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BUTTERMILK FRIED CHICKEN AND BISCUITS 
1 (2 1/2 to 3 lb.) broiler fryer chicken, cut into serving pieces
1 1/2 c. buttermilk
2 1/2 c. all-purpose flour
2 tbsp. chopped parsley
1 tsp. dried oregano leaves
1 tsp. salt
1/2 tsp. pepper
1/4 c. shortening
1/4 c. butter (additional 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

Place chicken into a bowl. Pour buttermilk over; marinate 1/2 to 1 hour. In another bowl mix 1/2 cup of flour with parsley, oregano, salt and pepper. Remove chicken from buttermilk. Roll pieces in flour mixture.

Reserve 3/4 cup of buttermilk. Pour remainder into buttered shallow casserole. Heat shortening and butter in heavy skillet. Brown chicken pieces 4-5 minutes over medium to high heat. Place chicken on top of buttermilk in casserole.

Strain fat from skillet into measuring cup (should be 1/3 cup; if not, add melted butter to equal 1/3 cup). Pour broth into skillet. Scrape up brownings. Pour around chicken. Bake uncovered at 375 degrees until crisp and tender, about 1 hour. Mix remaining flour, with sugar, if used, baking powder and baking soda in bowl. Stir in fat and reserved buttermilk to make stiff dough. Knead lightly. Roll out on floured board cut into 2-inch rounds. Bake in same oven with chicken for about 20-25 minutes. Serve with chicken. Makes 10 biscuits.

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