A classic oven-fried chicken recipe from Jeanie. Chicken pieces are seasoned with rosemary and oregano, coated in Bisquick, and baked in a hot mixture of margarine and oil until crispy and tender.
Author
Jeanie
Recipe
| Measurements | Ingredients |
|---|---|
| One Cube (1/2 Cup) | Margarine |
| Equivalent Amount (1/2 Cup) | Oil (e.g., Corn Oil) |
| One | Chicken, Cut Up |
| To Taste | Salt |
| To Taste | Pepper |
| To Taste | Rosemary |
| To Taste | Oregano |
| To Taste | Garlic Salt |
| For Coating | Bisquick Baking Mix |
Instructions
1. Preheat oven to 350°F. 2. Melt one cube of margarine and an equivalent amount of oil (e.g., corn oil) in a baking dish in the oven. 3. Sprinkle all sides of the chicken pieces with salt, pepper, rosemary, oregano, and garlic salt. 4. Put Bisquick baking mix in a bag. Add the seasoned chicken pieces to the bag and shake to coat evenly (“shake in bag of Bisquick”). 5. Place the coated chicken pieces in the hot baking dish with the melted margarine and oil, skin-side down. 6. Bake at 350°F. 7. After about 30 minutes (“1/2 hr”), turn the chicken pieces over so they are skin-side up. 8.s Continue to cook for about another 30 minutes (“1/2 hour more”), or until the chicken is tender and cooked through. The card notes, “Should be tender or done (or less than crisp, if not half hr).” 9. If the chicken is browning too quickly or if you prefer it less crisp, you can “put foil or cover over it” for the remainder of the cooking time. 10. Check for doneness.
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