BUTTERMILK FRIED CHICKEN & BISCUITS

Karla Everett

By
@Karla59

This is a very delicious chicken dish and I love having fresh biscuits with my chicken.

I got this recipe from an old cookbook 20+ years ago but can't remember which one, but I've changed it to my liking.

This recipe can easily be down sized for serving of 2 or increased for a serving of 8 or more.


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Comments:

Prep:

1 Hr

Cook:

1 Hr

Method:

Pan Fry

Ingredients

1 medium
broiler / fryer chicken 2-1/2 to 3 lb. ; cut up
1-1/2 c
buttermilk
2-1/2 c
all-purpose flour ; divided
2 Tbsp
chopped parsley
1 tsp
garlic powder
1/2 tsp
onion powder
1 tsp
dried oregano leaves
1/2 tsp
paprika
1 tsp
seasalt
1/2 tsp
pepper
1/4 c
shortening
1/4 c
butter or margarine ( 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

Directions Step-By-Step

1
FOR 4 SERVINGS YOU WILL NEED :

PLACE CHICKEN SERVING PIECES IN A ZIPLOC FREEZER BAG ; POUR
BUTTERMILK OVER TOP OF THE CHICKEN PIECES ; MARINATE 1/2 - 1 HR. ; RESERVE 3/4 CUP OF BUTTERMILK FOR THE BISCUITS AND POUR THE REMAINER IN A BUTTERED SHALLOW CASSEROLE DISH .
2
IN ANOTHER MIXING BOWL , MIX 1/2 CUP OF THE FLOUR WITH PARSLEY , OREGANO , GARLIC POWDER , ONION POWDER , PAPRIKA , SALT & PEPPER .
3
DREDGE THE CHICKEN PIECES IN THE FLOUR MIXTURE AND SET ASIDE ON A WIRE RACK.
4
HEAT SHORTENING AND BUTTER IN A HEAVY SKILLET (I USE MY CAST IRON); BROWN CHICKEN PIECES 4-5 MINUTES OVER MED HEAT TO MED-HIGH HEAT.
5
PLACE CHICKEN THE BUTTERMILK IN CASSEROLE DISH.
6
STRAIN FAT FROM SKILLET INTO A MEASURING CUP ( THERE SHOULD BE 1/3 CUP ) IF NOT ADD MELTED BUTTER TO EQUAL 1/3 CUP . POUR CHICKEN BROTH INTO SKILLET ; SCRAPE UP BROWN PIECES FROM FRYING THE CHICKEN ; POUR AROUND CHICKEN .
7
BAKE UNCOVERED @ 375° UNTIL CRISP AND TENDER ; ABOUT 1 HOUR .
8
MIX REMAINING FLOUR WITH SUGAR , (IF USED) ,
BAKING POWDER AND BAKING SODA IN BOWL .
STIR IN BUTTER/FAT AND THE RESERVED BUTTER MILK TO MAKE A STIFF DOUGH ; KNEAD LIGHTLY ; ROLL OUT ON
A FLOURED BOARD ; CUT INTO 2" ROUNDS .
9
BAKE IN THE SAME OVEN WITH THE CHICKEN
FOR 20-25 MINUTES OR UNTIL GOLDEN ; SERVE BISCUITS WITH CHICKEN ; MAKES ABOUT 10 BISCUITS

About this Recipe

Course/Dish: Chicken, Biscuits
Other Tag: Quick & Easy