BUTTERMILK FRIED CHICKEN AND BISCUITS

[JJ Judkins]

* Exported from MasterCook *

BUTTERMILK FRIED CHICKEN AND BISCUITS

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Bread Main Dish
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 fryer (3 lb.) -- cut up
1 1/2 c. buttermilk
1 1/2 c. 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 (more if
necessary)
1 Tbsp. sugar
1/4 c. chicken broth
2 1/2 tsp. baking powder
1/2 tsp. baking soda

Place chicken in a bowl and pour buttermilk over. Let
marinate 1/2 to 1 hour. In another bowl, mix 1/2 cup flour
with parsley, oregano, salt and pepper. Remove chicken from
buttermilk. Roll pieces in flour mixture. Reserve 3/4 cup
buttermilk. Pour remainder into a buttered shallow casserole.
Heat shortening and butter in heavy skillet. Brown
chicken pieces 4 to 5 minutes over medium heat. Place chicken
on top of buttermilk in casserole. Strain fat from skillet
into measuring cup (should be 1/3 cup; if not, add melted
butter to make up the difference). Pour broth into skillet.
Scrape up brownings. Pour around chicken. Bake, uncovered, at
375 degrees until crisp, about 1 hour.
Mix remaining flour with sugar, baking powder and soda
in bowl. Stir in butter and reserved buttermilk to make a
stiff dough. Knead lightly; roll and cut out on floured board.
Cut into 2-inch rounds. Bake in same oven with chicken 20 to
25 minutes or until golden brown. Serve along with chicken.
Makes 10 biscuits.

Julie M

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Per Serving (excluding unknown items): 1354 Calories; 57g Fat (37.8% calories from fat); 33g Protein; 177g Carbohydrate; 6g Dietary Fiber; 13mg Cholesterol; 4565mg Sodium. Exchanges: 9 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Non-Fat Milk; 10 1/2 Fat; 1 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0