BUTTERMILK FRIED CHICKEN AND BISCUITS Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Broiler/Fryer Chicken 2 1/2 - 3 lbs. Cut into serving pieces
1 1/2 Cups Buttermilk
2 1/2 Cups All Purpose Flour
2 Tablespoons Chopped Parsley
1 Teaspoon Dried Oregano Leaves
1 Teaspoon Salt
1/2 Teaspoon Pepper
1/4 Cup Shortening
1/4 Butter or Margarine **additional butter if necessary**
1/4 Cup Chicken Broth or Water
1 Tablespoon Sugar (optional)
2 1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
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Directions: |
Directions:Place chicken into bowl and pour over with buttermilk and marinate for 30 minutes to an hour. In another bowl mix 1/2 cup flour with parsley, oregano, salt and pepper. Remove chicken from buttermilk and roll piece in flour mixture. Reserve 3/4 cup of buttermilk and pour the remainder into a buttered shallow casserole dish. Heat shortening and butter in heavy skillet and brown chicken pieces for 4-5 minutes over medium to high heat. Place chicken on top of buttermilk in casserole dish. Strain fat from skillet into measuring cup(there should be 1/3 cup: if not add melted butter to equal 1/3 cup). Pour broth into skillet and scrape up brownings and pour around chicken. Bake uncovered at 375º until crisp and tender. Approximately 1 hour. Mix remaining flour with sugar (if using the optional sugar), baking powder and baking soda in a bowl. Stir in fat and reserved buttermilk to make stiff dough. Knead lightly and roll out on floured board. Cut into 2" rings and bake in oven with chicken for 20-25 minutes or until golden. Serve with the chicken. |
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Number Of
Servings: |
Number Of
Servings:4 Servings Chicken and 10 Biscuits |
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