Sheet Pan Fried Chicken with Biscuits

Who doesn’t like Chicken and Biscuits? Talk about homey-comfort food! While we didn’t always have mashed potatoes with our fried chicken, you can bet there were biscuits on the table. But then, my Pops made the best biscuits on the planet, hands down.

While I’ve been known to make a biscuit or two from scratch, I have to admit the easy of frozen biscuits sure makes life a little easier. This one-pan meal can easily be increased to more than two servings. Or the perfect light supper for those empty-nesters among us.

Happy Saturday everyone!

Sheet Pan Fried Chicken with Biscuits
4 tablespoons Butter, divided
1 teaspoon honey
1/4 cup Plain Breadcrumbs
3/4 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
1/4 teaspoon Paprika
2 Chicken Quarters (thighs and legs)
2 frozen Buttermilk Biscuits

Heat oven to 400-degrees. Line half of 15-inch by 10-inch rimmed sheet pan with heavy-duty foil, then fold back part of the lining to create a rimmed foil barrier dividing the pan; spray foil with cooking spray.

In small bowl, mix 2 tablespoons of the softened butter and the honey. Set aside.

In another small bowl, mix bread crumbs, salt, pepper and paprika. Set aside.

Split the quarters, creating four pieces of skin-on bone-in pieces of chicken. Coat each chicken pieces with bread crumb mixture. Place chicken, skin sides down, in foil half of pan.Melt remaining 2 tablespoons of butter, then pour the melted butter around chicken pieces.

Bake the chicken alone for about 22 minutes or until chicken starts to brown. Remove the pan from the oven, turn chicken over, and add biscuits to empty side of pan.

Return to the oven and bake 17 to 20 minutes longer or until biscuits are golden brown and juice of chicken is clear when thickest part is cut to bone (at least 165-degrees).

Serve chicken with biscuits and honey butter. Steamed green beans make the perfect addition for a complete supper.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen