BUTTERMILK FRIED CHICKEN & BISCUITS

2
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.

Rating:

★★★★★ 3 votes

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

How to Make BUTTERMILK FRIED CHICKEN & BISCUITS

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

Printable Recipe Card

About BUTTERMILK FRIED CHICKEN & BISCUITS

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




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