Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

buttermilk fried chicken & biscuits

(3 ratings)
Karla59 avatar
Recipe by
Karla Everett
@Karla59
Greenacres, WA

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.

►
(3 ratings)
prep time 1 Hr
cook time 1 Hr
method Pan Fry

Ingredients For buttermilk fried chicken & biscuits

  • 1 md
    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

How To Make buttermilk fried chicken & biscuits

  • 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
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT