Total Recipe Yield: Serves 6
Portion Size: Hearty
Vegan: No
LO Vegetarian: No
Contains Pork: No
Contains Alcohol: No


  • 1 whole chicken, cut up and skinned if desired
  • 3/4 cup flour
  • 1/2 teaspoon pepper
  • 1 1/2 teaspoons paprika
  • 1 tablespoon salt
  • 1 12-ounce can evaporated milk
  • 1 cup milk
  • 1 tube buttermilk biscuits
  • 1 28-ounce can cling peach halves, in syrup, drain, and reserve liquid


  • Preheat the oven to 375 degrees.
  • Combine the flour, pepper, paprika and salt.
  • Dip chicken in evaporated milk and coat in flour mixture. Save 1/4 cup of the flour mixture for the gravy and save the evaporated milk also.
  • Place the chicken pieces in an oven-proof pan (I use metal so I can use it on the stove to make the gravy later and get all the stuck-on bits). Place in the oven and bake for 50 minutes. Remove from oven.
  • Place the chicken at one end of the pan (or into a new one if you want to use the one with all those good bits to make the gravy). Top the chicken with the peach halves and drizzle with some peach juice.
  • Place the biscuits at the other end of the pan and put in the oven for 15 minutes or long enough to get the rolls golden brown.
  • Pour the grease out of the pan (not the good little bits though) and put in the flour mixture, evaporated milk and milk.
  • Combine and turn on the heat and cook until the flour is cooked, whisking frequently to avoid lumps and until the gravy has thickened. You may want to add more milk if it is too thick.
  • Season with salt and pepper if necessary. Enjoy!