BUTTERMILK FRIED CHICKEN AND BISCUITS

BUTTERMILK FRIED CHICKEN AND BISCUITS

This is an old-fashioned Sunday chicken-and-biscuit dish that goes well any time of year. It will delight family and friends when served with a crisp, garden-fresh green salad, buttery peas and spicy apple pie for dessert.  For 4 servings you will need: 1 broiler fryer chicken, 2 1/2-3 lb., cut into serving pieces 1 1/2 c. buttermilk 2 1/2 c. all-purpose flour 2 tbsp. chopped parsley 1 tsp. dried oregano leaves 1 tsp. salt 1/2 tsp. pepper 1/4 c. shortening 1/4 c. butter Additional butter if necessary 1/4 c. chicken broth or water 1 tbsp. sugar, optional 2 1/2 tsp. baking powder 1/2 tsp. baking soda Parsley for garnish 1. Place chicken into bowl. Pour buttermilk over; marinate 1/2 to 1 hour. 2. In another bowl, mix 1/2 cup of the flour with parsley, oregano, salt and pepper. 3. Remove chicken from buttermilk. Roll pieces in flour mixture. Reserve 3/4 cup of the buttermilk. Pour remainder into a buttered shallow casserole. 4. Heat shortening and butter in heavy skillet. Brown chicken pieces 4-5 minutes or 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 brownings. Pour around chicken. 7. Bake, uncovered, at 375 degrees until crisp and tender, about 1 hour. 8. Mix remaining flour with sugar, if used, baking powder and baking soda in bowl. Stir in fat 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 20-25 minutes or until golden. Serve along with chicken. Makes about 10 biscuits. * For 2 servings: Half of the ingredients. Use chicken pieces. For 8 servings: Double the ingredients. cooks.com