This tasted good and was tender, but I didn't have enough flour/seasonings to accomodate all the chicken pieces, so had to make more. It's not really much effort to make. I'm just not sure our family needs to eat chicken so heavily laden in butter, shortening and buttermilk. If the flavor was knock-out delicious, an exception could be made to make it once in awhile. Its ordinary taste, fat and calories hold me back though.
Outstanding! The flavor of this chicken is superb. I've always soaked my chicken in buttermilk before frying it, but the extra step of cooking the chicken in the buttermilk, broth and pan drippings made the chicken extra moist and flavorful. Thanks for another keeper Vicki!
I think adding the buttermilk made this flavorful and tender. I'll plan to try that again next time I do other chicken recipes. The dish was tasty, but as CGM said it is more complicated than the simple oven fried method. I will make this again, using that method. Thanks for the recipe!