Debbie Matenopoulos is preparing this mouth-watering southern dish with some delicious dipping sauces.

Ingredients for Fried Chicken

  • 2T butter (melted in baking dish)
  • 2/3 cup Original Bisquick
  • 1 1/2 teaspoons smoked paprika
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon pepper
  • 3 to 3 1/2-LB whole chicken, cut into 8 pieces

Ingredients for Korean BBQ Sauce

  • 1 bottle small regular bbq sauce (any kind-not too smoky)
  • 1 teaspoon ground ginger
  • 1/4 cup low sodium soy sauce
  • 1 clove of garlic, minced
  • 1/4 cup brown sugar
  • 1/4 cup rice wine vinegar
  • Grapeseed oil
  • Season to taste
  • * add cayenne if you want it spicy

Ingredients for Chipotle Ranch

  • 1 bottle of premade ranch dressing
  • 1-2 Tablespoon of the adobo from a small can of chipotles
  • 1/2 Lime, juice and zest
  • Season to taste

Ingredients for Honey Mustard

  • Dijon mustard
  • Mayo
  • Honey
  • Salt and pepper to taste

Directions for Fried Chicken

1) Heat oven to 425 F. Place 2T butter in a 9 x13 baking dish and heat it in the oven for 10-15 minutes until melted.

2) Whisk together Bisquick, paprika, salt and pepper; coat chicken. Place skin side down in dish (should be hot and in oven).

3) Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until instant read thermometer is 155-160 or until juices run clear.

Directions for Korean BBQ Sauce

Sauté garlic on medium heat in a touch of oil just to take the raw flavor out, careful not to burn. Add remaining ingredients and bring to a simmer. Add a bit of water if it gets too thick. Cook about 10 minutes for flavors to combine.

Directions for Chipotle Ranch

Mix together and chill in fridge for 20-30 min

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