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

1/4 c. shortening
1/4 c. butter
1/4 c. chicken broth

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 fat. Add buttermilk to make a stiff dough. Knead lightly. Roll out on floured board. Cut into small rounds. Bake for 20 minutes until golden.

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

In another bowl, combine flour, parsley, salt, thyme and pepper. Remove chicken from buttermilk and pour buttermilk into a shallow baking dish. Roll pieces of chicken in flour mixture. Heat into a shallow baking dish. Roll pieces of chicken in flour mixture. Heat shortening and butter in a heavy skillet. Brown chicken pieces on all sides, a few pieces at a time, over medium to high heat.

Place chicken pieces on top of buttermilk in baking dish. Add chicken broth to skillet, scraping up brownings. (Save 1/3 cup of broth for biscuits.) Strain; pour over chicken in baking dish. Bake chicken uncovered at 375 degrees until crisp and tender about 50 minutes. Bake biscuits as indicated along with chicken for the last 20 minutes of cooking time.