December 6, 2008

BUTTERMILK FRIED CHICKEN & BISCUITS

1 frying chicken, cut into serving pieces
1 1/2 c. buttermilk
2 1/2 c. flour
2 tbsp. chopped parsley
1 tbsp. dried oregano
1 tsp. salt
1/2 tsp. pepper
1/4 c. shortening
1/4 c. butter
1/4 c. chicken broth or water
1 tbsp. sugar (opt.)
2 1/2 tsp. baking powder
1/2 tsp. soda
Parsley for garnish
Place chicken in a bowl, pour buttermilk over chicken and marinate for 1/2 to 1 hour.

In another bowl mix 1/2 cup of the flour with parsley, oregano, salt and pepper.

Remove chicken from buttermilk. Reserve 3/4 cup of buttermilk and pour remainder into a shallow, buttered casserole.

Heat shortening and butter in heavy skillet. Brown chicken pieces for 4 to 5 minutes over medium to high heat. Place browned chicken into the buttermilk casserole.

Strain fat from skillet into measuring cup. There should be 1/3 cup of fat. If not, add enough melted butter to equal 1/3 cup.

Pour broth into skillet, scrape up brownings and pour around chicken.

Bake, uncovered at 375 degrees until crisp and tender, about 1 hour.

Mix remaining flour with sugar (if used), baking powder, and baking soda in a bowl, stir in butter and reserved buttermilk to make a stiff dough.

Knead lightly, roll out on floured board and cut into 2" rounds.

Bake in same oven with chicken for 20 to 30 minutes, or until golden brown. Serve along with chicken. Makes about 10 biscuits.

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