Ingredients:
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
Directions:
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!
