Main Ingredients:

1 fryer chicken, 3 to 3 1/2 pounds
1 cup buttermilk
1/2 cup all-purpose flour
2 tablespoons chopped parsley
1 teaspoon salt
1 teaspoon dried thyme leaves
Dash black pepper
For Frying:
1/4 cup shortening
1/4 cup butter or margarine
1/4 cup chicken broth
Biscuits:
1/3 cup melted butter and fat from frying chicken
2 cups all-purpose flour
3/4 cup buttermilk
2 teaspoons baking powder
1/2 teaspoon baking soda

Cooking Preparation of the Recipe:

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

2. In another bowl, combine flour, parsley, salt, thyme leaves, pepper.

3. Remove chicken from buttermilk.

4. Pour buttermilk from marinating chicken in a shallow baking dish.

5. Roll pieces in flour mixture.

6. Heat shortening and butter in a heavy skillet.

7. Brown chicken pieces on all sides, a few at a time, over medium to high heat.

8. Place chicken pieces on top of buttermilk in baking dish.

9. Add chicken broth to skillet. Scrape up brownings. Strain and pour around chicken in baking dish.

10. Bake chicken, uncovered at 375 degrees until crisp and tender, about 50 minutes.

11. Bake biscuits as indicated along with chicken for the last 20 minutes of cooking time. Serve with chicken.

Biscuits:

For biscuits, mix flour, baking powder and baking soda. Stir in butter and 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.

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