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Enjoy this recipe from Get-Togethers with Gooseberry Patch Cookbook.
Submitted by: from
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
3 to 3-1/2 lbs. chicken
1 c. buttermilk
1/4 c. oil
1/4 c. butter-flavored shortening
Combine flour, parsley, thyme, salt, garlic powder and pepper in a 9” round shallow dish; set aside. 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. | |
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Combine flour, parsley, thyme, salt, garlic powder and pepper in a 9” round shallow dish; set aside. 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. |
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