Best Southern Style Chicken In A Biscuit Recipes

MC DONALD'S SOUTHERN STYLE CHICKEN BISCUIT

Mc Donald's Southern Style Chicken Biscuit image

This is my version of the new McDonald's Southern Style Chicken Biscuits that they serve on their breakfast menu

Provided by KseL1694

Categories Breakfast

Time 2h30m

Yield 4 biscuits, 4 serving(s)

Number Of Ingredients 13

Ingredients

2 boneless chicken breasts
2 cups reduced-sodium chicken broth
1/3 cup low-fat buttermilk
2 eggs
1/2 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon msg
1 teaspoon pickling spices or 1 teaspoon dill
1/2 teaspoon onion powder
1/2 teaspoon poultry seasoning
2 cups plain breadcrumbs, dried
1 1/2 cups vegetable oil
4 biscuits

Steps:

Cut each chicken breast horizontally down the center into 2 pieces, so that you have 4 pieces.
Place chicken pieces in a bowl and cover with chicken broth.Refrigerate and let chicken soak in broth for about 2 hours.
In a large bowl mix egg and buttermilk.remove chicken pieces from chicken broth and dip in the egg & milk mixture.
Season chicken with pickling spice or dill, pepper, onion powder, poultry seasoning and monosodium glutamate.
In a medium skillet or saucepan heat oil to 350 degrees.
Coat chicken pieces evenly in breadcrumbs.Place chicken in oil, and fry for about 15- 25 minutes until chicken is well done, turning chicken pieces once in oil.Remove from oil and pat grease off chicken.
Prepare biscuits as directed on box or package that biscuits came inches.
Place one chicken breast in each biscuit, and serve.

Nutrition Facts : Calories 1339.5, Fat 104.5, SaturatedFat 16.9, Cholesterol 154.8, Sodium 1099.8, Carbohydrate 68.9, Fiber 3.5, Sugar 6.1, Protein 32.9

SAVORY SOUTHERN CHICKEN AND BISCUITS

Savory Southern Chicken and Biscuits image

Chicken & Biscuits is a traditional southern comfort food. From the Southern Cooking cookbook. For my Chef #491835.

Provided by Kats Mom

Categories One Dish Meal

Time 55m

Yield 1 casserole, 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1 lb boneless skinless chicken thighs or 1 lb boneless skinless chicken breast, cut into 1-inch pieces
1 medium potato, cut into 1-inch pieces
1 medium yellow onion, cut into 1-inch pieces
8 ounces fresh mushrooms, quartered
1 cup fresh baby carrots
1 cup celery, chopped
1 (14 1/2 ounce) can chicken broth
3 garlic cloves, minced
1 teaspoon dried rosemary leaves
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons cornstarch
1/2 cup cold water
1 cup frozen peas, thawed
1 (4 ounce) jar pimientos, sliced & drained
19 3/4 ounces bob evans frozen buttermilk biscuits

Steps:

Preheat oven to 375°F.
Combine chicken, potato, onion, mushrooms, carrots, celery, broth, garlic, rosemary, salt and pepper in large saucepan.
Bring to a boil over high heat.
Reduce heat to low and simmer, uncovered, 5 minutes.
Stir in cornstarch mixture; cook 2 minutes.
Stir in peas and pimientos; return to a boil.
Transfer chicken mixture to 2-quart casserole dish; arrange frozen biscuits on top.
Bake 30 to 35 minutes or until biscuits are golden brown.
Refrigerate leftovers.

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