Saturday, August 3, 2019

Buttermilk Fried Chicken and Biscuits

This is an old-fashioned Sunday chicken and biscuit recipe that goes well any time of year. The entire family will enjoy being served this meal along with a fresh green salad, vegetable side dish and cast-iron mixed berry crisp for dessert. Serves 4 Total Time: 1 hour 45 minutes + 1 hour marinating 


2 1/2-3 lbs chicken pieces 
1 1/2 cups buttermilk 
2 1/2 cups flour 
2 tablespoons chopped parsley 
1 teaspoon dried oregano 
1 teaspoon salt 
1/2 teaspoon pepper 
1/4 cup shortening 
1/4 cup butter + extra 
1/4 cup chicken broth 
1 tablespoon sugar 
2 1/2 teaspoon baking powder 
1/2 teaspoon baking soda 
Garnish: parsley 


Place chicken pieces in a bowl and cover with buttermilk; marinate 1 hour. In another bowl mix together the 1/2 of the flour, parsley, oregano, salt and pepper. Remove chicken and roll in the flour mixture. Reserve 3/4 cup of the buttermilk and pour remainder into a buttered shallow casserole.

Heat the shortening and butter in a skillet; brown the chicken pieces 4-5 minutes over medium high heat. Place the chicken on top of the buttermilk in the casserole dish. Strain the fat from the skillet it should equal 1/2 cup. Pot the broth in the skillet, scrape the bits on the bottom then pour around the chicken. Bake, uncovered, at 375F until crisp and tender about an hour. 

In a bowl 𝖼𝗈𝗆binge the remaining flour, sugar, baking powder and baking soda. Stir in the fat and reserved buttermilk to make a stiff dough. Knead lightly then roll out on a floured surface, cut into 2” rounds. Bake in the same oven with the chicken 20-25 minutes or until golden. Makes 10 biscuits. Serve together. Easy Peasy!  

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