Dixie Fried Chicken
Ingredients
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
Cooking Instructions
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)