Ingredients:
8 chicken pieces ( I used boneless skinless thighs)
3/4 cup buttermilk ( or milk with 1 tsp lemon juice)
1/2 cup all-purpose flour
2 tablespoons parsley
1 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup shortening
1/4 cup butter
1/4 cup chicken broth
Directions:
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.
Remove chicken from dish, leave the buttermilk in the pan. Coat the chicken with flour mixture.
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 375F for 50 minutes or until chicken is no longer pink.
Servings: 6-8
Time preparation: 45 min.
Time total: 95 min.