My DH reminded me of a recipe that works well for a tougher bird, (if it's not extremely old, say a 3 year-old hen or roo, that's pressure canning or crock pot only, IMO) we love it.
Buttermilk Chicken
1 cut up chicken
buttermilk
flour
oregano
salt and pepper
oil for frying
Marinate chicken in refrigerator, in enough buttermilk to cover.
Heat oil in skillet(s). As oil heats, remove chicken pieces from the buttermilk, (save the buttermilk) dredge in flour, and fry until brown. Salt and pepper to taste, while chicken is frying. Remove chicken from oil, and place in a large baking dish.
Arrange pieces in the baking dish, and cover with the reserved buttermilk. Sprinkle with oregano, cover with non-stick foil, and bake at 300F until tender. (about an hour, to 2 hours, depending on how tough the bird is.) Remove foil and increase heat to 400, return chicken to oven for about 10 minutes to get crispy, if desired.
If you have any leftover buttermilk from the marinade, you can use it to make buttermilk biscuits to go with the chicken.
2 cups unbleached self rising flour
OR
2 cups all purpose flour
2 TBS cornstarch
3 tsp. baking powder
1 tsp. salt
1 1/4 cups buttermilk
1/4 cup cooking oil
Combine dry ingredients in a bowl
use a fork to dig a little well in the center, pour in buttermilk and oil. Whisk B-milk and oil into the flour. If too dry, add a little more B-milk if too wet, add a little flour.
I shape my biscuits by hand, but you can roll them out and cut them if you prefer, or go the easy way and make drop-biscuits. That's just dropping roughly biscuit-shaped blobs of dough on your well-greased baking sheet, rather than shaping or cutting. They taste just as good, any way you choose.
Bake for 20 minutes at 400F.
Add a salad or a hot vegetable, you've got a heck of a tasty dinner.
Buttermilk Chicken
1 cut up chicken
buttermilk
flour
oregano
salt and pepper
oil for frying
Marinate chicken in refrigerator, in enough buttermilk to cover.
Heat oil in skillet(s). As oil heats, remove chicken pieces from the buttermilk, (save the buttermilk) dredge in flour, and fry until brown. Salt and pepper to taste, while chicken is frying. Remove chicken from oil, and place in a large baking dish.
Arrange pieces in the baking dish, and cover with the reserved buttermilk. Sprinkle with oregano, cover with non-stick foil, and bake at 300F until tender. (about an hour, to 2 hours, depending on how tough the bird is.) Remove foil and increase heat to 400, return chicken to oven for about 10 minutes to get crispy, if desired.
If you have any leftover buttermilk from the marinade, you can use it to make buttermilk biscuits to go with the chicken.
2 cups unbleached self rising flour
OR
2 cups all purpose flour
2 TBS cornstarch
3 tsp. baking powder
1 tsp. salt
1 1/4 cups buttermilk
1/4 cup cooking oil
Combine dry ingredients in a bowl
use a fork to dig a little well in the center, pour in buttermilk and oil. Whisk B-milk and oil into the flour. If too dry, add a little more B-milk if too wet, add a little flour.
I shape my biscuits by hand, but you can roll them out and cut them if you prefer, or go the easy way and make drop-biscuits. That's just dropping roughly biscuit-shaped blobs of dough on your well-greased baking sheet, rather than shaping or cutting. They taste just as good, any way you choose.
Bake for 20 minutes at 400F.
Add a salad or a hot vegetable, you've got a heck of a tasty dinner.
