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Oven Fried Chicken Biscuit

Crispiest Oven Fried Chicken Biscuit Sandwiches

Get the crispy texture you love, but without frying! Make homemade biscuits and top them with these oven fried chicken tenders for a delicious meal that is ready in about 45 minutes.
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Course: Lunch/Dinner
Cuisine: Comfort Food
Keyword: baked chicken, biscuits, chicken, fried chicken, from scratch, homemade biscuits, oven fried chicken
Prep Time: 20 minutes
Cook Time: 28 minutes
Total Time: 48 minutes
Author: Tracy


  • Oven


Easy Homemade Biscuits

  • 2 cups all purpose flour
  • 1 tbsp baking powder
  • 1 tbsp sugar
  • 1 tsp salt
  • 6 tbsp very cold butter - salted or unsalted
  • ¾ cup milk - I used skim

Crispiest Oven Fried Chicken

  • 1 ½ lbs boneless skinless chicken tenders
  • 2 eggs
  • 4 tbsp buttermilk - divided
  • ¾ cup Argo Corn Starch
  • 1 cup all purpose flour
  • ¼ tsp baking soda
  • 2 tbsp of your favorite seasoning - I used Dust by Voodoo Chef
  • 1 tsp red pepper flakes
  • 2 tbsp melted butter


Easy Homemade Biscuits

  • Put the butter into the freezer
  • Preheat oven to 425 degrees
  • Line a cookie sheet with nonstick parchment paper or spray with non stick cooking spray and set aside
  • Mix flour, baking powder, sugar, and salt in a large bowl

  • Remove your butter from the freezer and either cut it into very small pieces or use
    a grater (I used a cheese grater) to shred the butter into small pieces and then add to the flour mixture. You can put the grater right above the bowl and just butter fall into your bowl with the flour mixture.

  • Stir until mixture resembles coarse crumbs
  • Pour in the milk and use a wooden spoon or spatula to stir until combined. Be careful to not overwork the dough.
  • Place your biscuit dough to a floured surface and use your hands to gently work the dough together. Add flour if your dough feels too sticky.

  • Using your hands, fold the dough in half and gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times. Be careful to not overwork the dough. These folding will give your biscuits flaky layers.

  • Still using your hands, flatten the dough to about ½ inch thick and lightly dust a 2 3/4 inch round biscuit cutter with flour. If you don't have a biscuit cutter, a cookie cutter will work just fine too, that's what I used!

  • Making close cuts, press the cutter straight down into the dough and drop the biscuit onto your prepared baking sheet
  • Repeat until you have gotten as many biscuits as possible and place less than 1/2 inch apart on baking sheet. I was able to get 7.
  • Bake for 12 minutes or until slightly golden brown on top

Crispiest Oven Fried Chicken

  • Leave the oven at 425 degrees
  • Line a baking sheet with foil, then place a wire rack over top. Spray rack with non-stick baking spray. Or spray baking sheet with non stick cooking spray. Set prepared baking sheet aside.

  • In a rectangular pan whisk the eggs and 2 tablespoons of buttermilk and set aside.
  • In a large ziplock bag add the flour, cornstarch, baking soda, and seasonings.
  • Add the remaining 2 tablespoons of buttermilk and shake well to create crumbs.
  • Dip each chicken strip into corn starch mixture, then into the egg wash then place back into the corn starch mixture. Make sure each piece is coated well.
  • Place chicken tenders on prepared baking sheet.
  • Place in the oven and bake for 16 minutes or until browned and the chicken reaches an internal temperature of 165 degrees. If you are not using the wire rack, flip after 8 minutes.
  • Brush melted butter over the chicken tenders and place back in oven for 2 minutes.
  • Serve on homemade biscuits with sauce of your choice. We used a honey sriracha blend, see notes below.
  • Enjoy!


For the sauce I mixed 2 tablespoons of honey and 1 tablespoon of sriracha.  Easy peasy!
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