buttermilk fried chicken & biscuits

Name: BUTTERMILK FRIED CHICKEN & BISCUITS
Prep time: 1 h
Cook time: 1 h
Ingredients: 1 medium broiler / fryer chicken 2-1/2 to 3 lb. ; cut up; 1-1/2 cup(s) buttermilk; 2-1/2 cup(s) all-purpose flour ; divided; 2 tablespoon(s) chopped parsley; 1 teaspoon(s) garlic powder; 1/2 teaspoon(s) onion powder; 1 teaspoon(s) dried oregano leaves; 1/2 teaspoon(s) paprika; 1 teaspoon(s) seasalt; 1/2 teaspoon(s) pepper; 1/4 cup(s) shortening; 1/4 cup(s) butter or margarine ( additional butter if necessary ); 1/4 cup(s) chicken broth or water; 1 tablespoon(s) sugar ; optional; 2-1/2 teaspoon(s) baking powder; 1/2 teaspoon(s) baking soda; - parsley for garnish

(3 RATINGS)

237 Pinches 2 Photos

Karla Everett

Greenacres, WA

Updated on Jul 4, 2011

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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here is one of my fried chicken and biscuits photos. i have quite a few since it's my hubby's favorite meal. he absolutely loves the breast. your recipe sounds delish! sw:)

prep time 1 Hr

cook time 1 Hr

method Pan Fry

yield

Ingredients

1 medium broiler / fryer chicken 2-1/2 to 3 lb. ; cut up
1-1/2 cup buttermilk
2-1/2 cup all-purpose flour ; divided
2 tablespoons chopped parsley
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon dried oregano leaves
1/2 teaspoon paprika
1 teaspoon seasalt
1/2 teaspoon pepper
1/4 cup shortening
1/4 cup butter or margarine ( additional butter if necessary )
1/4 cup chicken broth or water
1 tablespoon sugar ; optional
2-1/2 teaspoon baking powder
1/2 teaspoon baking soda
- parsley for garnish

How To Make buttermilk fried chicken & biscuits

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 .

Step 2

IN ANOTHER MIXING BOWL , MIX 1/2 CUP OF THE FLOUR WITH PARSLEY , OREGANO , GARLIC POWDER , ONION POWDER , PAPRIKA , SALT & PEPPER .
Step 3

DREDGE THE CHICKEN PIECES IN THE FLOUR MIXTURE AND SET ASIDE ON A WIRE RACK.
Step 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.
Step 5

PLACE CHICKEN THE BUTTERMILK IN CASSEROLE DISH.
Step 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 .
Step 7

BAKE UNCOVERED @ 375° UNTIL CRISP AND TENDER ; ABOUT 1 HOUR .
Step 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 .
Step 9

BAKE IN THE SAME OVEN WITH THE CHICKEN FOR 20-25 MINUTES OR UNTIL GOLDEN ; SERVE BISCUITS WITH CHICKEN ; MAKES ABOUT 10 BISCUITS
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