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.
 
 
And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)