump onto a floured table.
• Work with the heel of your hand pushing the dough into the table away from you and roll it back onto itself. Continue heeling and rolling until dough is smooth, but do not overmix. (Pieces of butter should still be visible.)
• Use a rolling pin to roll the dough until it's about 1 1/2 inches thick.
• Flour a round biscuit cutter and cut the biscuits. Flip the biscuits and place on a sheet pan.
• Beat together the egg and heavy cream in a small bowl. Brush biscuits with egg wash.
• Bake 22 minutes.
• For the fried chicken cutlets: Combine buttermilk, hot sauce, salt, cayenne and black pepper in a resealable plastic bag; add chicken. Seal bag, turn to coat, and chill 1 to 3 hours.
• Pour oil into a large skillet to a depth of 1/2-inch and heat over medium-high heat until oil bubbles immediately when a sprinkle of breadcrumbs is added. (Oil should be at 325 degrees F.)
• Meanwhile, place breadcrumbs in a shallow bowl. Remove chicken from marinade. Dredge chicken in breadcrumbs, shaking off excess. Working in 2 batches and maintaining oil temperature, fry chicken until golden brown, crisp, and cooked through, about 3 minutes per side. Transfer chicken to a paper towel-lined baking sheet to drain.
• For the honey butter and sandwich assembly: Whisk together the butter and honey in a bowl.
• Split a biscuit and slather both halves with honey butter. Place a fried cutlet on bottom half and pour a generous amount of hot sauce over. Top with other biscuit half. Repeat with the remaining chicken cutlets. Save remaining biscuits for another use.

CHICKEN BISCUIT BAKE

Steps:

• Preheat oven to 375℉.
• Heat oil in a large skillet . Brown chicken on medium high heat for 2-3 minutes per side and place in a 9x13 pan that has been sprayed with non-stick cooking spray. This can be done in two batches if the skillet isn't large enough to fit all the chicken at once.
• Pour chicken broth and cooking sherry into skillet and heat until boiling. Boil for 2 minutes, stirring to lift all the brown bits from the bottom of the pan. Stir in salt, pepper, and poultry seasoning.
• In a small bowl, whisk cornstarch and water. Whisk cornstarch mixture into boiling broth mixture. Cook for 2 minutes or until starting to thicken. Remove from heat and set aside.
• Sprinkle chopped onion, carrots, celery, and frozen peas evenly over chicken.
• Pour broth mixture over the chicken and cover pan with foil. Cook for 45 minutes.
• While chicken is cooking, prepare the biscuits. In a medium bowl, combine flour, baking powder, and salt. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Stir in milk until dough begins to hold together. Move dough to a counter or cutting board and knead 4-5 times. Do not overwork dough. Form dough into a ball and divide into 8 equal pieces. Form each piece into a circle and flatten slightly.
• When timer rings for chicken, remove from oven and turn oven to 425℉. Place biscuits on top of chicken and return to oven, uncovered, for 15-20 minutes or until biscuits have started to turn golden brown. Sprinkle with chopped parsley and serve immediately.

CHICKEN BISCUIT RECIPE

Steps:

• Gather the ingredients.
• Place the chicken thighs and pickle juice in a zip-top bag. Press out any air and seal the bag. Marinate the chicken, refrigerated, for 4 hours or up to overnight, rotating the bag occasionally.
• Add 1 1/2- to 2-inches of oil to a large Dutch oven or deep heavy-duty skillet, preferably cast-iron. Heat over medium-high heat to 325 F.
• Meanwhile, put the flour, cornstarch, sugar, garlic powder, onion powder, paprika, chili powder, and a pinch of salt and pepper in a rimmed shallow bowl and whisk to combine.
• Whisk together the egg, buttermilk, and a pinch of salt and pepper in a separate rimmed shallow bowl.
• Remove the chicken from the marinade (discard the marinade). Coat a piece of chicken evenly in the buttermilk mixture, shaking off any excess.
• Coat the same piece of chicken evenly in the flour mixture, shaking off any excess.
• Put the chicken on a plate and repeat with remaining pieces.
• Transfer the chicken to the hot oil and fry until deep golden brown, flipping halfway through, and a thermometer inserted in the thickest part of the chicken registers 165 F, 7 to 8 minutes total. Adjust the heat as necessary to maintain frying temperature of 325 F.
• Transfer to a paper-towel lined plate as the chicken becomes done. Season to taste with salt and pepper.
• Cut the biscuits in half. Top each half with a piece of chicken. Drizzle 1 tablespoon of warm honey over each. Close the sandwiches with the remaining biscuit half, and serve immediately.

FRIED CHICKEN BISCUIT SANDWICHES

Steps:

• Whisk the buttermilk, 2 tablespoons hot sauce, the garlic, thyme, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the chicken and turn to coat. Cover and refrigerate 30 minutes.
• Meanwhile, combine the cornflakes, flour, 1/2 teaspoon salt and a few grinds of pepper in a shallow baking dish. Combine the honey and the remaining 2 tablespoons hot sauce in a small bowl; set aside.
• Heat 1/2 inch of peanut oil in a large cast-iron skillet over medium-high heat until a deep-fry thermometer registers 350 degrees F. Meanwhile, remove the chicken cutlets from the buttermilk mixture, letting the excess drip off, then press into the cereal mixture on both sides. Working in batches, fry the chicken until golden and crisp, about 2 minutes per side. Transfer to a rack set over a baking sheet and season with salt.
• Brush the cut sides of the biscuits with the mayonnaise; sandwich with the fried chicken, lettuce, pickles and a drizzle of the spicy honey.

EASY CHICKEN & BISCUIT SANDWICHES

Steps:

• 1. Heat oven to 400. separate biscuits. Flatten w/ hand to a 3-1/2" circle, each biscuit. Divide chicken, squash and cheese evenly among circles, placing filling on one side. Fold the empty side over filling. Pinch edges to seal. Spray a baking sheet w/ cooking spray. Place biscuits on baking sheet. Bake 10 min, or until golden. In small bowl, stir together mayonnaise and mustard. Serve biscuits w/ mayo mix and ranch dressing.