Oven-Baked Chicken

oven-baked chicken Entree
Oven-Baked Chicken
  • Prep 10 min
  • Total 60 min
  • Servings 5

Skip the deep fryer and make this crispy, juicy oven-baked chicken recipe. With butter, Bisquick™, paprika and a dash of salt and pepper, this chicken comes to life for a foolproof dinner that tastes as great as classic fried chicken without all of the mess. ...MORE+ LESS-

June 15, 2018


tablespoon butter or margarine
cup Original Bisquick™ mix
1 1/2
teaspoons paprika
1 1/4
teaspoons salt
teaspoon pepper
cut-up whole chicken (3 to 3 1/2 pounds)


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  • 1
    Heat oven to 425°F. Melt butter in rectangular baking dish, 13x9x2 inches, in oven.
  • 2
    Stir together Bisquick, paprika, salt and pepper; coat chicken. Place skin sides down in dish (dish and butter should be hot).
  • 3
    Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.

Expert Tips

  • Cut into chicken pieces to make sure that juices run clear and are no longer pink.
  • • Look for tightly wrapped packages without tears, holes or leaks and with little or no liquid. • Check for a fresh odor. If it doesn’t smell right, don’t buy it. • Choose cold packages and stay away from those stacked above the top of the meat case, which may not be cold enough. • Don’t buy any packages if the sell-by date has already passed. • Whole birds and cut-up pieces should be plump and meaty with smooth, moist-looking skin and no traces of feathers. • Boneless skinless products should look plump and moist. • Chicken skin color can vary from yellow to white and doesn’t indicate quality; turkey skin should be cream-colored. • Cut ends of the bones should be pink to red in color. • Place packages in plastic bags so juices don’t drop and contaminate other foods. • Place poultry in refrigerator as soon as you get home. If you’re shopping on a hot day or will be longer than 30 minutes, store it in an ice-packed cooler.
  • • Poultry packaged in clear, sealed plastic wrap on a plastic tray doesn’t need to be repackaged. • Poultry wrapped in butcher paper should be repackaged in plastic wrap, foil or resealable plastic freezer bags. • Store in the meat compartment or coldest part of refrigerator, or freeze as soon as possible. • Cook or freeze poultry within 2 days of the sell-by date. • If the poultry is uncooked poultry, whole or in parts, you can store it in a refrigerator (36° to 40°F) for 1-2 days or in the freezer (0°F or colder) for 12 months (whole chicken); 9 months (chicken pieces) • If the poultry is uncooked ground poultry, you can store it in a refrigerator (36° to 40°F) for 1-2 days or in the freezer (0°F or colder) for 3-4 months. • If the poultry is cooked poultry, you can store it in a refrigerator (36° to 40°F) for 2 days or in the freezer (0°F or colder) for 4 months.
  • Because this chicken is delicious hot or cold, it’s great picnic fare! Make some ahead of time to go with sandwiches for an easy picnic.
  • Add 1 teaspoon of dried italian seasoning to the Bisquick™ for a hint of fragrant flavor.
  • Go ahead and double the recipe. When you have extra chicken on hand, you're only moments away from an impromptu picnic. (Leftovers keep for one week in the refrigerator.)
  • For Parmesan Oven-Fried Chicken, decrease Bisquick™ to 1/3 cup and salt to 1 teaspoon, and add 1/2 cup grated Parmesan cheese.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
% Daily Value
Total Fat
20 g
Saturated Fat
5 g
100 mg
940 mg
300 mg
Total Carbohydrate
10 g
Dietary Fiber
33 g
% Daily Value*:
Vitamin A
Vitamin C
1/2 Starch; 4 1/2 Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
  • If you love fried chicken but hate the mess it creates, this recipe is for you! With little more than butter, paprika and Bisquick, you can bake up a chicken dish that’s totally delicious. The key is adding the chicken to a casserole dish that’s already hot. This ensures the chicken starts cooking immediately and helps create that crispy, crackly skin no one can resist.  If you’re making this on a weeknight – and you totally can! – make a beeline for the oven as soon as you hit the door. All you need is 10 minutes to coat your chicken in the flour-spice mixture. Then, you can forget about supper until your nose – or to be safe, your timer – tells you to come and get it! If you want to add a little spice, this recipe lends itself well to all manner of flavors. In place of paprika, add Italian seasonings and Parmesan and serve with a crunchy, green salad. Or, kick it up a notch with cayenne and garlic powder and serve between slices of white bread for an easy take on Tennessee-style hot fried chicken. And once you’ve made this baked chicken recipe your own, start exploring the rest of Betty’s .

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