Buttermilk Fried Chicken & Biscuits

Directions

• Place chicken into a large bowl. Pour buttermilk over the chicken and marinate ½ to 1 hour.
• In another bowl, mix ½ cup flour with the parsley, oregano, salt & pepper.
• After marinating, remove chicken from buttermilk and roll each piece in the flour mixture.
• Reserve ¾ cup of the buttermilk and pour the remainder into a shallow casserole (large enough to hold all of the chicken in a single layer).
• Heat shortening and butter in a heavy skillet and brown chicken pieces 4 to 5 minutes over medium-high heat.
• Place the browned chicken into the casserole dish on top of the buttermilk.
• Strain the fat from the skillet into a measuring cup (there should be 1/3 cup…if not, add some melted butter to equal 1/3 cup).
• Pour chicken broth into the skillet and scrape up the brown bits. Pour the broth mixture around the chicken and bake, uncovered, at 375 degrees until crisp & tender (about 55 minutes to 1 hour)
• As soon as you put the chicken in the oven, start making the biscuits
• Put the remaining 2 cups of flour in a bowl.
• Add the sugar, baking powder and baking soda
• Stir in the reserved 1/3 cup melted butter/fat mixture and the reserved ¾cup buttermilk to make a stiff dough.
• Knead lightly and roll out onto floured board.
• Cut into 2 inch rounds.
• Place on a baking sheet and bake in the same oven with the chicken for 20-25 minutes.