help with baked chicken?

Question

my mom gave me a recipe where you put bisquick mix on chicken for baked chicken....how come when I make it the outside is really tight and gets dark (and peices on the pan burn) yet when she does it the layer is light brown and fluffier? I dont know what I'm doing wrong

Answer 1

Dip them in egg first, and your heat might be to high.

Answer 2

Try using cooking spray on the baking pan and make a lighter batter by modifying the recommended ingredients on the Bisquick packaging. If you are not too worried about calories, you can fold some melted butter or shortening (Crisco) in to the mix to make it flakier. You can also add soda water to the bisquick batter to make it lighter. Two other things you can do is to soak the chicken in buttermilk or whole milk, dip into an egg wash (whole eggs beaten with a small amount of water or milk) and then dredge in a dry mix of bisquick and seasoned breadcrumbs. There are lots of variations you can try and Bisquick is a good product that is very versatile. Finally, check your temperature. Your oven should not be set higher than 375 degrees. Ideally, you would start at that temperature and then reduce the heat to around 325-250 after about 20 minutes. If you are unsure about when the chicken is done, get an inexpensive chef's thermometer that has a thin probe --chicken is safe to consider "done" when the internal temperature is 160 degrees. Hope this helps.

Answer 3

i would try doing other things with your chicken...shake n bake for instance gives it alot of flavour
or
make different sauces (creamy/cheesy sauce)
slice up and add with pasta*

Answer 4

Too high of a temp?