Buttermilk Fried Chicken and Biscuits
Preparation time about 45min. Baking time: 1hr
Marinating time: 1hr Oven temperature 375*F
For 4 servings you will need:
1 Broiler-fryer chicken 2 1/2 to 3 lbs., cut into serving pieces
1 ½ cups buttermilk
2 ½ cups all purpose flour
2 Tbsp. chopped parsley
1 tsp dried oregano leaves
1 tsp salt
½ tsp pepper
¼ cup shortening
¼ cup butter or margarine
Additional butter if necessary
¼ cup chicken broth or water
1 Tbsp. sugar optional
2 ½ tsp baking powder
½ tsp baking soda
Parsley for garnish
For 2 servings:
Half all the ingredients. Use chicken pieces.
For 8 servings:
Double the ingredients.
Preparation:
1. Place chicken into bowl. Pour buttermilk over: marinate ½ to 1 hour
2. In another bowl, mix ½ cup of the flour with parsley, oregano, salt and pepper.
3. Remover chicken form buttermilk. Roll pieces in flour, mixture. Reserve ¾ cup of the buttermilk pour remainder into a buttered shallow casserole.
4. Heat shortening and butter in heavy skillet. Brown chicken pieces 4 to 5 min, over medium to high heat. Place chicken on top of buttermilk in casserole.
5. Strain fat from skillet into measuring cup (there should be 1/3 cup; if not, add melted butter to equal 1/3 cup.
6. Pour broth into skillet; scrape up browning’s pour around chicken.
7. Bake uncovered, at 375* F until crisp and tender about 1hr.
8. Mix remaining flour with sugar if used baking powder and baking soda in bowl. Stir in butter and reserved buttermilk to make stiff dough.
9. Knead lightly roll out on floured board cut into 2-inch rounds
10. Bake in same oven with chicken for 20 to 25 min, or until golden brown. Serve along with chicken. Makes about 10 biscuits.