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.

Ingredients

6 serv.

chicken pieces (I used boneless skinless thighs)8
buttermilk (or milk with 1 tsp lemon juice)↗3⁄4 cup
all-purpose flour↗1⁄2 cup
parsley↗2 tablespoons
oregano↗1 teaspoon
salt↗1⁄2 teaspoon
pepper↗1⁄2 teaspoon
shortening↗1⁄4 cup
butter↗1⁄4 cup
chicken broth↗1⁄4 cup

Step-by-step instructions

1
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.
2
Remove chicken from dish, leave the buttermilk in the pan. Coat the chicken with flour mixture.
3
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.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App