Crispy Oven-Fried Chicken Biscuit Sandwiches: Your Perfect 30-Minute Family Meal
Craving super crispy, intensely flavorful chicken but don’t want the mess of frying? These oven-baked chicken breasts deliver on all fronts! Prepared with just a few simple ingredients, no frying needed, and served on a warm, flaky biscuit, our Crispy Oven-Fried Chicken Biscuit Sandwiches are a fast, family-friendly recipe that will have dinner on the table in about 30 minutes. Get ready for a weeknight hero!
I originally shared this beloved recipe for Crispy “Oven Fried” Chicken in a Biscuit Sandwiches way back in 2015, and its popularity has only grown since then. It’s a recipe born out of a simple desire for a delicious meal, combined with a bit of modern-day frustration and a dash of technological triumph!
The inspiration struck during a routine orthodontist appointment for my son. As I waited, my eyes scanned the magazine rack and landed on a copy of Woman’s Day. On the cover, there it was – a mouth-watering sandwich that immediately captured my attention. I flipped through the table of contents, eager to find the page number, only to discover that someone had unceremoniously ripped out the recipe pages! “Seriously?!” I thought, feeling that familiar twinge of a pet peeve. Back in the day, before smartphones were ubiquitous, I could almost understand the temptation to tear out a recipe, maybe even feeling a little guilty about it. But in this digital age, it’s so easy to just snap a quick photo with your phone and leave the magazine intact for the next person.
Thankfully, modern technology came to my rescue! I pulled out that very same cell phone I would have used for a photo, and a quick Google search for “Woman’s Day magazine chicken sandwich March 2015” led me directly to the recipe online. What a relief!
Crafting the Ultimate Crispy Chicken Biscuit Sandwich Recipe
The original recipe from the March 2015 Woman’s Day Magazine was a fantastic starting point. Over time, I’ve made a few minor tweaks to perfect it, and it has been an absolute family favorite ever since. What makes this recipe truly stand out is its ability to deliver incredibly crispy chicken without any deep frying, relying solely on the power of your oven.
This recipe became even more of a lifesaver in 2020, during the height of the pandemic. With limited trips to the grocery store, simple, ingredient-conscious meals were paramount. And with everyone at home eating three meals a day plus snacks, I needed recipes that could stretch and provide leftovers. These chicken biscuit sandwiches fit the bill perfectly!
One standard chicken breast can yield enough for two generous sandwiches, especially if you slice it horizontally. For larger breasts or smaller appetites, you can even stretch it further to create more servings. The magic behind the texture comes from a simple buttermilk marinade and a coating of crushed cornflakes, baked to golden perfection. If you don’t have buttermilk on hand, don’t worry – you can easily make your own substitute with regular milk and a touch of lemon juice or vinegar!
Why Oven-Fried Chicken is a Game Changer
When I first encountered the concept of “oven-fried” chicken, I admit I was skeptical. Could baking truly replicate the satisfying crunch of traditional fried chicken? This recipe completely changed my mind! The breading achieves a remarkably light and crispy exterior, while the chicken inside remains incredibly juicy and tender. It’s a consistently perfect result, every single time.
The benefits of oven-frying extend beyond just convenience. It’s a significantly healthier cooking method, using minimal oil compared to deep frying, which means less guilt and easier cleanup. There’s no splattering oil to contend with, making the entire cooking process more pleasant. This technique is so effective that I’ve adapted it for other recipes, like my Spicy Baked Chicken Tenders. And for those who prefer dark meat, this recipe works beautifully with chicken thighs too. Just remember that chicken thighs can be cooked to a slightly higher internal temperature, typically between 165-175 degrees F, for optimal flavor and texture.
Essential Ingredients for Your Crispy Chicken Biscuit Sandwiches
This recipe proves that you don’t need a long list of fancy ingredients to create something truly delicious. Here’s a closer look at what you’ll need and why each component is key:
- Chicken Breasts: Boneless, skinless chicken breasts are ideal for their lean protein and quick cooking time. Slicing them horizontally ensures thinner, more manageable pieces that cook evenly and fit perfectly on a biscuit.
- Buttermilk (or Substitute): This is the secret to tender, flavorful chicken. The lactic acid in buttermilk helps to tenderize the chicken while also providing a tangy flavor. It also acts as the perfect adhesive for the cornflake coating. If you don’t have buttermilk, a simple mixture of milk (or cream) and lemon juice or white vinegar works wonders as a substitute. Just let it sit for a few minutes to curdle.
- Corn Flake Cereal: The star of the crispy coating! Crushed cornflakes provide an unparalleled crunch that mimics deep-frying without the oil. Make sure to crush them finely enough to adhere well, but leave some texture for that satisfying bite.
- Spices (Cayenne Pepper, Garlic Powder, Salt): This simple blend infuses the chicken with a delightful kick and savory depth. Cayenne adds a subtle warmth, garlic powder offers aromatic richness, and salt is essential for enhancing all the flavors. Feel free to adjust the cayenne to your heat preference, or add other spices like paprika or onion powder for more complexity.
- Refrigerated Biscuits: The perfect vessel for your crispy chicken. Canned flaky biscuits bake up quickly and provide a soft, tender, and slightly sweet contrast to the savory chicken. While Pillsbury Grands are often a favorite, any brand of refrigerated biscuits will work. Don’t hesitate to make your own Homemade Buttermilk Biscuits if you have the time and inclination – they are always a treat!
Step-by-Step Guide to Crispy Perfection
Making these chicken biscuit sandwiches is incredibly straightforward. Here’s a detailed look at the process:
- Prepare Your Oven and Biscuits: Start by preheating your oven to 425 degrees F (220 degrees C) and lining a baking sheet with non-stick foil for easy cleanup. Bake your refrigerated biscuits according to package directions. While they’re baking, you can prepare your chicken.
- Slice the Chicken: Take your boneless, skinless chicken breasts and slice them horizontally. This creates thinner cutlets, which not only cook faster and more evenly but also maximize your servings – typically one large breast can yield two perfect sandwich-sized pieces.
- Make the Buttermilk Mixture: In a shallow bowl, whisk together your buttermilk (or the homemade substitute) with the cayenne pepper, garlic powder, and salt. This seasoned liquid is essential for tenderizing the chicken and helping the cornflake coating adhere.
- Crush the Cornflakes: Place the cornflakes in a large zip-top bag and crush them into coarse crumbs using a rolling pin or your hands. You want a mix of fine and slightly larger pieces for the best texture. Pour the crushed cornflakes into another shallow dish.
- Coat the Chicken: Dip each chicken cutlet into the seasoned buttermilk mixture, ensuring it’s thoroughly coated. Let any excess drip off, then immediately press the chicken into the crushed cornflakes, making sure both sides are covered completely. Press gently to help the crumbs stick.
- Bake to Crispy Perfection: Place the coated chicken pieces on your prepared baking sheet. Bake in the preheated oven for about 15 minutes, or until the chicken is golden brown, crispy, and cooked through. The most reliable way to ensure doneness is to use a meat thermometer. The internal temperature should reach 165 degrees F (74 degrees C) for chicken breasts.
- Assemble Your Sandwiches: Once the chicken and biscuits are ready, slice the warm biscuits in half. Place a crispy chicken cutlet on the bottom half of each biscuit. Customize with your favorite toppings – we love a simple combination of mayo and fresh lettuce for a classic touch!
Choosing the Best Biscuits for Your Sandwiches
The biscuit forms the foundation of these incredible sandwiches, so choosing the right kind is important. The first time I shared this recipe, I typically used Pillsbury Grands biscuits, which offer a substantial size and wonderful flakiness. However, during times when specific brands or sizes are hard to find – as I experienced during the pandemic when they were sold out – you simply make do with what’s available!
If your chicken cutlets seem a bit oversized for smaller biscuits, remember that you can easily adapt. Slice a large chicken breast in half horizontally, then in half again if needed, to create smaller pieces that perfectly match smaller biscuits. This is also a fantastic way to stretch your ingredients further, yielding more sandwiches from less chicken, which is always a win for budget-friendly meal planning. And, as always, I wholeheartedly encourage you to try making your own Homemade Buttermilk Biscuits for an extra special touch. The homemade version takes these sandwiches from great to absolutely extraordinary!
What to Serve with Crispy Chicken in a Biscuit Sandwiches?
These Crispy Oven-Fried Chicken Biscuit Sandwiches are hearty enough on their own, but they pair wonderfully with a variety of side dishes to complete your meal. For a classic Southern-inspired pairing, we love serving them with a side of my Copy Cat KFC Cole Slaw – its creamy, tangy crunch is the perfect counterpoint to the crispy chicken. Other fantastic options include a refreshing Tomato Cracker Salad, a unique Pea Salad with Cauliflower, or some crispy Homemade Baked Potato Chips for an extra crunch factor. And for a truly comforting side, you can’t go wrong with my Mom’s Macaroni Salad! Choose your favorite, or mix and match for a delicious spread.
Don’t forget to Pin this recipe to your favorite Pinterest board so you can easily find this simple, family-friendly, 30-minute meal whenever a craving strikes!
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Ready to make these incredible Crispy Oven-Fried Chicken Biscuit Sandwiches? Let’s get to the recipe!
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Print Recipe
Crispy “Oven-Fried” Chicken in a Biscuit Sandwiches
Equipment
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13×18 Half Sheet Pan
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Thermapen Mk4 Instant-read Thermometer
Ingredients
- 4 chicken breasts sliced horizontally to make 8 thinner pieces
- 1/4 cup milk or cream + 1 teaspoon lemon juice (for homemade buttermilk substitute, or use 1/4 cup real buttermilk)
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 4 cups crushed Corn Flake Cereal
- 1 tube of refrigerated biscuits (I recommend Pillsbury Flaky Grands, quantity 8 biscuits, but any 8-count tube works)
- Lettuce and Mayonnaise for serving (or your preferred sandwich toppings)
Instructions
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Preheat your oven to 425°F (220°C). Line a large baking sheet with non-stick foil or parchment paper. Prepare the refrigerated biscuits according to the package directions, baking them until golden brown.
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If making a buttermilk substitute: Combine 1/4 cup milk or cream with 1 teaspoon lemon juice (or white vinegar) in a shallow bowl. Let it sit for about 10 minutes until it slightly curdles. If you have real buttermilk, use 1/4 cup and skip this step.
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Slice each chicken breast horizontally to create two thinner cutlets, resulting in 8 pieces total. This ensures faster, more even cooking and better sandwich portions.
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Add the cayenne pepper, garlic powder, and salt to the buttermilk mixture and whisk well to combine. Place the crushed cornflake cereal in a separate shallow dish.
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Dip each chicken cutlet into the seasoned buttermilk mixture, allowing any excess to drip off. Then, press both sides of the chicken into the crushed cornflakes, ensuring a good, even coating. Place the coated chicken pieces on your prepared baking sheet.
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Bake for 15 minutes, or until the chicken is golden brown, crispy, and the internal temperature reaches 165°F (74°C) as measured with a meat thermometer.
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Once cooked, slice the baked biscuits in half. Place a crispy chicken cutlet on the bottom half of each biscuit and top with lettuce and mayonnaise, or any of your favorite sandwich toppings. Serve immediately and enjoy!
Notes
Nutrition
This recipe was originally posted on April 27, 2015. It was updated to improve user experience, expand content, and re-shared on May 19, 2020. This version further enhances details and readability.