For 4 servings you will need:

1 fryer chicken, 3 to 3 1/2 lb.
1 c. buttermilk
1/2 c. all-purpose flour
2 tbsp. chopped parsley
1 tsp. salt
1 tsp. dried thyme leaves
Dash black pepper

FOR FRYING:

1/3 c. shortening & butter combined
1/4 c. chicken broth

BISCUITS:

1/3 c. melted butter & fat from frying chicken
2 c. all-purpose flour
3/4 c. buttermilk
2 tsp. baking powder
1/2 tsp. baking soda

For biscuits, mix flour, baking powder and baking soda. Stir in butter and fat. Add buttermilk to make a stiff dough. Knead lightly.

Place chicken pieces in a bowl. Pour buttermilk over. Marinate for 2 hours.

Combine flour parsley, salt, thyme leaves and pepper.

Remove chicken from buttermilk. Pour buttermilk in a microsafe baking dish. Roll chicken in flour mixture.

Place chicken on top of buttermilk. Dust with a little paprika for better color.

Microwave at HIGH power for 3 minutes. Let sit for 3 minutes.

Microwave at HIGH power for another 3 to 4 minutes or until chicken tests done (juices should run clear when pierced with tester).

If not done to your liking, let rest for a few minutes and microwave at MEDIUM HIGH power for 4 to 6 minutes.

In the meantime, prepare dough for biscuits. Roll out. Cut into small rounds.

Place on microsafe baking sheet.

Microwave at HIGH power for 1 1/2 to 2 minutes until done. The biscuits will not get any color on top. Brush with a little soy sauce or sprinkle with a little paprika for color, if desired.