This recipe was featured
as part of our Menu of the Week
from Gooseberry Patch cookbook,
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Buttermilk Fried Chicken
Robyn Burton of Maryvale, Tennessee shared this classic recipe with us. She writes, "Delicious served fresh and hot...and for a picnic, there’s nothing better than cold fried chicken!"
1/2 c. all-purpose flour
1 T. fresh parsley, chopped
1 T. fresh thyme, chopped
1 t. salt
1/2 t. garlic powder
1/4 t. pepper
1 c. buttermilk
3 to 3-1/2 lbs. chicken
1/4 c. oil
1/4 c. butter-flavored shortening
Combine flour, herbs and seasonings in a shallow dish; pour buttermilk into a separate shallow dish. Dip chicken in buttermilk; turn in flour mixture to coat and set aside. Heat oil and shortening in a large skillet; add chicken, skin-side down. Cook over medium-high heat, turning occasionally, until golden and juices run clear, about 35 to 45 minutes. Serves 6.
