GENERAL MILLS BISQUICK RECIPES

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OVEN-BAKED CHICKEN RECIPE - BETTYCROCKER.COM



Oven-Baked Chicken Recipe - BettyCrocker.com image

If you love takeout fried chicken, you’ll love this mess-free recipe that’s a crispy, oven-baked alternative. The secret to this baked chicken recipe is adding the chicken to a baking dish that’s already hot. This ensures the chicken starts cooking immediately and helps create a crispy, crackly skin that’s even better than your takeout favorite.

Provided by Betty Crocker Kitchens

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Yield 5

Number Of Ingredients 6

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

Steps:

  • Heat oven to 425°F. In 13x9-inch (3-quart) baking dish, melt butter in oven.
  • Stir together Bisquick™, paprika, salt and pepper; coat chicken. Place skin sides down in dish (dish and butter should be hot).
  • Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).

Nutrition Facts : Calories 350 , CarbohydrateContent 10 g, CholesterolContent 100 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 33 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 940 mg

EASY GENERAL TSO'S CHICKEN RECIPE - BETTYCROCKER.COM



Easy General Tso's Chicken Recipe - BettyCrocker.com image

Get all the flavors of your favorite Chinese restaurant in the comfort of your own kitchen with this quick budget-friendly recipe.

Provided by Betty Crocker Kitchens

Total Time 35 minutes

Prep Time 35 minutes

Yield 4

Number Of Ingredients 12

2 tablespoons chili garlic sauce
2 tablespoons sugar
1 tablespoon rice vinegar
1/4 cup all-purpose flour
2 tablespoons cornstarch
1 egg white
1 tablespoon soy sauce
10 oz boneless skinless chicken thighs, cut into bite-size pieces (about 3 chicken thighs)
2 tablespoons vegetable oil
1 bunch broccoli florets, cut into bite-size pieces (about 3 cups)
6 green onions, thinly sliced on the bias (2/3 cup)
2 cups cooked white rice

Steps:

  • In small bowl, mix chili garlic sauce, sugar and vinegar; set aside. In large bowl, mix flour and cornstarch with whisk; set aside.
  • In medium bowl, beat egg white and soy sauce. Add chicken; toss to coat. Transfer chicken a few pieces at a time to bowl with flour mixture; toss to coat, then transfer to plate. Discard any leftover extra egg mixture and flour mixture.
  • In 12-inch nonstick skillet, heat oil over medium heat. Add chicken to skillet; cook 6 to 7 minutes, turning once, until chicken is crispy and browned on outside. If pieces of chicken stick together, break apart with spatula.
  • Add broccoli to skillet; cook 3 to 4 minutes, stirring frequently, until broccoli is softened and browned on edges, and chicken is no longer pink in center. Add chili garlic sauce mixture to pan; cook 1 to 2 minutes longer, stirring until mixture is thoroughly coated. Stir in green onions.
  • Divide rice among 4 bowls. Divide chicken mixture over rice.

Nutrition Facts : Calories 370 , CarbohydrateContent 48 g, CholesterolContent 70 mg, FatContent 1 , FiberContent 2 g, ProteinContent 21 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 670 mg, SugarContent 12 g, TransFatContent 0 g

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