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Fried Chicken & Biscuit Stuffing Recipe

  • Prep Time: 15 minutes
  • Cook Time: 50 - 55 minutes
  • Servings: 8-10
  • Course: Side Dish

Kick up your Thanksgiving stuffing by mixing in fried boneless wings and biscuits from everyone's favorite fast food chain! This unique Thanksgiving stuffing recipe is sure to be a hit with your group.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Line your pan with Reynolds Wrap® Non-Stick Aluminum Foil so foods don't stick and clean up is easy!


  • 4 tablespoons unsalted butter
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 2 stalks celery, cut into 1/2-inch pieces
  • 1 can (14 oz.) sweet corn, drained and rinsed
  • 1 jar (4 oz.) diced pimento peppers
  • 2 cups chicken stock
  • 15 boneless fried chicken wings, cut into 1-inch pieces
  • 12 biscuits, cut into quarters
  • 1 egg, beaten


Step 1

PREHEAT oven to 350 degrees. Line a 13x9-inch pan with Reynolds Wrap® Aluminum Foil and set aside.

Step 2

Melt the butter in a large skillet. Add onion and garlic and cook over medium-high heat, stirring often for 2 to 3 minutes. Add celery, corn and pimento peppers and continue cooking for 1 to 2 minutes. Add the stock and continue cooking until mixture comes to a boil. Remove from heat and stir in chicken.

Step 3

PLACE biscuits into prepared pan. Drizzle the beaten egg on top and toss to coat. Pour the stock/chicken mixture on top. Using a spatula, stir mixture to fully coat the biscuits.

Step 4

COVER with foil and bake for 25 minutes. Remove foil and bake an additional 20 to 25 minutes or until top is crisp. Remove from oven and let cool 10 minutes before serving.

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