This oven baked 4-ingredient Amish biscuit coated chicken is the kind of no-fuss, comfort-food dinner I lean on after a long workday. It takes that old-fashioned, flour-dusted Amish fried chicken vibe and simplifies it into a roasting pan and a box of biscuit mix. You literally dust boxed dry biscuit mix and two pantry ingredients over raw chicken thighs, slide the pan into the oven, and let it do its thing. The coating bakes up savory, golden, and a little bit biscuit-y, and the chicken stays juicy without any deep frying or extra dishes.
I like to serve this biscuit coated chicken with something that can roast alongside it, like baby potatoes or carrot coins tossed in oil and salt on a second sheet pan. A simple green salad or steamed green beans balances the richness really well. If you want full cozy-dinner vibes, add mashed potatoes and spoon some of the buttery pan drippings over the top. Leftovers are great sliced over a lunch salad or tucked into a sandwich with a swipe of mayo and a few pickle slices.
Amish Biscuit Coated Baked Chicken ThighsServings: 4
Ingredients
2 pounds bone-in, skin-on chicken thighs (about 4–6 thighs)
1 cup boxed dry biscuit mix (such as Bisquick or similar)
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon kosher salt (optional, if your biscuit mix is low-sodium)
1/2 teaspoon black pepper (optional, for extra kick)
1 tablespoon neutral oil or melted butter for greasing the roasting pan
Directions
Preheat your oven to 400°F (200°C). Lightly grease a roasting pan or 9x13-inch baking dish with the neutral oil or melted butter so the chicken doesn’t stick.
Pat the chicken thighs dry with paper towels. This helps the biscuit mix and seasonings cling better and encourages a crispier coating. Arrange the raw chicken thighs in a single layer in the prepared roasting pan, skin side up, leaving a little space between each piece.
In a small bowl, stir together the boxed dry biscuit mix, garlic powder, smoked paprika, kosher salt (if using), and black pepper (if using) until everything looks evenly mixed. This is your quick Amish-style biscuit coating.
Using your hands or a spoon, generously dust the seasoned biscuit mix evenly over the raw chicken thighs right in the roasting pan. Sprinkle from a bit of a height so it falls over and around the chicken, coating the tops and sides. If you like, gently press some of the dry mix onto the skin so it adheres, but don’t worry if some falls into the pan—that will mix with the drippings and get tasty and toasty.
Once all the chicken thighs are dusted with the biscuit mix and seasonings, lightly tap off any huge clumps sitting on top so the coating is more of an even, thin layer rather than thick patches. You still want to clearly see a coating on each piece.
Place the roasting pan on the center rack of the preheated oven. Bake for 35–45 minutes, depending on the size of your thighs, until the chicken skin is golden, the biscuit mix coating looks set and lightly crisp, and the internal temperature reaches at least 165°F (74°C) when checked with an instant-read thermometer in the thickest part (not touching the bone).
If you’d like a deeper golden color and a slightly crisper top, switch the oven to broil for the last 2–3 minutes, watching closely so the biscuit coating doesn’t burn.
Remove the roasting pan from the oven and let the chicken rest for about 5 minutes so the juices settle and the coating firms up a bit. Spoon a little of the seasoned drippings from the bottom of the pan over the chicken if you want extra flavor, then serve warm with your favorite sides.
Variations & Tips
For a little sweetness, swap half of the smoked paprika for sweet paprika and add 1 teaspoon of brown sugar to the biscuit mix before dusting it over the chicken. If you prefer a stronger Amish-style herb flavor, stir 1 teaspoon of dried thyme or dried parsley into the biscuit mix. To make it a bit spicy, add 1/4 teaspoon of cayenne pepper or a pinch of red pepper flakes to the dry mix. You can also use boneless, skinless chicken thighs; just reduce the baking time to about 25–30 minutes and keep an eye on doneness, since they cook faster and can dry out more easily. If you need to keep sodium in check, choose a low-sodium biscuit mix and skip the added salt, relying on garlic powder and paprika for flavor. For easier cleanup on a busy night, line the roasting pan with parchment paper or foil before greasing. Food safety tips: Always handle raw chicken with care—wash your hands, utensils, and any surfaces that touch the raw meat. Do not rinse raw chicken (this can spread bacteria around the sink area). Use a separate cutting board for raw poultry, and never reuse plates or tongs that touched raw chicken without washing them first. Make sure the chicken reaches an internal temperature of at least 165°F (74°C) before serving, and refrigerate leftovers within 2 hours in a shallow container. Reheat leftovers to 165°F (74°C) before eating.
