Buttermilk Friend Chicken and Biscuits

Course Main Course
Cuisine American
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 4 people


  • 1 3 pound broiler-fryer chicken cut into serving pieces
  • 1 1/2 cups buttermilk
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons parsley chopped (more for garnish)
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup shortening
  • 1/4 cup butter
  • 1/4 cup chicken broth or water
  • 1 tablespoon sugar optional
  • 2 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda


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

Recipe Notes

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