Buttermilk Fried Chicken And Biscuits (Recipe)

Ingredients

Chicken:

1 3-to 3 1/2-pound broiler-fryer chicken, cut up

3/4 cup buttermilk

1/2 cup all-purpose flour

2 tablespoons snipped parsley

1 teaspoon dried oregano, crushed

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 cup shortening

1/4 cup margarine or butter

Melted margarine or butter

1/4 cup chicken broth

Biscuits:

2 cups all-purpose flour

1 tablespoon sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup buttermilk

Steps

1. Rinse the chicken pieces; pat dry.  Place the chicken pieces in a 3-quart rectangular baking dish.  Pour the 3/4 cup buttermilk over the chicken; cover and let stand for 30 minutes to 1 hour in the refrigerator.

2. About 10 minutes before removing the chicken from the refrigerator: In a shallow dish, stir together the 1/2 cup flour, the parsley, oregano, the 1/2 teaspoon salt and the pepper.

3. Remove the chicken from the baking dish, reserving the buttermilk.  Coat the chicken with the flour mixture.

4. In a 12-inches skillet over medium heat, melt the shortening and the 1/4 cup margarine or butter.  Brown the chicken pieces in the skillet for 10 minutes, turning once.  Drain and transfer the chicken to the baking dish, placing the pieces in the reserved buttermilk.

5. Strain the dripping from the skillet into a measuring cup.  If necessary, add additional melted margarine or butter to make 1/3 cup.  Reserve for the biscuits.

6. Preheat the oven to 375°.

7. Add the chicken broth to the skillet, scraping the bottom of the pan to loosen any browned bits.  Pour the mixture evenly over the chicken in the baking dish.  Bake, uncovered, in the 375° oven about 50 minutes or until the chicken is tender and no longer pink.

8. Meanwhile, to make the biscuits: In a medium bowl, stir together the 2 cups flour, the sugar, baking powder, baking soda and the 1/2 teaspoon salt.  Add the reserved dripping and the 3/4 cup buttermilk.  Stir just until the dough clings together.

9. On a lightly floured surface, knead the dough gently for 10 to 12 strokes.  Roll or pat the dough to 1/2-inch thickness.  Using a 2-inch biscuit cutter, cut the dough into rounds.  Transfer the biscuits to a baking sheet.  Bake in the 375° oven for 15 to 20 minutes or until golden.  Serve warm with the Buttermilk Fried Chicken.

Tips:

To cut up a whole chicken: First remove the thighs and the legs by bending at the hip joints.  Pull the wings away from the body and slit the skin between the wing and the body.  Bend the wing back until the joint breaks.  Using a sharp knife or kitchen shears, cut along the breast end of the ribs; bend the 2 halves apart and cut through the neck joints.  Bend the 2 halves of the chicken back toward the skin side until the bones break.  Cut in half and cut off the tail.  Cut the breast in half lengthwise along the breastbone.

From : America's Best-Loved Community Recipes