Recipe by Color Guard Mom
i got this recipe from a friend while stationed in WA state. It was one of my favorites for a while - but can be a little more work than some of our more modern oven fried chicken recipes. It is definitely yummy! I've used the same method on pork chops and it tastes great too.
Top Review by ladyfingers
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.
- 8 chicken pieces (I used boneless skinless thighs)
- 177.44 ml buttermilk (or milk with 1 tsp lemon juice)
- 118.29 ml all-purpose flour
- 29.58 ml parsley
- 4.92 ml oregano
- 2.46 ml salt
- 2.46 ml pepper
- 59.14 ml shortening
- 59.14 ml butter
- 59.14 ml chicken broth
Directions See How It's Made
- Place chicken in 3 quart rectangle baking dish. Pour buttermilk over chicken. Cover and let stand in fridge for 30 minutes to 1 hour. About 10 minutes before removing from fridge stir together flour, parsley, oregano, salt and pepper.
- Remove chicken from dish, leave the buttermilk in the pan. Coat the chicken with flour mixture.
- In a large skillet, melt shortening and butter. Brown chicken, turning only once (I usually let it go for 10 minutes per side). Drain. Transfer back to the baking dish. Add chicken broth to the drippings in the skillet. Pour evenly over the chicken. Bake uncovered at 375° for 50 minutes or until chicken is no longer pink.