-
1
CHICKEN.
-
2
Preheat oven 375u00b0F.
-
3
Cut up chicken into frying pieces, Place pieces into a bowl and pour buttermilk over chicken, marinate for 2 hours in the fridge.
-
4
In another bowl combine flour, parsley, salt, thyme and pepper.
-
5
Remove chicken from buttermilk.
-
6
Pour buttermilk from marinating chicken into a shallow baking pan.
-
7
Roll chicken pieces into flour mixture.
-
8
Heat shortening and butter in a heavy skillet.
-
9
Brown chicken pieces on all sides , a few at a time, over medium high heat.
-
10
Place chicken pieces on top of buttermilk in baking pan.
-
11
*(Remove your 1/3 cup fat from skillet and set aside for biscuits.)*.
-
12
Now add chicken broth to skillet with fat and scrap up Browning's.
-
13
Strain and pour juice around chicken in baking pan.
-
14
Bake chicken uncovered about 50 minutes or until crisp and tender and the juices from chicken run clear.
-
15
*Bake Biscuits along with chicken for the last 20 minutes of cooking time. Serve with chicken.
-
16
*BISCUITS*.
-
17
Mix flour, baking powder and baking soda.
-
18
Stir in butter and fat from skillet, add buttermilk to make a stiff dough.
-
19
Knead lightly, roll out on floured surface.
-
20
Cut into small rounds, Bake for 20 minutes until golden brown.
